Franciacorta

Question 1

Describe the typical style of Franciacorta

Answer 1

Med + acidity

Med alcohol

Ripe apple / peach Autolysis

VG - Outstanding

Premium price

Question 2

Describe the climate of Franciacorta including any hazards

Answer 2

• Warm + continental
• Lake Iseo moderates daily and seasonal temps
• Adequate rainfall - mainly falling in autumn and winter

Hazards

• spring frost
• rainfall during spring –> flowering ad fruit set
• rainfall during the growing season –> downy mildew and botrytis

Question 3

How are most vineyards situated?

Answer 3

On gentle slopes

Question 4

When is fruit usually harvested?

Answer 4

Early - second half of August into September - to avoid rain

This shortens ripening period cf Trento

Question 5

Is there significant vintage variation?

Answer 5

No - warm climate allows grapes to ripen reliably while retaining acid

Question 6

Describe the soils in Franciacorta

Answer 6

Six soil types due to glacial erosion - soils give range of different base wines

Question 7

Which grapes are planted?

Answer 7

• Chardonnay (75%)
• Pinot Noir
• Pinot Blanc

Question 8

Describe typical vineyard management

Answer 8

• Min density of 4,500 VPH
• Heavy cropping systems banned e.g. Pergola or Geneva Double Curtain
• Cordon trained / spur pruned or head trained / replacement cane pruned is the norm

Question 9

What % of estates are organic?

Answer 9

75% - with aspirations of 100%

Question 10

Describe the winemaking process

Answer 10

Pressing

• Whole bunch pressed - high quality, low phenolic
• Max yield of 65 hL/ha

Fermentation + Blending

• Some wine may be fermented/aged in oak for added complexity
• Malo varies depending on desired style
• Reserve wines rarely used except for larger producers to add complexity and depth

2nd Fermentation + Lees Ageing

• Traditional method
• 18 months minimum on lees and often exceeded –> significant autolytic character

Question 11

Why are few Franciacortas labelled ‘Millesimato’?

Answer 11

While most will be vintage in practice - Millesimato requires extended lees ageing

Question 12

Outline the meanings of the following terms:

1. Non-Vintage
2. Saten
3. Rose
4. Millesimato
5. Riserva

Answer 12

1. Typically Chard/PN blend, up to 50% Pinot Bianco with min. 18 months on lees
2. White grapes (usually 100% Chardonnay) with min. 24 months on lees, less sugar via tirage so <5 atmospheres of pressure, only ever Brut
3. Rose - >35% PN, colour via DP, short maceration or blending, min. 24 months on lees
4. Millesimato - >85% from declared year, min. 30 months on lees
5. Riserva - Millesimato wines min. 60 months on lees

Question 13

Which dryness / sweetness levels apply in Franciacorta?

Answer 13

Standard EU

Brut Nature - 0-3 g/L

Extra Brut - 0-6 g/L

Brut - 0-12g/L

Extra-Dry - 12-17 g/L

Sec - 17-32 g/L

Demi-sec - 32-50 g/L

Dolce - 50+ g/L

(in practice sweetness levels on the lower end e.g. Bruto wines tend to be 6g/L or less)

Question 14

Describe the structure of Franciacorta in terms of types of business and size

Answer 14

Types

• Fruit is mostly estate-grown - high quality
• Very few growers
• No co-ops

Size

• Guide Berlucchi, Ca’ del Bosco, Bellavista - accounts for 1/3 of production
• Remainder is medium and small estates

Question 15

How much Franciacorta is produced and where is it sold?

Answer 15

Total production 17.5m bottles

Total production x2 between 2007-16

90% sold domestically

The largest export markets are Switzerland, Japan, Germany and the US