Lo Sparviere
Franciacorta Extra Brut
| Denomination | DOCG Franciacorta Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Ageing "sur lie" for 36 months (maturation on the lees in the bottle) until the time of blending; the tirage cuvée includes 10% wine fermented in 2–4 year old barriques. |
- Style: Franciacorta DOCG Extra Brut, Classic Method with great structure
- Grapes: 100% Chardonnay from Monticelli Brusati and Provaglio d’Iseo, south-facing
- Vinification: hand-picked, gentle pressing, fermentation in steel and oak
- Ageing: 36 months on the lees for a fine and persistent perlage
- Tasting profile: notes of bread crust, hazelnut and candied citron, dry finish, 12.5% vol
Description
What kind of wine it is
Franciacorta Extra Brut produced by Lo Sparviere is a sparkling wine made from Chardonnay grapes. Crafted using the Traditional Method, it stands out for its rigorous and structured style, with a fine and persistent perlage. The aromatic profile offers hints of bread crust and hazelnut, enriched by pleasant notes of candied citron. On the palate, it shows an excellent balance between savouriness and freshness, ensuring a dry and satisfying finish.
Where it comes from
This wine originates from the hills south of Lake Iseo, within the Franciacorta region. The grapes come from vineyards located in Monticelli Brusati and Provaglio d’Iseo, both benefiting from optimal southern exposure. The morainic soils, enriched with calcareous-marl components, red clays and silt, give the wine a distinct mineral character. The mild climate of the area ensures consistent ripening of the grapes, a key factor in preserving the natural freshness and precision of flavour.
How it is produced
Manual harvesting allows for careful selection of the grape bunches, which are then gently pressed to extract only the free-run must. The first fermentation takes place at a controlled temperature, mainly in steel tanks and partly in oak barrels. Afterwards, the wine undergoes secondary fermentation following the principles of the Traditional Method. Ageing on the lees for 36 months enhances the complexity of the aromatic profile, before achieving its final balance with the Extra Brut dosage, guaranteeing a dry and structured sip.
History and Curiosities
On the hills south of Lake Iseo, where vines have been cultivated since Roman times, the Gussalli Beretta family produces a wine of rare elegance. The Franciacorta DOCG Extra Brut from Lo Sparviere is made from selected Chardonnay grapes and is expertly aged for 36 months on the lees. This maturation gives it an extremely fine perlage and a rigorous structure. With production limited to just 10,000 bottles a year, this sparkling wine has received 91 points from Robert Parker, standing out for its masterful balance between lively savouriness and delicate notes of candied citron.
Awards
-
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1974
- Oenologist: Francesco Polastri
- Bottles produced: 120.000
- Hectares: 28
Lo Sparviere is housed in an ancient country residence dating back to the sixteenth century, owned by Mrs Monique Poncelet Gussalli Beretta, a resolute woman who was determined to recover the history and charm of this ancient corner of Franciacorta. Read more
| Name | Lo Sparviere Franciacorta Extra Brut |
|---|---|
| Type | White organic extra brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Lo Sparviere |
| Story | History and Curiosities On the hills south of Lake Iseo, where vines have been cultivated since Roman times, the Gussalli Beretta family produces a wine of rare elegance. The Franciacorta DOCG Extra Brut from Lo Sparviere is made from selected Chardonnay grapes and is expertly aged for 36 months on the lees. This maturation gives it an extremely fine perlage and a rigorous structure. With production limited to just 10,000 bottles a year, this sparkling wine has received 91 points from Robert Parker, standing out for its masterful balance between lively savouriness and delicate notes of candied citron. |
| Origin | Monticelli Brusati and Provaglio d’Iseo (Franciacorta, province of Brescia, Lombardy) |
| Climate | Mild |
| Soil composition | Soil of morainic origin, with a good presence of red clay and silt |
| Yield per hectare | 80 q |
| Harvest | Starting from the end of August (usually the third decade of August) |
| Fermentation temperature | 15 6 °C |
| Fermentation | 36 months |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Soft pressing of whole bunches; only 50% of the free-run juice from the first pressing is used. Fermentation at 15–16 °C, mainly in stainless steel and 20% in oak barrels; subsequent refermentation in the bottle (traditional method) and maturation on the lees for 36 months. |
| Aging | Ageing "sur lie" for 36 months (maturation on the lees in the bottle) until the time of blending; the tirage cuvée includes 10% wine fermented in 2–4 year old barriques. |
| Total acidity | 6.0 gr/L |
| PH | 3.18 |
| Residual sugar | 3.0 gr/L |
| Year production | 10000 bottles |
| Allergens | Contains sulphites |