Franciacorta

Question 1

Franciacorta

General info

Answer 1

• Italy’s largest producing region for traditional method (principally PN & Chardonnay)
• Located in Lombardy
• Main Italian competition to Champagne
• Ripe apple and peach fruit + prominet brioche and/or biscuit-like autolytic notes / med alcohol / med+ acodity
• Very good to Outstanding quality
• Still wines labelled as Curtefranca

Question 2

Franciacorta

Vineyards location

Answer 2

The vineyards are in a compact zone mostly surrounded by low hills, with Lake Iseo at the northern boundary.

Question 3

Franciacorta

Climate

Answer 3

• Warm continental with moderating influences: cool air from the Alps / Lake Iseo moderating effect on daily and seasonal temp ranges
• Spring frost can be an issues (e.g. 2017)
• Adeguate rainfall (nearly half during autumn and winter)
• Rain during spring = problems with flowering and fruit set / Rain during season = downy mildew and botrytis
• Irrigation used if necessary
• Limited vintage variation
• Early picking to avoid autumn rain = shorter ripening period than Trento

Question 4

Franciacorta

Soil

Answer 4

• Mixed soils thanks to the action of glaciers (6 main soil types)
• different soils ephasise: floral notes / dried fruit notes / spicy and vegetal notes

Question 5

Franciacorta

Grape varieties

Answer 5

• 75% Chardonnay + PN and little Pinot Blanc
• Heavy cropping training systems prohibited (Geneva double courtain / pergola )
• Cordon training with spur or head trainin with replacement-cane pruning (Guyot) are the norm (since 1990’s)
• 75% of estates are organic
• Very few growers and co-operatives = almost all the grapes are estate-grown (contribuiting to general high quality)

Question 6

Franciacorta

Winemaking

Answer 6

• Fruit for white wine must be whole bunch pressed = to ensure high-quality juice with low-phenolic content
• PN for rosé and for red wines (for blending) can be destemmed
• Max permitted yield after pressing = 65hL/ha
• fermentation and ageing in stainless steel to preserve primary fruit
• Portion of wines fermented and/or aged in oak to add complexity (especially in Millesimato and Riserva)
• MALO according to producer view
• Use of reserve wine is rare (only by large producers to add complexity)

Question 7

Franciacorta

Wine styles

Answer 7

• Non-vintage: typiczally PN and chardonnay (up to 50% Pinot Blanc) / min 18 months on Lees / often made from fruit of a single vintage
• Saten: white grapes only / min 24 months on Lees / slightly less sugar at tirage = no more than 5 atmospheres pressure / only Brut style
• Rosé: min 35% PN / either direct pressing or short maceration on the skins or blending / min 24 months on lees
• Millesimato: vintage declared wines / min 85% fruit from that year / min 30 months on lees
• Riserva: Millesimato with min 60 months on lees

Question 8

Franciacorta

Wine law and business

Answer 8

• Among the earliest regions to receive the DOC and then. opromoted to DOCG
• Since 2003 can label “Franciacorta” on the model of Champagne
• 3 main companies covering 1/3 of the production: Berlucchi, Ca de Bosco, Bellavista) + many med and small-sized estates
• 17.5 million bottles produced in 2018 (more than doubled between 2007 and 2016)
• 90% of distribution in Italy + 10% export
• Principal export markets in Switzerland, Japan, Germany and USA (USA = more than 60% of exports)