/frˈant͡ʃa kˈorta/
- Lombardia
- Vineyard Area: N/A
- Year Appellation Started: 1995
- Appellation Last modified: 2017
- Red Grapes: Pinot Nero
- White Grapes: Chardonnay, Erbamat, Pinot Bianco
- Sparkling
- Sparkling: minimum 50% Chardonnay and/or Pinot Nero + maximum 50% Pinot Bianco + maximum 10% Erbamat. Minimum 18 months on lees.
- Sparkling Riserva: minimum 50% Chardonnay and/or Pinot Nero + maximum 50% Pinot Bianco + maximum 10% Erbamat. Minimum 60 months on lees.
- Sparkling Rosè: maximum 60% Chardonnay + maximum 50% Pinot Nero (but not less than 25%) and Pinot Bianco + maximum 10% Erbamat. Minimum 24 months on lees.
- Sparkling Satèn: minimum 50% Chardonnay + maximum 50% Pinot Bianco. Minimum 24 months on lees.
- Sparkling Millesimato: minimum 50% Chardonnay and/or Pinot Nero + maximum 50% Pinot Bianco + maximum 10% Erbamat. Minimum 30 months on lees.
- Total Production: 165.872 Hectolitres
- White Wine: N/A
- Rose Wine: N/A
- Franciacorta is produced using the traditional method (Metodo Classico), the same method used to produce Champagne. This involves a secondary fermentation in the bottle, which creates fine and persistent bubbles.
- The Franciacorta DOCG production zone is located in the province of Brescia, in the Lombardy region. The area is characterized by rolling hills, glacial soils, and a temperate climate, all of which contribute to the unique terroir of the wines.
- The modern production of sparkling wine in Franciacorta began in the 1960s, quickly gaining recognition for its quality.