Franciacorta Milledi, DOCG, Metodo Classico, Ferghettina, 12.5%, 0.75l

Product detailed description

Franciacorta Milledi is an expression of minerality and taste. For the cuveé of this Franciacorta Chardonnay, grapes are selected from 12 different vineyards located in 8 municipalities of Franciacorta. Whole grapes are pressed on 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 for the production of Franciacorta, 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?

Milledi is a reflection of perfect minerality. Especially appreciated by fans of mineral wines. 

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 its 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. 

In the production of Prosecco DOC or Prosecco DOCG, 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. It is then 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, adopts the 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 dry; 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.

In Prosecco, the grape is Glera, a white grape that is grown in the

Franciacorta, on the other hand, prefers to use Chardonnay, Pinot Noir and Pinot Blanc, the grapes from which champagne was made. 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 ripe 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.