One Word Says It All — Franciacorta

I have a deep love affair with Italy. The food, the passion, the singsong language that is music to my ears, and the practice of slow living have a way of making me feel as though I can forget time. In Italy, endless hours melt away without worry over long meals filled with wine and laughter. The Italians simply know how to live.

I am fortunate to have traveled the country quite extensively over the years, but it was only last month that I encountered the small, bucolic wine region of Franciacorta, located just an hour north of Milano. One thing is for certain – I will surely return. Franciacorta is a place I will never forget – although the copious amount of bubbles I consumed may make my memories a tad fuzzier!

Truth be told, I traveled to Franciacorta thinking it was a type of wine. And while this is correct, much like Champagne, Franciacorta also describes the geographical region. In fact, it even refers to the style of production. Though I have worked with Franciacorta before, I could not really grasp this concept until my maiden voyage.

My journey took me to the picturesque rolling foothills of the Alps, home to small-batch, family-run vineyard after vineyard, in the province of Brescia (Lombardy). To the west, huddled between wooded mountains, is little-known Lake Iseo, (a sister lake of Lake Como, the oft-vacationed spot of George and Amal).

As I came to discover, Lake Iseo is the antithesis of trendy and touristy. Here in the small town surrounding the lake, I began my trip by lapping up the creamiest gelato and wandering the narrow streets. After a bit of eating and exploring, I hopped aboard a wooden boat for a ride around the lake. With my gaggle of ladies in tow and the Franciacorta flowing, we took in the sights. There was a 15^th-century castle plopped in the glistening lake’s center. Young boys rowed past us, and a ray of light made its way through a blanket of dense clouds, with the silhouette of the mountains off in the distance. I couldn’t have dreamed up this setting in my wildest imagination.

As I drank up the beauty that is Franciacorta, I was also able to literally drink it in, sip by sip, while learning a ton about the careful winemaking that is unique to this small, 150-square-meter region. I visited about six winemakers, and while all were drastically different, they each shared the same respect and passion for the land and history. The winemaking here has been around for centuries, but Franciacorta only since the ‘70s. Since the ‘90s, Franciacorta has been regulated by The Consortium, which ensures the winemakers adhere to Franciacorta rules. For one, the grapes must be hand-plucked from the winemaker’s own vineyard! The careful production pays off – since 1995, Franciacorta has been granted DOCG, the top wine classification.

There are currently more than 100 official winemakers, approved by The Consortium, who can call their product Franciacorta. To put things in perspective, Franciacorta produces less than 20 million bottles of sparkling wine per year, very small as compared to champagne, which produces 350 million. However, smaller does not mean inferior. On the contrary, this burgeoning, unspoiled wine region is making quite the splash as of late – it is building momentum as an elite wine paradise.

The wine regulations, which stem from the geography of the area, contribute to Franciacorta’s unique sparkling wine profile. The 350-meter proximity to the sea provides clay, which gives the wine body and structure. The runoff from the glacier gives the soil its minerality, which is essential to the wine. And the limestone found in the region is what lends the wine its aromatic, perfume-like qualities.

Franciacorta is Italy’s first wine to be produced in the classic “champagne” method, meaning its second fermentation happens directly within the bottle. During this labor-intensive process, each and every bottle is turned slowly at a 45-degree angle so that the yeast gathers in the neck of the bottle and can be removed naturally.

The regulations that incorporate the fertile terrain of Lombardy, married with the winemaking process, are what make the flavor of Franciacorta so special. The long aging process in the bottle (a minimum of 18 months) imbues it with richness, creaminess, and complexity while also creating a softer acidity, masses of delicate bubbles, and a dry finish. There are three grapes that make up the blend, Pinot Bianco, Chardonnay, and Pinot Nero. There is barely any sugar – the wine is very dry – but it is also elegant, with finer bubbles than champagne.

There is a strong sense of passion and pride held by Franciacorta winemakers. I visited Bellavista, Fratelli Berlucchi, Lantieri, Ronco Calino, Monte Rossa, and Corte Bianca, and each winemaker beamed about their own process. I had the opportunity to tour the facilities and sit with each winemaker as we nibbled on cheese and charcuterie or rolled handmade ravioli together. All the while, they shared tales of their high standards – the controlled temperature of the wine, their friendly approach to the environment, and their clear respect for nature. There are no preservatives and no chemicals in the wine – many of these makers uses only natural sulfur and copper to preserve the grapes. The T.L.C. is extraordinary – they even tend to the vineyards twice a week as opposed to the standard once a month.

During my five-day stay, Franciacorta certainly revealed its abundant beauty. I spent my time visiting the immaculate vineyards and quaint wineries, bottles in hand and bubbles at my lips. I breathed in the intoxicating scent of jasmine as I feasted my eyes on 17^th-century frescos at picturesque Medieval castles, Renaissance palaces, and Roman ruins. The heart of the region simply has my heart.