The Method
The Metodo Classico Franciacorta: Excellence and Tradition
The metodo classico Franciacorta is one of the world’s finest and most prestigious winemaking techniques, renowned for its ability to produce sparkling wines of extraordinary quality and complexity. This method, which involves a second fermentation in the bottle, is at the heart of the winemaking tradition of Franciacorta, one of Italy’s most celebrated wine regions.
The Preciousness of the Classic Method
The classic method, or champenoise method, is characterized by a long and meticulous process that requires patience and mastery. After the first fermentation, the base wine is bottled with added sugar and yeast to start a second fermentation directly in the bottle. This process gives the wine its delicate bubbles and finesse.
Uniqueness and Quality
Franciacorta, located in the heart of Lombardy, benefits from an ideal microclimate and mineral-rich soils that give its sparkling wines a unique freshness and complexity. Franciacorta wines are made primarily from Chardonnay, Pinot Noir and Pinot Blanc grapes, each of which contributes to a distinctive flavor profile.
The length of the maturation period on the lees, which can extend for years, gives Franciacorta wines exceptional quality, with a creamy mousse and a rich bouquet with notes of bread crust, dried fruit and spices. This method of production, together with the dedication and tradition of the Franciacorta wineries, makes each bottle a unique tasting experience.
Franciacorta is more than just a sparkling wine; it is a symbol of elegance and refinement, a true treasure of Italian viticulture that embodies the passion and artistry of local producers.
The Grapes
CHARDONNAY
BLACK PINOT
PINOT BIANCO max 50%
ERBAMAT max 10%
Harvesting is done strictly by hand, preserving the integrity of the grapes and selecting only the best grapes.
Period: mid-August to mid-September, depending on the vintage.
The grapes, harvested in plastic crates to avoid crushing, are quickly transported to the winery to preserve freshness and quality.
The whole clusters are subjected to soft pressing to obtain only the flower must, the noblest part of the grape juice.
The flower must ferments a first time, turning into the base wine, developing the aromas and structure that will characterize Franciacorta.
Different vineyard varieties, vintages and characteristics are skillfully blended to create unique and balanced cuvées.
The wine is bottled together with sugars and yeast, starting the process of refermentation in the bottle.
During the second fermentation in the bottle, the wine naturally develops carbon dioxide, giving rise to the refined perlage of Franciacorta.
Bottles rest on the lees for a minimum period of:
18 months: Franciacorta
24 months: Franciacorta Rosé and Satèn
30 months: Franciacorta millesimato, Rosé and Satèn millesimati
60 months: Franciacorta riserva, Rosé and Satèn riserva
The bottles are placed on special stands and rotated gradually, bringing the solid residues toward the neck for easy removal.
The neck of the bottle is immersed in a cooling solution, forming an ice cap that traps yeast residue.
With disgorgement, the ice cork containing the spent yeast is removed, leaving the wine perfectly clear.
The bottle is filled with liqueur d'expédition, a secret blend that gives balance and personality to Franciacorta.
The bottle is sealed with a cork and secured with a metal cage, ensuring that pressure is maintained.
Each bottle is carefully labeled, bearing the information that tells its uniqueness and story.
The DOCG state mark, placed on the neck, certifies the excellence and authenticity of Franciacorta.
Finally, the bottles are carefully packaged for distribution, ready to be enjoyed around the world.
