Franciacorta is Italy’s most prestigious sparkling wine, produced in a small area of Lombardy and made by the same traditional method as Champagne. Named after the district that produces it, this DOCG-classified fizz remains relatively unknown on British shores — but that is beginning to change.
The Region
Franciacorta lies south-east of Lake Iseo in the province of Brescia, about an hour’s drive east of Milan. The landscape is gentle and pastoral: a mosaic of vineyards, morainic hills, and small family estates clustered around the lake. The glacial soils left behind by the retreating Iseo glacier — rich in minerals, stones, and varying clay content — provide excellent drainage and the kind of stressed growing conditions that produce characterful, complex grapes.
The lake acts as a thermal buffer, keeping winters mild and preventing summers from becoming too hot. That balance is crucial for preserving the natural acidity that good sparkling wine demands.
How It’s Made
Franciacorta is produced using the metodo classico — the traditional method in which secondary fermentation takes place inside the bottle rather than in large pressurised tanks. This is what separates it from Prosecco and is the same process that gives Champagne its fine, persistent bubbles and complex flavour.
After the initial fermentation, the wine is bottled with a small addition of sugar and yeast. The yeast consume the sugar, producing carbon dioxide (trapped in the bottle, creating the bubbles) and then dying to form lees — spent yeast cells on which the wine rests and matures. This extended lees ageing gives Franciacorta its characteristic autolytic character: brioche, toasted almonds, cream.
By law, non-vintage Franciacorta must spend a minimum of 18 months on the lees — three months longer than the minimum required for non-vintage Champagne.
The Grapes
The main varieties are:
- Chardonnay — the backbone of most cuvées; adds freshness, structure, and longevity
- Pinot Nero (Pinot Noir) — adds body, red fruit, and texture, especially in Rosé
- Pinot Bianco — contributes roundness, particularly in Satèn
- Erbamat — a rare indigenous Lombard variety permitted since 2017 to help maintain acidity in warmer vintages
The Styles
Franciacorta (Non Vintage) — The standard style. Minimum 18 months on lees. Most common in Brut, Extra Brut, and Pas Dosé (zero dosage) versions.
Satèn — Made only from white grapes (Chardonnay and/or Pinot Bianco). Bottled at a lower pressure, resulting in a softer, creamier mousse. The name comes from the Italian for satin.
Rosé — Must contain at least 35% Pinot Nero. Minimum 24 months on lees. Deeper colour and more texture than the Brut.
Millesimato (Vintage) — From a single declared year. Minimum 30 months on lees. Greater complexity and aging potential than the NV.
Riserva — The pinnacle. Minimum 60 months on lees. Rare, profound, and frequently compared to prestige Champagne cuvées.
A Brief History
The modern story begins in 1961, when Franco Ziliani — working with estate owner Guido Berlucchi — produced the first bottles using the traditional method in the area. The DOCG designation (Italy’s highest quality classification for wine) was awarded in 1995 and extended to cover all styles in 2003.
Today, around 120 producers make Franciacorta across the 3,000-hectare DOCG zone, producing approximately 14 million bottles per year.
Finding It in the UK
Franciacorta remains a specialist’s choice in the UK, but availability is improving. Look for it at Berry Bros & Rudd, Lea & Sandeman, Jeroboams, Harrods, and independent wine merchants in major cities. Expect to pay £22–35 for entry-level non-vintage and £45–90+ for vintage expressions and prestige cuvées.