Franciacorta

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• The territory is formed by a broad moraine amphitheatre that originated during the glaciations of the Mesozoic and Cenozoic eras through the advances and retreats of the glacier descending from the Valcamonica.
• The common feature of most of the soils is their moraine origin, which gives rise to allochthonous genesis, moderate depth, good drainage, and good to high water retention.
• A zoning study carried out in the 1990s identified six distinct pedo-landscape vocational units, which form the foundation of the art of cuvée assemblage.
• The zone is bounded to the east by the rocky moraine hills of Rodengo, Ome, Gussago, and Cellatica, to the north by Lake Iseo and the foothills of the Rhaetian Alps, to the west by the Oglio river, and to the south by Monte Orfano.
• Temperatures, expressed using the Winkler bioclimatic index, range between 1,800 and 2,300 degree-days depending on altitude, aspect, and the effect of the lake, while annual rainfall is approximately 1,000 mm.
• The proximity of Lake Iseo produces a moderating effect on mean temperatures, a reduction in frost risk, an intensification of precipitation, and a wind regime.

• The name Franciacorta is thought to derive from 'francae curtes', the monastic estates exempted from customs duties in recognition of their work in reclaiming and cultivating the land.
• With the creation of the DOC, Pinot — then also known as Pinot Chardonnay — was identified as the most suitable variety for the sparkling wine style, before official ampelography distinguished Pinot bianco and Chardonnay as separate varieties in the 1980s.
• The training system traditionally used was the pergola bresciana, which was subsequently replaced gradually by modern trellis systems trained to Guyot or cordon-spur pruning.

• The wines show a straw-yellow colour with greenish or golden highlights, which may shift toward coppery highlights in the Riserva style, with a fine and persistent perlage.
• The bouquet displays the characteristic notes of bottle fermentation, with hints of bread crust and yeast enriched by delicate citrus notes and dried fruit such as almond, hazelnut, and dried white fig, with a flavour that is savoury, fresh, refined, and harmonious.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A1034
• Official trade body site — Consorzio per la Tutela del Franciacorta