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Franciacorta has fast become Italy's most distinguished sparkling wine made by the traditional method of second fermentation in bottle. Crafted in Lombardy where the Italian Alps meet the Lago d'Iseo, these stylish wines are beloved by critics and are now widely available in New York City.

Come discover Franciacorta - It's hard not to fall in love!

PRODUCTION

Franciacorta is produced by the traditional method of second fermentation in bottle, also known as the methode traditionelle. After the initial fermentation, the wine is bottled with a mixture of yeast and sugar called the liquer de tirage, triggering a second fermentation. CO2 is released into the wine and dissolves into fine bubbles, called perlage.

D.O.C.G. since 1995, Franciacorta's guidelines are among the strictest in the world for sparkling wine production. From the harvest, the wine must be aged for at least 25 months, of which 18 are on the lees. For Rose and Saten wines, 24 months on the lees is required. The maturation period for vintage Franciacorta is 37 months from the harvest with 30 on the lees. Dense vineyard planting and short training of vines are required to force the roots to produce lower yields of higher quality fruit. Grapes are harvested by hand and kept whole until crushing.

STYLES OF SPARKLING

Saten: Composed of Chardonnay and Pinot Bianco grapes (max 50%), Saten is unique for its lower bottle pressure (5 atmospheres as opposed to 6) which results in a very fine, creamy perlage. Produced only as brut.

Rose: Composed of Chardonnay, Pinot Bianco and Pinot Noir grapes (min 25%). The red and white grapes are vinified separately.

Millesimato: Vintage wines are labled according to the "millesimo" or year of the harvest. At least 85% must be from the vintage stated on the label.

Pas Dose: The absense of dosage makes this the driest style. Less than 3 grams of sugar per liter are permitted.

Brut: The most versatile food wine, up to 15 grams of sugar per liter are permitted.