Franciacorta and Champagne: different interpretations of the traditional method

Both denominations rely on secondary fermentation in bottle, but their environments and regulations differ. Franciacorta occupies glacially formed soils of sand, gravel, silt and clay beside Lake Iseo, whose influence encourages relatively complete ripening. Its permitted varieties are Chardonnay, Pinot Nero, Pinot Bianco and up to 10% Erbamat. Minimum lees ageing is 18 months for standard Franciacorta, 24 months for Satèn and Rosé, 30 months for vintage wines and five years for Riserva. The modern Franciacorta story is traced to Guido Berlucchi and Franco Ziliani’s first 3,000 bottles in 1961 and to a continuing vision based on precision, elegance and respect for the territory.