Seeing the fine bubbles of this classic method sparkling wine stream up from the bottom of the glass, strung together in the daintiest of chains, makes us think about how long they’ve had to wait for this final release, about how much effort, care and devotion has gone into their making… it’s a sheer delight.


The grapes that go into the wine are 95% Chardonnay and 5% Pinot Noir. The name Franciacorta comes from “curtes francae”, a term used to describe the small communities of Benedictine monks who were exempt from paying taxes and used to inhabit the hilly area stretching from Brescia up to Lake Iseo.
Today, the name is synonymous with top-quality sparkling wines made using the classic method.

The vineyard

The vines are all grown on hilly terrain using the Guyot training system and the rows are east and southeast facing. The land is morainic in origin, formed towards the end of the last glacial period as the glacier retreated.


Picked by hand, the grapes are placed in crates and taken to the winery. Here, they are placed in pneumatic presses while still whole so as to gently extract the juice.


Fermentation takes place at a temperature of 16°C to bring out the aromas and obtain an extremely elegant wine. The secondary in-bottle fermentation stage starts in spring. Bottles are stored lying down for 24 months. Next comes the riddling procedure, during which the lees are slowly allowed to collect in the neck of the bottle so that they can be removed via subsequent disgorgement. During the course of this procedure, a subtle liqueur d’expedition is added. 2/3 months after disgorgement and after roughly 3 years of processing, the sparkling wine is finally ready.

Sensory profile

Abundant and persistent mousse of fine bubbles. Straw-yellow in colour with golden flecks. It shows intense fruity notes on the nose, with a pleasant scent of yeast and bread crust. The palate is full flavoured, dry and persistent. Excellent feeling of effervescence.


Extremely versatile in its pairings: in addition to making an excellent aperitif, it works particularly well through the whole meal, and is especially suited to delicately flavoured fish and meat dishes.


At 8-10°C in elegant flutes.


Keep at a constant temperature of 10-15°C in a dry, darkish place.