Questa sera di nuovo rosato della Provenza da abbinare a salumi italiani e formaggi tipici della zona! Il rosè di Aix di Saint Aix è ottenuto dall’assemblaggio di Grenache, Syrah e Cinsault con un rosa tenue e profumi di frutta e spezie. All’assaggio risulta morbido, fresco e sapido, estremamente piacevole! 🇫🇷🍷
Ca’Del Bosco. Franciacorta Cuvee Prestige Extra Brut 12,5% Lonbardia, Italia Chardonnay 75% Pino Nero 15% Pino Bianco 10%
Clean and thin. Mineral. Caramel "Vzleutnaya", apple “Beliy naliv“, quince, yellow plum, chinese pear Nash, white currant and white cherry, cloudberry, lime blossom, grass meadows... Elegantly. Harmoniously. With live acidity.
Чисто и тонко. Минерально. Карамелька «Взлетная», белый налив, айва, желтая слива, китайская груша нэши, белая смородина и черешня, морошка, липовый цвет, разнотравье луга... Элегантно. Гармонично. С живой кислотностью. #càdelbosco#franciacorta#lombardiawine#italianwine#weinmein
All I need is DOSAGGIO ZERO ( Pas Dosé) ... once you get used to this kind of taste you won’t drink anything else ... ( except Krug, Ruinart, Pietro Colla... ok ok I’am joking 😂😂). Immediately after disgorging but before final corking, the liquid ( wine) must be stopped using ‘liqueur d’expédition ‘. This liqueur is different for each winery and normally it’s give a special print to the wine ( kind of secret recipe), but if the the liqueur d’expédition ‘ has no sugar added is called Pas Dosé... in one word: Pas Dosé is a real challenge for a winery but the result is a great wine!!!! Dosaggio Zero, riserva 33, Ferghettina 2009. To me is round, complete with a delicate yellow fruit aroma. #ferghettina#ferghettinariserva33#pasdosé#dosaggiozero#franciacorta#2009#wine#winelover#bubbles#liqueurdexpedition#vino#chardonnay#drinks#sommlife#winery#winetasting
FRANCIACORTA IS NOT CHAMPAGNE
SO WHAT’S DIFFERENT?
Weather. Champagne is plagued with terrible weather. Cold, rainy & shorter windows of sunshine. Grapes ripen slowly, hence wines show far more acidity. Franciacorta with its Mediterranean climate, faces sultry summers that causes grapes to ripen quickly. End result - you have wines that show much more ripe fruit, white flowers and lower acidity compared to Champagne.
This is the challenge to the winemaker, Acidity.
Soil. Champagne region was once submerged underwater water - providing largely chalk, marl & limestone- which gives the mineralic qualities to the wines (you get the smell of wet rocks from the wine, and texture on the tongue is like licking a garden pebble). Franciacorta is morainic soil, also limestone, but chalk is absent. I experience less often minerality, but when you do, its graphite
Winemaking - Franciacorta is required to spend much more time on the lees than Champagne. Also, due to important acidity levels, Franciacorta very rarely goes through malolactic fermentation
Most importantly - the drinking experience
Due to warmer weather, Franciacorta expresses far more ripe stone fruit. On the nose, you find white flower (almost always), citrus fruits, honey & white musk. From the long lees (yeast) aging, plenty of almonds, bread & yeast.
Champagne, we don’t often come across that consistently high level of ripeness & white flower as stock standard. The acid in champagne give a huge backbone to the wine, creating extensive length to the finish, mostly.
I enjoy both wines, in their own right. IMO, my Champagane experiences are always hi-fidelity.- never fails to be rewarding & exciting, though young Champagnes can sometimes be austere.
Franciacorta, due to generosity & ripeness, is a little heavier footed, but approachable.
I prefer Franciacortas with Pinot Noir a bit more structure, shoulders to hold the ground.
Agree or disagree? Comment!
Franciacorta is not Champagne.
Low and behold, Lake Iseo - that sits in between Lake Como (on left) & Lake Garda (on right), 50 minutes from Milan. The area is incredibly stunning which left me talking to myself a lot & struggling to keep my eyes on the road. Mountainous, littered with Medieval castles, 27 degrees gorgeous blue water that feels like silk on your skin upon entry.
This lake is also the gateway to Italy’s finest traditional method sparkling wine, made the same way as France’s Champagne. But the name Franciacorta has nothing to do with France. Instead the name goes back to 1277, where the land was give the Latin name ‘Curtes Franca’ - a tax & duty free area for the Benedictine monks.
A FAIRLY YOUNG HISTORY
Sparking wine dates back to the 1600s, but high quality Franciacorta is fairly new business, introduced to the area in the 1950s/60s
FRANCIACORTA IS FAIRLY RARE
Most of Franciacorta production don’t see the light of day outside to Italy. 16M bottles are produced each year, but roughly 20% is exported out of the country. For comparison, Champagne produces roughly 300M bottles each year.
FRANCIACORTA IS SIMILAR TO CHAMPANGE IN SOME WAYS
As with Champagne, Franciacorta uses Chardonnay & Pinot Noir, albeit, replacing Pinot Meunièr with Pinot Blanc. Chardonnay is the dominant & most important grape here, particularly as they wines really need acidity.
The wines are produced the same way blending base wines, secondary fermentation in the bottle, aging on the lees, along with hand riddling.
DON’T BE MISTAKEN, FRANCIACORTA & CHAMPAGNE ARE NOT THE SAME
I went to the region with a predisposition to benchmark their wines against Champagne, but very quickly, I stopped. They have to be appreciated differently. .
See next post for more!