Freccianera
Franciacorta Brut 25 Magnum
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Matured on the lees for about 25 months (at least 25 months on the lees) before being released for sale |
- Style and origin: Classic method white sparkling wine from white grapes, produced in Lombardy
- Grape variety: 100% selected Chardonnay, hand-picked in small crates
- Maturation: At least 25 months of ageing on the lees for greater finesse and complexity
- Aroma and flavour: Notes of white flowers, citrus and bread crust; fresh and savoury taste
- Format and temperature: 1.5 litre bottle in gift box; serve between 6 and 8°C
Description
What kind of wine it is
Fratelli Berlucchi Freccianera Brut 25 is a refined sparkling wine produced using the Traditional Method, able to elegantly express the character of Franciacorta. This Blanc de Blancs is made exclusively from Chardonnay, cultivated to create a clear and harmonious sensory profile. In the glass, it displays a brilliant straw-yellow hue and releases aromas of white flowers, citrus fruits and bread crust. On the palate, it is fragrant and smooth, supported by a savoury texture and a freshness that leads the tasting towards a persistent and satisfying finish.
Where it comes from
The vineyards dedicated to this label are located in the heart of the moraine amphitheatre of Franciacorta, in plots situated between Borgonato di Corte Franca, Torbiato di Adro and Provaglio d’Iseo. The vineyards, at an altitude of around two hundred and twenty metres, benefit from excellent exposure to the south and south-east. The roots sink into a sandy-limestone soil of glacial origin, whose composition gives the wine a marked aromatic precision. The microclimate of Lake Iseo and the cool summer breezes from the Upper Val Camonica ensure the health of the grapes and optimal ripening.
How it is produced
The management of the vineyards follows principles of deep respect for the ecosystem, culminating in a careful manual harvest in which the Chardonnay is meticulously selected. In the winery, the grapes undergo gentle whole-bunch pressing, followed by static cold settling. Fermentation takes place by individual plot in stainless steel tanks at controlled temperature, with a period on fine lees to enrich the structure of the must. In spring, the blend is created and then bottled for secondary fermentation. The wine then undergoes a rigorous ageing on the lees for twenty-five months, an essential step in defining the gustatory complexity that distinguishes it.
History and Curiosities
Born in the heart of the Fratelli Berlucchi farm, this Franciacorta DOCG expresses a youthful and vibrant identity. Its name celebrates the 25 months on the lees, a crucial ageing period of the traditional method that transforms selected Chardonnay grapes into an internationally award-winning excellence. Perfect for enhancing your convivial moments, this prestigious 1.5-litre Magnum bottle encapsulates the authentic vocation of the Brescia region, offering a harmonious, fresh and pleasantly savoury sip.
Awards
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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.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1977
- Oenologist: Cesare Ferrari, Alessandro Santini
- Bottles produced: 380.000
- Hectares: 67
From the love between Francesco and Giustina, Ignazio, the first-born son, and Antonio Berlucchi, the second-born son, were born. On the death of his father Francesco, the eldest son Ignazio inherited the historical palace of the Lana-Berlucchi family, while the second-born Antonio inherited the Casa delle Colonne and a set of agricultural plots particularly suited to the cultivation of vines. Antonio founded the farm in 1927, which he then left to his five children, siblings Francesco, Gabriella, Marcello, Roberto and Pia Donata Berlucchi.
In 1977, the siblings began to produce Franciacorta, initiating the historic and current collaboration with oenologist Cesare Ferrari; on the occasion of the 30th anniversary of production, the Freccianera millesimati line was born: Millesimo 2007, a limited series of 3,000 bottles destined to be released on the market after 6 years of ageing on the lees.
The arrow shot from the medieval past that the family's palaces and vineyards recount, arrives today, with the unchanged black colour, from the first label of 1977. Read more
| Name | Freccianera Franciacorta Blanc de Blancs Brut 25 Magnum |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Freccianera |
| Story | History and Curiosities Born in the heart of the Fratelli Berlucchi farm, this Franciacorta DOCG expresses a youthful and vibrant identity. Its name celebrates the 25 months on the lees, a crucial ageing period of the traditional method that transforms selected Chardonnay grapes into an internationally award-winning excellence. Perfect for enhancing your convivial moments, this prestigious 1.5-litre Magnum bottle encapsulates the authentic vocation of the Brescia region, offering a harmonious, fresh and pleasantly savoury sip. |
| Origin | Borgonato di Corte Franca (Brescia); Torbiato di Adro; Provaglio di Iseo |
| Climate | Subalpine/Mediterranean influenced by proximity to Lake Iseo; winter thermal regulation by the lake and summer breezes from the Upper Val Camonica |
| Soil composition | Sandy-calcareous soil of morainic origin |
| Yield per hectare | 90 quintals per hectare |
| Harvest | Second half of August |
| Production technique | Traditional method |
| Wine making | The grapes, hand-picked slightly early and placed in small crates, are gently pressed as whole bunches using pneumatic presses in a continuous single fraction; this is followed by static cold settling. Alcoholic fermentation takes place in stainless steel vats at controlled temperature (vinification by plot in individual tanks), with time spent on fine lees and frequent pump-overs; then maturation in steel until the cuvée is blended and the prise de mousse (tirage) occurs in spring, with maturation on the lees for about 25 months before release. |
| Aging | Matured on the lees for about 25 months (at least 25 months on the lees) before being released for sale |
| Residual sugar | 6.5 gr/L |
| Allergens | Contains sulphites |