EN HOME the wine Franciacorta Wine Viticulture Wineries The Consortium the land Franciacorta Region Wine tourism Food and wine The road Wine Categories Pairings Method and Stages Policy Document Curtefranca DOC and IGT Sebino Categories Franciacorta Blend Chardonnay, Pinot nero, Pinot bianco (permitted up to a maximum proportion of 50%) and Erbamat (in the maximum proportion of 10%).* Characteristics Secondary 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 notes Straw 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. Dosages Pas Dosé, Extra Brut, Brut, Extra Dry, Sec or Dry, Demi-Sec. Satèn Blend Chardonnay (prevalent) and Pinot Blanc up to a maximum of 50%. Characteristics The 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 notes Fine 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. Dosages Brut. Franciacorta Rosé Blend Chardonnay, Pinot bianco (max 50%), Pinot nero (min 35%), Erbamat (max 10%). Characteristics Characteristics: 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 notes The presence of Pinot Noir gives this Franciacorta a particular body and vigour, in addition to the typical aromas of the grape. Dosages Pas 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 Characteristics Characteristics: 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 notes Vintage 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. Dosages Pas Dosé, Extra Brut, Brut, Extra Dry, ad eccezione dei Satèn Millesimato, declinati solo nella tipologia Brut. Franciacorta Riserva Characteristics Franciacorta 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 notes Complex and developed notes resulting from its extended ageing in the bottle. Dosages Pas Dosé, Extra Brut, Brut, Extra Dry, except for Satèn Riserva, which is made only as Brut wine. Dosages 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. * This sixth amendment of the production rulebook brings Franciacorta close to an important milestone and opens new and fascinating perspective; the time has finally arrived to add a new varietal to the ampelographic base. Its name is Erbamat, an ancient variety of white grapes originally from the province of Brescia. Erbamat is characterized by late ripening and a distinct acidity. At present, Erbamat is allowed into the base of permitted varietals of Franciacorta in the maximum proportion of 10%, for all types except Satèn, in order to be able to test its potential gradually and evaluate the advisability of incrementing the amount in the future. the wine Franciacorta Wine Viticulture Wineries Consortium the land Franciacorta Region Wine tourism Food and wine Strada del Franciacorta Events Contacts Contacts Newsletter subscription I accept the terms of privacy policy Copyright © 2021 - The Consortium for the protection of Franciacorta - via G. 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