Champagne is not the only sparkling wine produced with the so-called CLASSICO method, which is based on the principle of re-fermentation in the bottle. Besides Champagne, other regions in France and around the world also use this technology. The closest 'relative' to champagne in Italy is called Franciacorta. They are so similar that even professionals can confuse the two sparkling wines during a blind tasting.
La Franciacorta is a small area in Lombardy known for its high-quality sparkling wines of the same name, which have the status of Franciacorta DOCG according to the Italian wine classification. Unlike the famous Asti and Prosecco, Franciacorta sparkling wines are distinctly terroir wines, in which both bouquet and complexity can be sought, and it is acceptable to compare them to Champagne.
Although Franciacorta compared to Champagne is a relatively young drink, having only been produced in the 1960s. Behind the creation of high-quality sparkling wines is a brilliant man with an infectious charm called Franco Ziliani. He was the first to produce a double-fermented sparkling wine in Italy, and the famous Franciacorta companies that still exist today are his followers.
The grapes used to produce Franciacorta are Chardonnay 85%, Pinot Blanc and Pinot Noir. The latter is a red variety. The process is exactly the same as the production of Champagne in France: first the still wines are made and then blended to produce the cuvée. The beverage is bottled, fermented and after fermentation freed from sediment.
The different types of Franciacorta are characterised by different dosages of liqueur added after disgorging.
Dosage:
Non Dosato (sugar up to 3 g/l, natural wine residue) - This is the driest of the Franciacorta range.
Extra brut (sugar up to 6 g/l) - Very dry.
Brut (sugar up to 12 g/l) - Dry but somewhat softer than Extra brut.
Extra dry (sugar 12-17 g/l) - Smooth, with a slightly higher dosage than the classic Brut, it is suitable for a wide variety of foods.
Sec or Dry (sugar 17-32 g/l) - Less dry and slightly sweet.
Demi-sec (sugar 33-50 g/l). Sweetish flavour due to rather high sugar dosage, goes well with dessert.
Typologies:
Franciacorta DOCG: at least 18 months
Franciacorta DOCG Satèn: at least 24 months
Franciacorta DOCG rosé: at least 24 months
Franciacorta DOCG millesimato: at least 30 months
Franciacorta DOCG riserva: at least 60 months
Lo Italian Champagne has a straw yellow colour with greenish or golden highlights. The bouquet of flavours is accompanied by aromas typical of bottle fermentation: bread crust, yeast, enriched by subtle notes of citrus and dried fruit (almonds, hazelnuts, dried white figs). Franciacorta tastes dry, balanced, full-bodied, very elegant and savoury with a fine and persistent perlage.
At landofwines.com you will find a wide selection of Franciacorta wines. We are waiting for you!
