Conditions and Regulations
Grapes for Franciacorta are grown in strictly delimited vineyards in the communes, Adro, Capriolo, Cazzago San Martino, Cellatica, Coccaglio, Cologne, Corte Franca, Erbusco, Gussago, Iseo, Monticelli Brusati, Ome, Paderno Franciacorta, Paratico, Passirano, Provaglio d'Iseo, Rodengo Saiano, Rovato and Brescia, with soil conditions described as mineral-rich, granular-sized, calcareous gravel and sandy morainal soils that cover a limestone bedrock.
The DOCG declared vineyards extend 2,200 hectares (5,400 acres) and the distribution of permitted grape varieties are 85% Chardonnay, 10% Pinot nero and 5% Pinot bianco.
Nonvintage Franciacorta (NV) may not be released until at least 25 months after harvest, of which 18 months must be in contact with the yeast in the bottle (compared to 15 months in the case of Champagne). Franciacorta Vintage or Millesimato may not be sold until at least 37 months after harvest, of which 30 months must be in contact with the yeast (similar to Champagne). A Franciacorta rosé must contain at least 15% Pinot nero, and may be made by blending red wine. Franciacorta Satèn must be a Blanc de blancs with only the use of Chardonnay and/or Pinot bianco permitted, with only 4.5 atmospheres of pressure instead of 6.
The designations for dosage are exactly as those of Champagne: Pas dosé, or Dosage zéro, Pas opéré, or nature: maximum 2 g/l of residual sugar; Extra brut: 6 g/l; Brut: 15 g/l; Extra dry: 12–20 g/l; Sec: 17–35 g/l; Demi-sec: 33–50 g/l.
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