EXCELLENCE IS ACHIEVED ONLY THROUGH THE GREATEST PASSION. GOETHE

EXCELLENCE IS ACHIEVED ONLY THROUGH THE GREATEST PASSION. GOETHE

FRANCIACORTA: THE WINE In 1995 Franciacorta was the first Italian wine made exclusively by secondary fermentation in the bottle to have obtained the DOCG (Denominazione di Origine Controllata e Garantita) status. In the same year, Franciacorta was also recognised as an official method of production enabling to abandon the term vino spumante. Today, the bottle label bears solely the denomination Franciacorta, a single term that denominates the growing area, the production method and the wine. The production code boasts very rigid and comprehensive regulations to create wines of absolute quality: this is the imperative assumed by the Consorzio Franciacorta and its member producers, who commit themselves to using solely hand-harvested noble grape varieties, natural secondary fermentations in the bottle and successive lengthy sur lie maturations and ageing.

FRANCIACORTA: THE GROWING AREA Franciacorta is located in the heart of Lombardy, just a short distance from Milan, facing the shores of the Lago d Iseo; it is composed of 19 municipalities in the province of Brescia, and covers a total of 20,000 hectares. The stunning cultural, historical and natural heritage of this area is displayed throughout magnificent green landscapes hugging the gentle contours of ancient hills of morainic origin, making Franciacorta a land to explore, discover and savour. It is an elegant mosaic of past, present and future that intrigues and captivates those who wish to experience its utter uniqueness.

THE NAME Franciacorta brings us back to remote times, connected with the Corti Franche (curtes francae), in an era after the arrival of Cluniac monks in the 11th century, when the district enjoyed the privilege of tax-free (franco) trade exchange. The toponym Franzacurta appeared for the first time in 1277 in the chronicles of the municipality of Brescia, identifying the area between the Oglio river to the west and the first outcroppings of the Rhaetian Alps to the east, which divided the Val Camonica from the Val Trompia. Lago d Iseo to the north and Monte Orfano to the south complete the Franciacorta borders.

THE METHOD The Franciacorta method ensures the quality of every single bottle. It is an ancient art, which marries harmoniously with the most advanced technologies and the expertise of the local grape growers that has been passed down through the generations. The Production Code requires the harvesting of a maximum of 95 quintals of grapes per hectare in the Franciacorta vineyards, a regulation chosen to guarantee that only the highest-quality fruit goes into making the wines. The harvest, which must be carried out by hand to ensure the quality-selection of the grapes, took place between the first ten days of August and the first ten days of September. The clusters are placed in small boxes and carried to the cellars, where the lots from each vineyard are vinified separately. The grapes are then gently pressed to create the free-run must that will produce the Franciacorta base wines, following spring these base wines, along with a selection of reserve wines from previous years, will be carefully blended together

to craft the character that each producer desires for his Franciacorta cuvée. The following process is the tirage: the cuvée bottling with the addition of selective yeasts and sugar. This starts the slow secondary natural fermentation that produces CO2 in the bottle, consequently increasing the internal pressure to a final 6-7 atmospheres. The bottles are then sealed with a metal crown cap and laid down horizontally in the cellar, remaining there for the time necessary to obtain the required style of Franciacorta. When the maturation is complete, the bottles are placed upside-down in traditional wooden riddling-racks and rotated a 1/8 turn every day until they are inclined vertically in order to coax the yeast sediment into the neck of the bottle. A process that usually requires 3-4 weeks. The sediment is removed in the disgorging operation. The neck of the bottle, is placed in a refrigerant solution, which freezes the neck that contains the sediment. When the temporary crown cap is removed, the internal pressure in the bottle propels the frozen sediment plug out of the bottle, with minimal loss of pressure and wine. To replace the wine lost, no-dosage Franciacorta s are given a bit of the same wine, while the other styles of Franciacorta receive the liqueur d expédition, a syrup of Franciacorta base wine and an amount of sugar that will determine that particular style, whether Extra Brut, Brut, Extra Dry, Dry or Demi-Sec. At this point, the Franciacorta is ready to receive the traditional mushroom-shaped cork, protected by the classic wire hood.

TIME Franciacorta s strict Production Code specifies the minimal sur lie bottle refermentation periods, periods that are longer than any other wine of this kind. Franciacorta non millesimato (non-vintage): minimum of 18 months in the bottle before disgorgement Franciacorta Satèn and Rosé non millesimato (non-vintage): 24 months Franciacorta millesimato (vintage-dated): at least 30 months Franciacorta Riserva: 60 months

THE TYPOLOGIES FRANCIACORTA Franciacorta is produced from Chardonnay and/or Pinot Noir grapes. Pinot Bianco grapes may be used as well, up to a maximum of 50% of the blend. The wine has a straw yellow colour with golden reflections, a delicate, long-lingering bead, a bouquet that reflects the secondary fermentation, with scents of yeast and fresh-baked bread, enhanced with delicate notes of citrus and mixed nuts (almond, hazelnut, dried figs); it is savoury, crisp, refined and harmonious. FRANCIACORTA SATÈN In 1995, the Consorzio Franciacorta registered the brand name Satèn. When the Production Code was revised in 2008, the Consorzio decided to transfer the brand to the Denomination, meaning that from that moment on, all Franciacorta producers could produce this style of wine. The Satèn blend can only be made from white grapes; Chardonnay and Pinot Bianco, the latter up to a maximum of 50%. Satèn is distinguished from all the other Franciacorta styles by its lower bottle pressure, which gives it one-of-akind, unmistakable qualities. Its bead is extremely delicate and lengthy, almost creamy; its appearance is straw yellow, with greenish highlights; the bouquet is soft but enticing, with ripe fruit, along with notes of spring flowers and mixed toasted nuts (such as almond and hazelnut); the palate displays an appealing savouriness and crispness, which harmonises well with its characteristic smoothness that sums up the smooth feel of silk. Satèn is one of the most sublime marriages of Franciacorta s harmony, pleasure and taste. FRANCIACORTA ROSÉ Pinot Noir grapes are fermented on the skins just long enough to impart the desired hue to the wine. Franciacorta Rosé is made from Pinot Noir base wines fermented in the rosé manner; Pinot Noir grapes cannot be under 25%, nor can Pinot Noir be added to an assemblage of Chardonnay and/or Pinot Bianco. Many Franciacorta producers use a higher percentage of Pinot Noir, even up to 100%. The use of Pinot Noir gives this style of Franciacorta fuller body and vigour and it displays the classic sensory qualities of that variety. Franciacorta Rosé is incredibly versatile for meals, creating a very balanced pairing. FRANCIACORTA MILLESIMATO The term millesimato means that the wine is from a single vintage, produced in growing years of high quality. It is further enhanced by lengthier maturation periods, as long as 37 months from the harvest. Franciacorta millesimato displays a bouquet and palate that reflect the weather conditions of that vintage and the specific qualities of the grapes of that harvest. FRANCIACORTA RISERVA Franciacorta Riserva is a millesimato of special excellence and must mature on the yeast for many years to achieve this excellence. The Production Code requires a minimum of 5 years: Franciacorta Riserva is released only after 67 months (five years and six months) from the harvest.

AWARDS Franciacorta is recognised by annual Italian wine guides as the indubitable benchmark for wines made by secondary fermentation in the bottle. In recent editions of these guides, Franciacorta has occupied the top rankings and more Franciacorta wines have entered the overall top 50 across all the guides. Appreciation is growing rapidly in foreign markets as well. The most authoritative international wine experts have given Franciacorta extremely positive reviews and scores, of which all those involved in the production process are incredibly proud.

THE CONSORZIO The Consorzio was founded on 5 March 1990 in Corte Franca by 29 producers; then moved a few years later to its current headquarters Erbusco, in the heart of Franciacorta. Today it comprises around 200 members among winegrowers and bottlers. Together with them, it is committed to researching technical solutions that are increasingly innovative and sustainable, in order to offer wines of uncompromising quality in the fullest respect for the environment. As protector of the Franciacorta method, the Consorzio continuously exercises its activities of protection, enhancement, development and promotion of Franciacorta wine and the Franciacorta growing area across the globe.

HOW TO GET TO FRANCIACORTA BY AIR Milano Bergamo Orio al Serio airport (Km 38) Verona Villafranca Catullo airport (Km 75) Milan Linate airport (Km 80) Milan Malpensa airport (Km 130) BY CAR Highway A4 Milano - Venezia, (Palazzolo, Rovato, Ospitaletto exits) Highway A35 Brebemi (Chiari, Castrezzato, Rovato exits) S.P. 510 Brescia-Iseo State highway 11 Brescia-Rovato BY TRAIN Milan-Venice RR Stations: Rovato and Brescia TRENORD Brescia-Rovato-Iseo-Edolo Stations: Iseo, Provaglio-Timoline, Borgonato, Bornato, Passirano, Rovato, Paderno

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