Ferghettina Franciacorta Brut DOCG NV

Description

Ferghettina Franciacorta Brut DOCG is a non vintage Italian sparkling wine produced in the Province of Brescia (Lombardy) by one of the leading producers of Franciacorta. The Franciacorta DOC (created in 1967) was elevated to DOCG status in 1995. The wine here are made using the traditional method and it is considered by many to be the region where Italy’s finest sparkling wines are produced.

Azienda Agricola Ferghettina was founded in 1991 by Roberto Gatti who run the business with his wife Andreina and their children Laura and Matteo. Starting with just 3 to 4 hectares of vineyard and a small production of Franciacorta Brut, Ferghettina has now grown to become one of the finest Franciacorta wineries. Ferghettina  is situated in the southern half of Lombardy on the edge of the town of Adro, just south of Lake Iseo. The majority of plantings are Chardonnay (approx. 70%) along with Pinot Noir (and just 4ha of Pinot Blanc for their still wines). They now have 200ha of vineyard across 11 different villages, mostly at 250-300m altitude. Each vineyard confers a unique character on the resulting base wine, giving Roberto a broad spectrum of styles to blend for each cuvée. It is this skilful blending, meticulous attention to detail and long bottle maturation that give Ferghettina’s wines great finesse and individuality. The Gatti family converted its estate to organic farming, becoming fully certified by Valoritalia in 2017.

Ferghettina Franciacorta Brut DOCG is an assemblage of grapes from 55 different vineyards located in 11 municipalities of Franciacorta. The wine is a blend of 95% Chardonnay and 5% Pinot Nero (Pinot Noir). Whole grapes are pressed with a pneumatic press, gently extracting the juice. During vinification, the must is separated into two fractions: free-run must, the best quality juice used for the production of Franciacorta; and second-press juice, which is not destined for bottling. Alcoholic fermentation is carried out in stainless steel tanks at an average temperature of 16-18 °C with selected yeasts. Tirage is done in spring time of the following year, the wine spends 24 month ageing on the lees. Dosage is 5 g/L.