Ferghettina
Franciacorta Brut
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 95% Chardonnay, 5% Pinot Nero |
| Aging | Refermentation in the bottle using the traditional method; maturation on the lees for about 30 months (at least 24 months) before disgorgement, followed by a further period of rest in the bottle after disgorgement. |
- Name and style: Dry sparkling wine, Metodo Classico Franciacorta Brut with DOCG designation
- Grape blend: Composed of 95% Chardonnay and 5% Pinot Noir for elegance and freshness
- Ageing: 30 months on the lees to achieve creaminess and a fine, persistent perlage
- Aromatic profile: Notes of white flowers, peach, jasmine, hazelnut and hints of vanilla
- Pairing: Ideal with aperitifs, raw fish and shellfish. Serve at 6–8 °C
Description
What kind of wine it is
Ferghettina Franciacorta Brut is an elegant sparkling wine made from Chardonnay and Pinot Noir grapes. Crafted using the Traditional Method, it offers a dry, broad sip with a pleasant creaminess. In the glass, it displays a straw yellow colour enlivened by a fine and persistent perlage. On the nose, aromas of white flowers, peach and jasmine emerge, enriched by delicate hints of hazelnut and vanilla. On the palate, it delivers a fresh, citrusy finish, ideal for pairing with raw fish, shellfish or a refined rice sartù.
Where it comes from
This wine originates in the heart of Franciacorta, in a region between Lake Iseo and the province of Brescia. Here, the vineyards benefit from a microclimate moderated by the presence of the lake, where temperature variations are essential for preserving the aromatic freshness of the grapes. The soil, characterised by a composition of clay and limestone, gives the wine a distinct minerality and a pleasant savouriness. It is precisely this environmental synergy that shapes a vibrant and harmonious flavour profile.
How it is produced
Production begins in August with a rigorous manual harvest to preserve the integrity of the bunches. Gentle pressing allows only the free-run must to be extracted, which ferments separately in steel tanks. In spring, the selection of base wines leads to the creation of the final blend. The second fermentation takes place in the bottle according to the rules of the Traditional Method, followed by a slow ageing on the lees for thirty months. The process concludes with disgorgement and the addition of dosage syrup to achieve the Brut style.
History and Curiosities
Born in Adro in 1991, Ferghettina Franciacorta Brut perfectly embodies the microclimate of Lake Iseo and the richness of its clay-limestone soils. The meticulous manual harvest and the exclusive use of the free-run must ensure superior elegance. Refined according to the Traditional Method for around 30 months on the lees, it reveals a persistent perlage and enveloping aromas of hazelnut and vanilla. This artisanal care has been rewarded with 90 points by James Suckling, who describes a savoury and harmonious glass, perfect for enhancing refined pairings.
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 |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 95% Chardonnay, 5% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Ferghettina |
| Story | History and Curiosities Born in Adro in 1991, Ferghettina Franciacorta Brut perfectly embodies the microclimate of Lake Iseo and the richness of its clay-limestone soils. The meticulous manual harvest and the exclusive use of the free-run must ensure superior elegance. Refined according to the Traditional Method for around 30 months on the lees, it reveals a persistent perlage and enveloping aromas of hazelnut and vanilla. This artisanal care has been rewarded with 90 points by James Suckling, who describes a savoury and harmonious glass, perfect for enhancing refined pairings. |
| Origin | Franciacorta (between Lake Iseo and the province of Brescia), Lombardy, Italy |
| Climate | Microclimate influenced by Lake Iseo with a mitigating effect and temperature variations between day and night |
| Soil composition | Mixed composition of clay and limestone |
| Harvest | From mid-August |
| Fermentation temperature | 16–18 °C |
| Fermentation | Until spring |
| Production technique | Metodo classico (seconda fermentazione in bottiglia) |
| Wine making | Manual harvesting in crates from mid-August; gentle pressing with separation of the free-run must (used for this wine) from the second pressing must; traditional alcoholic fermentation at controlled temperature in stainless steel (around 16–18°C) with batches vinified separately until spring and subsequent blending of the cuvée; traditional method with second fermentation in the bottle; ageing on the lees for about 30 months, then disgorgement and sugar dosage to achieve the Brut style. |
| Aging | Refermentation in the bottle using the traditional method; maturation on the lees for about 30 months (at least 24 months) before disgorgement, followed by a further period of rest in the bottle after disgorgement. |
| Allergens | Contains sulphites |