Wine categories

Ancient origins of the cultivation of vines


BlendChardonnay and/or Pinot Noir, with the use of Pinot Blanc permitted up to a maximum of 50%.
CharacteristicsSecondary fermentation in the bottle with at least 18 months of ageing on the lees; processing and maturation continue for at least 25 months after the harvest. Bottle pressure between 5 and 6 atmospheres.
Tasting notesStraw yellow with golden tints, fine and persistent effervescence, characteristic bouquet of fermentation in the bottle, hints of bread crust and yeast enriched with delicate notes of citrus and nuts (almonds, hazelnuts, dried figs). Savoury, fresh, fine and harmonious.
DosagesPas Dosé, Extra Brut, Brut, Extra Dry, Sec or Dry, Demi-Sec.

Franciacorta Satèn

BlendChardonnay (prevalent) and Pinot Blanc up to a maximum of 50%.
CharacteristicsThe softness of the taste is the result of a careful selection of the base wines and low bottle pressure of below 5 atmospheres. Produced exclusively as a Brut type.
Tasting notesFine and persistent, almost creamy effervescence. Pale yellow colour that can also be deep, with greenish tones. Nuanced but distinct fragrance of ripe fruit accompanied by delicate notes of white flowers, dried fruit and toasted but (almond and hazelnut). Its pleasant flavour and freshness harmonise with an innate softness that recalls the delicate sensation of silk.

Franciacorta Rosé

BlendPinot Noir (minimum 25%), Chardonnay, Pinot Blanc (maximum 50%).
CharacteristicsCharacteristics: the Pinot Noir grapes ferment in contact with the skins for long enough to give the wine the desired colouring. It is produced with Pinot Noir base wine, vinified in rosé that can either be pure (100%) or from a blend of Chardonnay and/or Pinot Blanc base wines.
Tasting notesThe presence of Pinot Noir gives this Franciacorta a particular body and vigour, in addition to the typical aromas of the grape.
DosagesPas Dosé, Extra Brut, Brut, Extra Dry, Sec or Dry, Demi-Sec.

Franciacorta, Franciacorta Satèn and Franciacorta Rosé can acquire more personality, complexity and sophistication with longer maturation and ageing periods, as is the case for Franciacorta Millesimato and Franciacorta Riserva.

Franciacorta Millesimato

CharacteristicsCharacteristics: The word “millesimo” (vintage) indicates that all the wine comes from a single year (minimum 85%). The Millesimato is produced when the year’s production is of particularly high quality and is enhanced by a longer period of fining than that used for the non-vintage Franciacorta. It can only be sold at least 37 months after the harvest.
Tasting notesVintage Franciacortas have sensory and taste characteristics that clearly reflect the climatic conditions of the year and the quality of the grapes from that particular vintage.
DosagesPas Dosé, Extra Brut, Brut, Extra Dry, except for Satèn Riserva, which is made only as Brut wine.

Franciacorta Riserva

CharacteristicsFranciacorta Riserva is made from particularly excellent Vintage wines, and in order for them to fully unlock the potential of their fragrances and tastes they must remain on the lees for many years. The Regulations demand at least five years, so the Franciacorta Riserva is only released on the market at least 67 months (five and a half years) after the harvest.
Tasting notesComplex and developed notes resulting from its extended ageing in the bottle.
DosagesPas Dosé, Extra Brut, Brut, Extra Dry, except for Satèn Riserva, which is made only as Brut wine.
The different types of Franciacorta are characterised by the different doses of liquor added after disgorgement, which gives them their own original and distinctive personalities:

Pas dosé (‘Non-dosed’, with sugar up to 3 g/l from the natural residue in the wine) – the driest in the Franciacorta range;
Extra Brut (sugar up to 6 g/l) – very dry;
Brut (sugar less than 12 g/l) – dry but a little softer than Extra Brut, it’s certainly the most versatile type of Franciacorta;
Extra Dry (sugar 12-17 g/l) – soft, with a slightly higher dosage than the classic Brut, making it a suitable pairing for a wide variety of foods;
Sec or Dry (sugar 17-32 g/l) – less dry and slightly sweet;
Demi-Sec (sugar 33-50 g/l) – has a sweetish flavor due to the relatively high dose of sugar, meaning it goes well with desserts.