Berlucci

Berlucchi winery, is the largest producer in the denomination. In 1955, enologist Franco Ziliani, proposed to nobleman and wine producer Guido Berlucchi to make bottle-fermented wines. They produced three thousand bottles of Pinot di Franciacorta. Today, Berlucci continues with a strong commitment to sustainability and waste reduction. Water requirements have halved and allergenic substances from its production process have been eliminated. An extensive solar-panel system has been installed on the roof, which supplies 35% of the winery's energy needs.

Next to the historic cellar is Palazzo Lana Berlucchi constructed over medieval buildings by the Lana de’ Terzi, a local noble family and ancestors of Guido Berlucchi, the Palazzo exhibits an mixture of architectural styles within an overall external appearance from the 1600s plus a historic cellars 10 meters below ground level. Inside, one can admire the 1495 portrait of Caterina Cornaro, Queen of Cyprus; paintings that represent Brescia’s Castello; and equestrian-themed figures in the Room of the Horses, Hall of the Caminadù, and the imposing marble fireplace in the Sala del Camino will be of cultural interest to visitors.

Ca’ del Bosco

Maurizio Zanella saw in Franciacorta a land that would generate the finest premium wines. He accomplished this with controlled environments, cutting-edge technology and tools, and innovative design. As soon as the grapes are picked, using special cases, they are graded and chilled. Each bunch is selected and entered into the “berry spa”, an exclusive air-bubble bunch-washing system that incorporates three soaking vats. The cleaner the grapes, the purer the wine and easier fermentation. Crushing in the absence of oxygen is followed by fermentation in small oak barrels or vats and gravity transfer of musts. Lees contact is extended and bottle closures are meticulously monitored. Ca’ del Bosco’s own specially designed bottling and disgorgement lines avoid oxidative stress.

Grapes

Chardonnay accounts for more than 80% of the denomination’s vineyards, followed by Pinot Nero (Pinot Noir) (15%) and Pinot Bianco (5%). The region requires that producers to use these traditional selection of Champagne grapes. Most producers have eliminated Pinot Bianco, which lends floral aromas and citrus notes. Up to 10% of the indigenous Erbamat grape is allowed in the blend.

Franciacorta’s winemakers have noticed the effects of climate change, as warmer, drier summers push acidity levels lower. As part of its push to differentiate its brand, and combat the effects of climate change, several growers, have been experimenting with the native Erbamat grape, which ripens later and raises the acidity level and vibrancy

Terroir

Franciacorta’s growing zone was created by retreating glaciers during the ice age, and left behind rolling hills of mineral-rich soils. The vineyards benefit from a warm Mediterranean-type microclimate from nearby Lake Iseo, tempered by cooling Alpine breezes from the northeast. The fresh air at night, generating strong day and night temperature changes that encourage optimal grape ripening. The cooler climates results sparkling wines offer freshness without the aggressive acidity. The winds help keep grapes healthy, which assists producers who practice organic viticulture and have to keep an eye on the potential for rot.

History

Vines have been planted on the hills of Franciacorta since prehistoric times as proven by the discovery of grape seed remains. Sparkling wine has been produced in Franciacorta since the 16th century, and still wines have been produced since ancient times, but for a long time they were only for local consumption. Franciacorta was the home of one of the world’s first publications on the technique for preparing naturally fermented wines in bottles and their effect on the human body. Printed in Italy in 1570, the text was written by Gerolamo Conforti, a doctor from Brescia, with the title of “Libellus de vino mordaci” (Dissertation on Sparkling Wine). His studies precede the insights of the famous abbot Dom Perignon.

The renewed interest in Franciacorta by winemakers dates back to the late 1950s, when, there was a newfound understanding in the region’s potential to grow quality grapes suitable to make sparkling wine.  In 1967 Pinot di Franciacorta DOC was established for sparkling wines made from Pinot Blanc, Pinot Gris and Pinot Noir. In the mid 90s Franciacorta DOCG was established for the highest quality sparkling wines made from the same grapes as Champagne.

Multi Region Journeys

Franciacorta is the perfect stop en route to or from Milan on our Prosecco or Trento DOC sparkling wine route. After three winery visits and a fantastic lunch you will have seen the best of the area and understand why the quality of Franciacorta is compared to Champagne.

If you prefer not to visit Trento and head to Venice, we can plan winery stops in Soave, nestled among the gentle hills between Vicenza and Verona, well-known for the production of its white wine or red Valpolicella Classico Superiore in the lush green hills that surround the city of Verona.

Multi Region Journeys