Picture this: You’re driving in an Italian sports car from Milan on your way to dinner in a historic village about an hour east of the city. You pass through vineyards and catch sight of a 14th century castle, its stone walls highlighted in the late-day sun. Soon, you arrive at your destination for a meal of pasta, grilled meats (or veggies), and salads paired with wines from this breathtakingly beautiful region, Franciacorta.
This is the Italy of our dreams, with stunning landscapes, delicious food, and locally produced wines—in this case, the traditional method wines of Franciacorta DOGC. One of only three regions of the world with a unique term to identify the wine, territory, and production method, Franciacorta is Italy’s best-kept secret in more ways than one.
THE TERRITORY
Franciacorta is made up of 19 townships in the province of Brescia, and counts more than 100 producers of the elegant wine that gives the area its name. The vineyards are in an amphitheater-shaped zone formed by retreating glaciers, which created mineral-rich soils that make this an ideal place for wine production. With its rich history, its proximity to the cultural center of Milan, and its majestic features—including Lake Iseo and the foothills of the Rhaetian Alps—Franciacorta is a stunning place to visit.
It also has the advantage of being under-the-radar by Italy’s standards. The first wine labeled as Franciacorta was produced here about 60 years ago, a short period in a land where time is measured by centuries, so the area is not very well-known outside of Italy. (Translation: few tourists even know about it!) As a result, visitors have unfettered access to the Unesco-recognized sites in the area, to the parks and museums, and to the wineries.
Needless to say, the architecture, restaurants, lodging options, and wineries in Franciacorta are exquisite, with a blend of history and contemporary style.
THE WINE
The first hand-harvested, bottle-aged wine to be designated Franciacorta was created in in 1961. The region had produced wine for centuries, including sparkling wines during the Renaissance, but this new generation embraced and perfected the traditional method, and by late in the 20th century, Franciacorta had become one of Italy’s favorite styles.
Winemakers throughout the region expanded on Franciacorta’s success, leading to the 1967 designation of the DOC appellation, and by 1995, the DOGC appellation. The Franciacorta varietials increased as well, with a non-vintage made with Chardonnay, Pinot Noir, Pinot Blanc and the indigenous erbamat grape and aged a minimum of 18 months; Satèn, made only with white grapes and aged at least 24 months, yielding a smooth, creamy texture; Rosé with a soft blush, made with Chardonnay, Pinot Blanc, and at least 35% Pinot Noir and a maximum of 10% erbamat; Millesimato, made from a single vintage (minimum 85%) and aged 30 months or more; and Riserva, a vintage-dated reserve wine aged a minimum of 60 months. Satèn and Rosé can also be produced as Riserva.
In other words, Franciacorta offers a surprisingly diverse range of styles with prices to fit most budgets, and flavors to compliment most foods. Franciacorta’s microclimates, with vineyards bordered on the north and west by the clear, cool waters of Lake Iseo and the Oglio River, and on the east by the Alpine slopes, create a soil and climate that produce wines well-suited for aperitivo, cheese, appetizers, pasta, and main courses.
THE COMMITMENT
Winemakers in Franciacorta today continue a tradition of viticulture that is committed to preserving natural resources and to practicing agriculture that is respectful of the land. This emphasis on sustainability is yet another reason to try Franciacorta, whether celebrating life’s special moments or simply as part of a memorable meal.