The single word Franciacorta defines the defines the Territory, - - PowerPoint PPT Presentation

The single word Franciacorta defines the defines the Territory, Production Method d h Wi and the Wine

F i t Franciacorta

The Region

Rolling hills in the heart of Lombardy in northern Italy Mild climate tempered by Lake Iseo and the Alps An hour east of Milan

A Franciacorta: A Region of Firsts A Franciacorta: A Region of Firsts The first Italian wine produced exclusively

A

f p y by the traditional method of re‐fermentation in the same bottle The first wine produced in traditional method to obtain Italy’s highest appellation award

• f DOCG

History Franciacorta has made still wines since the 16th century For the last 50 years the producers For the last 50 years, the producers worked together to build internationally recognized sparkling wine region Franciacorta now sells over 10.5 million bottles a year Official toast of Milan Fashion Week

The Grapes of Franciacorta

Chardonnay Pinot Nero Pinot Bianco (Up to 50%)

Production Traditional method of second fermentation in the same bottle Riddling (Remuage) Riddling (Remuage)

Maturation Maturation

Style Charts

F i t Franciacorta

NON‐VINTAGE

18 months maturation

VINTAGE

30 months maturation

RISERVA

60 months maturation 25 months after harvest All flavour categories 37 months after harvest * Undose, extra brut, brut, extra dry 67 months after harvest *Undose, extra brut, brut

* Starting with Franciacortas from the 2008 vintage

Franciacorta Satèn

non‐vintage or vintage

100%Chardonnay

minimum 24 brut only bottle pressure less than 5 atm g minimum 24 months on the yeast

Franciacorta Rosé

non‐vintage or millesimato minimum 25% Pinot Nero minimum 24 months maturation on the Undose – Extra Brut – Brut – yeast Extra Dry – Sec – Demi Sec

Just How Sweet Is It?

Flavour categories

DEMISEC

(33 to 50 g/l)

UNDOSE

(0 to 3 g/l)

EXTRA BRUT

(0 to 6 g/l)

SEC

(17 to 35 g/l)

EXTRA DRY

(12 to 17 g/l)

BRUT

(0 to 12 g/l)

COMPARISON OF EUROPE’S CLASSIC METHOD WINES

Franciacorta MOST rigorous overall Wines obtained by refermentation in bottle Vine varieties used Yields per hectare Irrigation Minimum maturation period

• n the lees

(months) grapes finished wine Only Franciacorta: 18

Franciacorta

Chardonnay, Pinot Nero, Pinot Bianco (maximum 50%) 100 q 64% O y complement ary permitted a c aco a 8 Satèn and Rosé: 24 Vintage: 30 Riserva: 60 140‐144 q 65% None 15 months Champagne Pinot Noir, Pinot Meunier, Chardonnay 140 144 q 65% None 15 months Vintage: 36 Trento Chardonnay, Pinot Bianco, Pinot Nero Pinot Meunier 150 q 70% Only complement ary 15 months Vintage: 24 Riserva 36 Nero, Pinot Meunier ary permitted Riserva: 36 Oltrepò Pavese Pinot Nero min.(70%), Chardonnay, Pinot Grigio, Pinot Bianco 100 q 60% ‐ 65% Rosé Only complement ary 15 months Vintage: 24 permitted Cava Macabeo, Xarello, Parellada, minor local varieties 120 q 66% None 9 months Reserva: 15 Gran Reserva: 30

Titolo Presentazione Titolo Presentazione

Franciacorta's various flavour types make it an ideal wine to drink through the meal

Franciacorta: Style and Food Combinations

Undose: Driest. Ideal as an aperitif or with medium‐mature cheeses and risottos. Extra Brut: Excellent match for sushi, shellfish and seafood. Extra Brut: Excellent match for sushi, shellfish and seafood. Brut: Perfect throughout the meal, and superb with clams, lobster with butter E t D S ith Q i h d t bl Extra Dry: Serve with savory Quiche, and creamy vegetable soups Sec, Dry: Soft, tangy, fatty cheeses like Taleggio or blue cheeses like Gorgonzola. Almond shortbreads and fruit tarts. Demi Sec: A fine partner for traditional Italian cakes like panettone and pandoro– and New York cheesecake. Excellent between meals with tangy cheeses. The various flavour types: food matchings

Satèn: superb with baked pasta subtly flavoured pasta, subtly flavoured risottos and fish‐based dishes. Rosé: serve with salami, sausages, mushroom, asparagus or radicchio

• risottos. Aubergine
• risottos. Aubergine

parmigiana, fish soups, lamb and veal.

The Franciacorta Consortium: The Franciacorta Consortium:

Founded on 5 March 1990. 191 members of growers , winemakers, bottlers One hundred and one Consortium‐associated wineries make Franciacorta, representing 98% of producers operating in the territory.

• Protects
• Monitors and certifies production process
• Promotes and enhances value through
• Promotes and enhances value through

events and communications world wide

• Promotes training and research to

provide members with innovative cutting‐edge technical solutions g g

Bubbles Await. Come See Us in Franciacorta

Thank you for your attention y y