Franciacorta Pas Dose Riserva 33, DOCG, Metodo Classico, Ferghettina, 12.5%, 0.75L

Product detailed description

The color of the wine is golden yellow. Pearling is very gentle and persistent. Elegant  is a fragrance with notes of candied fruit and ripe fruit. Riserva 33 is an "assemblage assemblage", a base wine before foaming, in fact 33% each consists of satin, milledi and extra brut bases. The total number of vineyards assembled into this wine is approximately 40 different parcels located in the 8 municipalities of Franciacorta. Whole grapes are pressed with 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.

The area of ​​Franciacorta is located a short distance from the province of Brescia, in the region of Lombardy, near Lago Iseo and the river Oglio. The geography of the rolling hills was shaped by glacial action. The soil, the glacial moraines, consists of gravel and sand, with limestone above it, which drains well and is therefore an ideal substrate for growing vines. The weather is mild, constant thanks to the location in the south, bounded by the foothills of the Alps and the presence of large lakes. #daa520;">The weather is mild, constant due to the location in the south, bordered by the foothills of the Alps lakes.  The DOCG Franciacorta area includes 2200 ha of vineyards composed of: 85% Chardonnay, 10% Pinot Nero and 5% Pinot Bianco.  The legislation for Franciacorta wine is to mature a minimum of 18 months on yeast in the bottle, compared to 15 months for Champagne. Franciacorta Vintage or Millesimato must not go on sale earlier than 37 months after harvest, of which 30 months must be on the yeast in the bottle. Franciacorta Rosé must contain at least 15% Pinot Nero. Franciacorta Satén must be made only from the Chardonnay variety and must only have 4.5 atmospheres in the bottle instead of 6. The permitted dosage liquor is the same as for Champagne Pas dosé, or Dosage zéro, Pas opéré, or nature: maximum 2 g/l residual sugar

Division according to residual sugar:  Extra brut: 6 g/l;Brut: 15 g/l;  Extra dry: 12-20 g/l;  Sec: 17-35 g/l;  sans-serif;">Demi-sec: 33-50 g/l.

Why do we like it?

The wine is intended for connoisseurs of sparkling wines with the classic aging method, who are looking for wines without added dosage liqueur with 0g of residual sugar. 

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. Furthermore, 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. 

In the production of the Prosecco DOC or Prosecco DOCG product, 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. Then sparkling wineOn 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 the 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 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.

In Prosecco , the grape is Glera, a white grape grown in areas 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 from which it was made champagne. 

Franciacorta is the name of the wine and the name of the region where it is produced. It's awarmer 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 these two sparkling wines is how long each has been produced. 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.