Franciacorta

Question 1

Franciacorta overall info:

Answer 1

Italy’s largest producing region for traditional method sparkling wine
principally made from Chardonnay and Pinot Noir
‘Italian-made’ competition for very good to outstanding quality Champagne
high standards for viticulture and winemaking required

Question 2

Franciacorta Style, Quality, Price:

Answer 2

ripe apple and peach fruit
prominent brioche and/or biscuit-like, autolytic notes
medium alcohol
medium (+) acidity
Quality: typically very good or outstanding
Price: premium-priced

Question 3

Franciacorta: factors affecting temperature

Answer 3

• Location: Lombardy, central N Italy
• Compact zone, mostly low hills; Lake Iseo to the north
• Lake + Alps → moderate daily/seasonal temps
• Climate: warm continental, moderated by cool alpine air (summer)
• Result: regular ripening + retained acidity
• Vineyards: mostly on gentle slopes
• Shorter ripening period than Trento

Question 4

Franciacorta: Factors affecting water availability and nutrient availability

Answer 4

• Vineyards: mostly on gentle slopes
• Rainfall: adequate, with nearly half in autumn/winter
• Irrigation often installed for use when needed
• Early harvest (late Aug–Sept) → avoid autumn rain
• Vintage variation limited (2014 rainy/cool exception)
• Soils: mixed (glacial formation)
  • 6 main types identified
  • Soils add complexity to base wines, enhancing floral, dried fruit, spicy, and vegetal notes in blends

Question 5

Franciacorta: hazards

Answer 5

• Spring frost risk in difficult years (e.g. 2017)
• Early harvest (late Aug–Sept) → avoid autumn rain
• Shorter ripening period than Trento
• Spring rain → potential issues with flowering + fruit set
• Combat downy mildew + botrytis during the season

Question 6

Franciacorta: planting materials

Answer 6

Plantings dominated by Chardonnay - 75%
Pinot Noir widely grown
some Pinot Blanc but little

Question 7

Franciacorta: organic

Answer 7

• \~75% estates organic, aiming for 100%

Question 8

Franciacorta: canopy management, harvest

Answer 8

• Heavy cropping systems (e.g. pergola, Geneva Double Curtain) now prohibited
• Since the 1990s, cordon training with spur pruning or head training with Guyot (replacement-cane pruning) became the norm

Question 9

Franciacorta: winemaking:

Answer 9

• White wines: must be whole bunch pressed (low phenolic content)
• PN for rosé and red wines (also for rosé blending) can be destemmed
• Max yield after pressing: 65 hL/ha
• Fermentation + aging: mostly stainless steel to preserve primary fruit
• For complexity (Millesimato, Riserva): some may ferment/age in old oak
• Malolactic conversion: varies
• Blending:
  • 6 soil types add complexity, emphasizing floral, dried fruit, spicy, and vegetal notes
  • Reserve wines:
    • Small producers: rarely use
    • Large producers: use for extra complexity/depth
• Most wines are vintage but not labeled as such (due to long lees time for Millesimato)
• Traditional method required
• Min. lees time: 18m for basic non-vintage (often exceeded, with brioche/biscuit autolytic aromas)

Question 10

WINE STYLES/Labelling allowed in Franciacorta:

Answer 10

• NV (Non-Vintage):
  • Typically Chardonnay/Pinot Noir blends
  • Up to 50% Pinot Blanco
  • Min. 18m on lees
  • Often made from single vintage fruit
• Satèn:
  • Only white grapes (mostly 100% Chardonnay)
  • Min. 24m on lees
  • Less sugar at tirage = max. 5 atm pressure
  • Only Brut style
• Rosé:
  • Min. 35% Pinot Noir
  • Blends of Chardonnay + Pinot Noir
  • Colour extraction: direct pressing or short maceration
  • Blending with red wine allowed
  • Min. 24m on lees
• Millesimato:
  • Vintage declared
  • Min. 85% fruit from that year
  • Min. 30m on lees
• Riserva:
  • Millesimato
  • Min. 60m on lees
• Dryness/Sweetness Categories:
  • Standard EU categories, including Dosaggio Zero (Brut Nature)
  • Dosage often lower than expected for labeled sweetness (e.g. Brut may be ≤6g/L)

Question 11

Franciacorta DOC into DOCG laws:

Answer 11

Franciacorta among earliest regions to receive its DOC and was later promoted to DOCG.

Since 2003: right to print simply ‘Franciacorta’ on the label, on the model of Champagne

Question 12

Franciacorta Consorzio:

Answer 12

• Well-supported body representing nearly all producers
• Conducted zoning studies to help growers understand soils better
• Focus on improving quality through soil knowledge

Question 13

Franciacorta Production model + players+consumption

Answer 13

• 3 large companies produce 1/3 of all Franciacorta:
  • Guido Berlucchi (pioneer)
  • Ca’ del Bosco
  • Bellavista
• Many medium + small estates - grow fruit, incentive for high quality
• Total production: more than doubled (2007–2016)
  • 17.5 million bottles sold in 2018
• Distribution: 90% Italy (mainly hospitality), 10% export

Question 14

Franciacorta exports:

Answer 14

principal export markets (these account for 60+% of exports):

• Switzerland
• Japan
• Germany
• USA