Franciacorta, Franciacorta Satèn and Franciacorta Rosé can acquire more personality, complexity and sophistication with longer maturation and ageing periods, as is the case for Franciacorta Millesimato and Franciacorta Riserva.
Dosages The different types of Franciacorta are characterised by the different doses of liquor added after disgorgement, which gives them their own original and distinctive personalities:
- Pas dosé (‘Non-dosed’, with sugar up to 3 g/l from the natural residue in the wine) - the driest in the Franciacorta range;
- Extra Brut (sugar up to 6 g/l) - very dry;
- Brut (sugar less than 12 g/l) - dry but a little softer than Extra Brut, it’s certainly the most versatile type of Franciacorta;
- Extra Dry (sugar 12-17 g/l) - soft, with a slightly higher dosage than the classic Brut, making it a suitable pairing for a wide variety of foods;
- Sec or Dry (sugar 17-32 g/l) - less dry and slightly sweet;
- Demi-Sec (sugar 33-50 g/l) – has a sweetish flavor due to the relatively high dose of sugar, meaning it goes well with desserts.
* This sixth amendment of the production rulebook brings Franciacorta close to an important milestone and opens new and fascinating perspective; the time has finally arrived to add a new varietal to the ampelographic base. Its name is Erbamat, an ancient variety of white grapes originally from the province of Brescia. Erbamat is characterized by late ripening and a distinct acidity.
At present, Erbamat is allowed into the base of permitted varietals of Franciacorta in the maximum proportion of 10%, for all types except Satèn, in order to be able to test its potential gradually and evaluate the advisability of incrementing the amount in the future.