If you’re new to Franciacorta, like I was when I received this wine, then you may be interested to know that the name, like Champagne, refers to a region — a region in northern Italy. Like many of Italy’s finest wines, the Franciacorta DOCG is located in a hilly portion of the country — between the southern shore of Lake Iseo and the city of Brscia — with mineral-rich, calcereous gravel and sandy soils and deeper limestone bedrock.
The DOCG spans 5,400 acres which is planted to Chardonnay (85%), Pinot Nero (10%), and Pinot Blanco (5%) — the DOCG’s “permitted” grape varieties.
All Franciacorta is made inthe metodo classico. Nonvintage Franciacorta must be aged for 18 months with yeast contact (as opposed to 15 months for Champagne). Vintage Franciacorta, or Millesimato must have 30 months of yeast contact (comparable to Champagne).
Designations for dosage is the same as Champagne: pas dosé, or dosage zéro; pas opéré: maximum 2 g/l of rs; extra brut: 6 g/l; brut: 15 g/l; extra dry: 12–20 g/l; sec: 17–35 g/l; demi-sec: 33–50 g/l.