Ferghettina
Franciacorta Brut
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 95% Chardonnay, 5% Pinot Nero |
| Aging | The base wine is refermented in the bottle where it matures for at least 24 months before being disgorged; this is followed by a further period of rest after disgorgement before being released for sale. |
Description
What kind of wine it is
Franciacorta Brut by Ferghettina is a dry and elegant sparkling wine, created from a blend of Chardonnay and Pinot Noir. Produced strictly according to the Traditional Method, it appears in the glass with a straw yellow colour and a fine, persistent perlage. The aromatic profile opens with notes of ripe fruit and white flowers, which develop into hints of hazelnut and vanilla. On the palate, it reveals a fresh and savoury structure, ensuring a harmonious tasting experience that finishes with a long, mineral finish.
Where it comes from
The grapes for this blend are grown in Franciacorta, in an area close to Lake Iseo. The bunches are selected from multiple vineyards located in eleven villages, at around two hundred and fifty metres above sea level. The temperate microclimate, moderated by the influence of the lake, provides optimal temperature variations for aromatic development. The soils boast a composition of clay and limestone, imparting the wine with its distinctive minerality. The Guyot-trained rows ensure controlled yields and excellent grape quality.
How it is produced
The manual harvest begins in mid-August to preserve the integrity of the bunches. A gentle pressing extracts only the free-run must, which ferments at a controlled temperature in stainless steel tanks. In spring, the base wines are blended for the final cuvée and undergo secondary fermentation according to the Traditional Method. This is followed by ageing on the lees for between twenty-four and thirty months, which is essential for enriching the sensory profile. The final addition of Brut dosage sets a low sugar content, enhancing the wine’s purity of flavour.
History and Curiosities
Produced since 1992, Franciacorta Brut DOCG by Ferghettina embodies the true excellence of the region. Its complexity stems from the blending of grapes from 55 vineyards across 11 towns. Following a meticulous manual harvest, the cuvée is crafted according to the strict traditional method, with ageing on the lees for at least 24 months. Awarded 90 points by James Suckling for its refined persistence, this outstanding sparkling wine, in the prestigious Magnum format, enhances every convivial occasion.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2One of the most prestigious wine guides in Italy.
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89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1991
- Oenologist: Roberto, Matteo e Laura Gatti
- Bottles produced: 500.000
- Hectares: 200
He worked there for more than 20 years, mastering the viticulture of Franciacorta and the most modern winemaking techniques. In 1991, he and his wife Andreina took over the management of four hectares of land and a real estate located in Erbusco, where they soon created a wine cellar. After the harvest of 1991, Roberto presented his first two wines: a Terre di Franciacorta red wine and a white one.
Ferghettina was born, taking down the name of the area where the winery was built. The following year Roberto produced his first Franciacorta, a brut that’s still the strongest suit of the winery. Since then, Ferghettina has expanded significantly. As Roberto was held in high esteem in Franciacorta, he rented many plots of land to plant vines according to high-quality standards of viticulture.
Nowadays, we run 200 hectars of vineyards located in 11 municipalities of Franciacorta, conforming to organic farming principles, in order to exploit the resources of the different soils as fully as possible, to enhance the quality of our wines. Ferghettina is a family matter: everything is managed by Roberto and Andreina, with the help of their children Laura and Matteo, both graduated in oenology, and of a large number of employees and partners. Read more
| Name | Ferghettina Franciacorta Brut Magnum |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 95% Chardonnay, 5% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Ferghettina |
| Story | History and Curiosities Produced since 1992, Franciacorta Brut DOCG by Ferghettina embodies the true excellence of the region. Its complexity stems from the blending of grapes from 55 vineyards across 11 towns. Following a meticulous manual harvest, the cuvée is crafted according to the strict traditional method, with ageing on the lees for at least 24 months. Awarded 90 points by James Suckling for its refined persistence, this outstanding sparkling wine, in the prestigious Magnum format, enhances every convivial occasion. |
| Origin | Franciacorta (province of Brescia), between the southern end of Lake Iseo and the province of Brescia |
| Climate | Temperate microclimate mitigated by the action of Lake Iseo with adequate temperature ranges between day and night |
| Soil composition | Mixed composition of clay and limestone |
| Plants per hectare | 5,000 vines per hectare |
| Yield per hectare | 90–95 quintals per hectare |
| Harvest | Mid-August (manual harvest) |
| Fermentation temperature | 16–18 °C |
| Fermentation | Until spring |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Manual harvest in mid-August; gentle pressing with separation of the free-run must; traditional alcoholic fermentation at controlled temperature in stainless steel tanks (16–18 °C) with separate vinifications, blending of the cuvée in spring; secondary fermentation in the bottle (traditional method) and maturation on the lees for about 24–30 months, then disgorgement and dosage to obtain the Brut. |
| Aging | The base wine is refermented in the bottle where it matures for at least 24 months before being disgorged; this is followed by a further period of rest after disgorgement before being released for sale. |
| Year production | 10000 bottles |
| Allergens | Contains sulphites |