Franciacorta — Italy's Answer to Champagne

Franciacorta's modern wine history began in 1961 when Franco Ziliani of Guido Berlucchi produced the first traditional method Franciacorta. Ca' del Bosco's Maurizio Zanella and Bellavista's Vittorio Moretti elevated quality in the 1980s to international recognition. DOCG status (the highest Italian classification) was awarded in 1995.

Franciacorta DOCG is Italy's most prestigious méthode classico (méthode traditionnelle) sparkling wine — produced in the morainal hills south of Lake Iseo in Lombardy from Chardonnay, Pinot Nero, and Pinot Blanc, with secondary fermentation in bottle, minimum 18 months on lees for Non-Vintage (25 months for Vintage), and disgorgement followed by a dosage. Franciacorta is the only Italian sparkling wine whose regulations are comparable in strictness to Champagne — the extended lees ageing requirements actually exceed Champagne's minimums for NV wines. The result is wines of genuine autolytic complexity (brioche, cream, toasted almonds, hazelnut), fine persistent bubbles, and a minerality derived from the glacial morainal soils that is distinctly Lombard rather than French. Ca' del Bosco, Bellavista, and Guido Berlucchi established Franciacorta's reputation in the 1960s–1970s; today, over 100 producers operate in the DOCG, with Ferrari Trento (adjacent Trentodoc appellation) providing the most celebrated comparison.

FOOD PAIRING: Franciacorta's Italian character makes it ideal with Lombard and international cuisine from the Provenance 1000 recipes: Lombard classics: Risotto alla Milanese (saffron risotto — the wine's creaminess mirrors the dish), Osso Buco Milanese, Cotoletta alla Milanese (breaded veal — the bubbles cut through the breadcrumb), Grana Padano. International: Sushi and Sashimi, Dressed Crab, Oysters, Lobster Bisque, Champagne Cocktail.