Describe the typical style of Franciacorta
Med + acidity
Med alcohol
Ripe apple / peach Autolysis
VG - Outstanding
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Describe the climate of Franciacorta including any hazards
- Warm + continental
- Lake Iseo moderates daily and seasonal temps
- Adequate rainfall - mainly falling in autumn and winter
Hazards
- spring frost
- rainfall during spring –> flowering ad fruit set
- rainfall during the growing season –> downy mildew and botrytis
How are most vineyards situated?
On gentle slopes
When is fruit usually harvested?
Early - second half of August into September - to avoid rain
This shortens ripening period cf Trento
Is there significant vintage variation?
No - warm climate allows grapes to ripen reliably while retaining acid
Describe the soils in Franciacorta
Six soil types due to glacial erosion - soils give range of different base wines
Which grapes are planted?
- Chardonnay (75%)
- Pinot Noir
- Pinot Blanc
Describe typical vineyard management
- Min density of 4,500 VPH
- Heavy cropping systems banned e.g. Pergola or Geneva Double Curtain
- Cordon trained / spur pruned or head trained / replacement cane pruned is the norm
What % of estates are organic?
75% - with aspirations of 100%
Describe the winemaking process
Pressing
- Whole bunch pressed - high quality, low phenolic
- Max yield of 65 hL/ha
Fermentation + Blending
- Some wine may be fermented/aged in oak for added complexity
- Malo varies depending on desired style
- Reserve wines rarely used except for larger producers to add complexity and depth
2nd Fermentation + Lees Ageing
- Traditional method
- 18 months minimum on lees and often exceeded –> significant autolytic character
Why are few Franciacortas labelled ‘Millesimato’?
While most will be vintage in practice - Millesimato requires extended lees ageing
Outline the meanings of the following terms:
- Non-Vintage
- Saten
- Rose
- Millesimato
- Riserva
- Typically Chard/PN blend, up to 50% Pinot Bianco with min. 18 months on lees
- White grapes (usually 100% Chardonnay) with min. 24 months on lees, less sugar via tirage so <5 atmospheres of pressure, only ever Brut
- Rose - >35% PN, colour via DP, short maceration or blending, min. 24 months on lees
- Millesimato - >85% from declared year, min. 30 months on lees
- Riserva - Millesimato wines min. 60 months on lees
Which dryness / sweetness levels apply in Franciacorta?
Standard EU
Brut Nature - 0-3 g/L
Extra Brut - 0-6 g/L
Brut - 0-12g/L
Extra-Dry - 12-17 g/L
Sec - 17-32 g/L
Demi-sec - 32-50 g/L
Dolce - 50+ g/L
(in practice sweetness levels on the lower end e.g. Bruto wines tend to be 6g/L or less)
Describe the structure of Franciacorta in terms of types of business and size
Types
- Fruit is mostly estate-grown - high quality
- Very few growers
- No co-ops
Size
- Guide Berlucchi, Ca’ del Bosco, Bellavista - accounts for 1/3 of production
- Remainder is medium and small estates
How much Franciacorta is produced and where is it sold?
Total production 17.5m bottles
Total production x2 between 2007-16
90% sold domestically
The largest export markets are Switzerland, Japan, Germany and the US
