Franciacorta Brut, DOCG, Metodo Classico, Ferghettina winery, 12.5%, 0.75l

Product detailed description

Franciacorta Brut represents the soul of the company, it is the wine that has always been made. In its production, wines from 55 different estates located in the 11 municipalities of Franciacorta, located at an altitude of 250 m.a.s.l., are blended. Hand picking takes place in mid-August.  Vinification takes place by pressing whole grapes using a pneumatic press under very gentle pressure. During vinification, the must is divided into two fractions: the must from the first pressing, which has the best quality characteristics and is used to make Franciacorta wine, and the must from the second pressing, which is not used for bottling. Alcoholic fermentation takes place in steel tanks at a controlled temperature of 16 to 18 °C. The basic wine lies in tanks until the spring following the harvest.

Why do I like it?

Particularly appreciated by lovers of the classic aging method, who are looking for a fuller flavor by combining both Chardonnay and Pinot Nero varieties. 

MANUFACTURER

Ferghetti  owes its origin to the initiative, intuition and foresight of Roberto Gatti. Born in 1953 in Cazzago San Martino to a family of farmers and winemakers, Roberto moved with his family to Erbusco in the heart of Franciacorta from an early age. In his youth he worked with his father in a company of that name, then alone in another well-known company as cellar and vineyard manager. He carried out this activity for more than 20 years and thus acquired a deep knowledge of Franciacorta winemaking and the most modern oenological techniques. In 1991, together with his wife Andrea, Roberto took over the management of 4 hectares of land in the municipality of Erbusco and a building which he converted into a cellar. With the harvest of 1991, it presents its first two wines: Terre di Franciacorta Rosso and Bianco. The Ferghettina company was born, the name of which is derived from the toponym of the land on which the company's headquarters are built. The following year, it produced its first Franciacorta, a brut that is still the company's mainstay today. Ferghettina soon expanded. Thanks to the respect he receives in Franciacorta, Roberto leases numerous plots for a very long time, which he then vinifies according to the most careful winemaking rules.

Today, the company manages 200 hectares of ecologically managed vineyards spread over 11 municipalities of Franciacorta, managing to make the most of the differences in the different terrains, which has tangible advantages in terms of wine quality. Ferghettina is truly a family affair: everything is managed by Roberto and Andreina, who are increasingly helped by their children Laura and Matteo, both oenology graduates, and a large group of collaborators.

In 2002, on the first piece of land that Roberto and Andreina bought in Adro, the construction of our company's new headquarters was started, which was completed in 2005. The new headquarters, built on the gentle slopes of the hill with a charming view, is structured on three levels and all the company's activities take place inside. In order to constantly strive for the highest quality, over the years we have felt the need to extend the aging time of Franciacorta wines on yeast and improve winemaking techniques. For this reason, in 2016 we started work on expanding the company's premises. On the land adjacent to the existing winery, we built a new building with full respect for the landscape, which fits perfectly into the environment and combines beauty and functionality. The work will be completed in August 2018 just in time for the new grape harvest. In the company's new premises, there is also a large area reserved for hospitality, which has always been one of our strengths. A large and fascinating tasting room is available to visitors.

Ferghetti wine  is born on the mild moors of Franciacorta. On these sunny slopes at the foot of the Alps overlooking Lake Sebino, the grapes of our vines ripen, expertly cared for by man. It is the hands of everyone in the winery that work the land and the vineyard, the same hands that work to turn the fruit into wine. So they are  taste buds that show the way to the production of Franciacorta, which is an interpreter of the winemaking style,  thinking and  of the country

The permitted varieties for Franciacorta are: Chardonnay, Pinot Nero, Pinot bianco (max. 50%), Erbamat (max. 10%)

Harvest in Franciacorte is 10.8-10.9

Franciacorta has a clearly defined production: gentle pressing of the grapes - first fermentation of the must in a stainless steel tank - assemblage (cuveé) of permitted varieties - bottling. Selected yeast is added to the bottles and the bottle is closed with a beer stopper, the bottle is stored in a horizontal position. Secondary fermentation takes place in the bottle, where CO2 is released and the pressure in the bottle increases. 

For wine SATÉN  5ATM is set, for other products 5-6.5ATM

Franciacorta is divided according to age: 

at least  15 months of Franciacorta

minimum 24 months Franciacorta Rosé, Franciacorta Satén

minimum 30 months Franciacorta Millesimato, Franciacorta Rosé Millesimato, Franciacorta Satén Millesimato

minimum 60 months is Franciacorta Riserva, Franciacorta Rosé Riserva, Franciacorta Satén Riserva

Conditions for rotating the bottle during aging:  it starts with the neck at a 90° angle and over time moves on the angle while the bottle rotates around its axis 360°. The rule is always 1/8 of the journey in 1 day. 

Freezing the beer stopper and the neck of the bottle = Sboccatura or uncorking, the pressure inside the bottle will release the yeast from the wine, the yeast is accumulated at the neck of the bottle. 

Rabocco is the addition of the missing wine in the bottle in several ways according to the distribution of residual sugar:, then the product is corked with a mushroom cap and provided with a metal wire and a stamp with the DOCG mark and the registration of the winery in question. 

 up to 3 gr of RESIDUAL SUGAR = NON DOSATO

up to 6 grams of residual sugar = EXTRA GROSS

up to 12 grams of RESIDUAL SUGAR = GROSS

12-17gr RESIDUAL SUGAR = EXTRA  DRY

17-32gr RESIDUAL SUGAR =  DRY 

32-50gr RESIDUAL SUGAR = DEMI SEC

Difference between Prosecco and Franciacorta? 

In Italy there are three important areas for the production of sparkling wines, this is the very widespread Prosecco DOC or Prosecco DOCG area. Further, the lesser-known area is Trento DOC with traditional sparkling wine production, and the more important area is Franciacorta DOCG. The main difference between these products is the production technique, the area of ​​vine production, the variety. 

The production of Prosecco DOC or Prosecco DOCG uses the so-called The Charmat Martinotti method. In this method, the wine is transferred from its first fermentation vessel (stainless steel tank) to another closed pressure tank, where it undergoes secondary fermentation in order to obtain bubbles. After that, the sparkling wine is already bottled and sold. The result is a wine that is lively, fresh.

On the other hand, Franciacorta is made in the same way as they use in France to make champagne. Franciacorta, known as the Champenoise method, or traditional method, accepts bubbles by allowing secondary fermentation in the bottle. During this fermentation, the carbon dioxide produced is absorbed into the wine, instead of escaping, as when fermentation takes place in tanks,  the bubbles that we fell in love with in Champagne are created. This process also usually means that the wine is drier with a yeasty and less fruity character than its Prosecco counterpart. This aging "sur lie" is what many say that wines made in this way are more complex. Another significant difference is the grapes used to make each of the wines.

The grape in Prosecco is Glera, a white grape that has been cultivated in the regions of Veneto and Friuli for hundreds of years. It is a grape with high acidity, which makes it perfect. 

Franciacorta, on the other hand, prefers to use Chardonnay, Pinot Noir and Pinot Blanc, the grapes used to make champagne. 

Franciacorta is the name of the wine and the name of the region where it is produced. It's a warmer region than cool Champagne, so the grapes are riper and fuller, resulting in a wine that doesn't have the same flavor or minerality as Champagne. 

The final difference between the two sparkling wines is how long each was made. While Prosecco has been produced for hundreds of years, Franciacorta has only been around for a little over fifty years, the wine was first made in 1961.

Long aging on yeast is typical for Franciacorta wines, which gives the wines their typical richness, complexity and creaminess in taste. The minimum aging time on yeast is 18 months for non-vintage Franciacorta, 24 months for Franciacorta Satén and Franciacorta Rosé wines, and the most prestigious Franciacorta Riserva wines can be released for sale after 67 months of aging!