Straw yellow varying in intensity to golden yellow. A fine and long-lasting perlage.
Freshly baked bread and yeast together with delicate citrus notes (mandarin, lime, grapefruit), white fleshed fruit (peaches, apples and pears) and dried fruit and nuts (almonds, hazelnuts and dried figs).
Well-balanced acidity, making for zesty, tangy flavours. Floral and fruity notes, yeast and freshly baked bread and delicate citrus nuances.
Pairing by type of flavour
The various types of Franciacorta, whose characteristics depend on the quantities of liqueur d’expédition added during disgorging, go with a wide range of dishes.
- Lake Iseo cutlets with perch
- Pike and fresh wild fennel salad
- Pork cheek in a green sauce
- Beef in oil*
*goes especially well with Franciacorta Pas Dosé Millesimato or Riserva.
- Stuffed eel, Clusone style*
- Coregone with polenta*
- Tagliatelle with a lakefish ragout
- Couscous with vegetables
*goes especially well with Franciacorta Extra Brut Millesimato or Riserva.
Pas Dosé and Extra Brut
- Raw or fried fish
- Lake fish
- White meats but also red meats such as beef cheek or beef in oil
- Cheeses, including mature cheeses
- Cold cuts
- Fresh, fatty and medium mature cheeses
- Fish based pasta and rice dishes
- Polenta with Bagòss (a cheese local to Bagolino)*
- Ravioli filled with tench
- Lasagnetta with a white ragout
*especially well-suited to Franciacorta Brut Millesimato or Riserva.
- Spaghetti with a clam sauce
- Fried fish
- Lasagnetta with a parmesan fondue
- Cured ham, fontina cheese and courgette rolls
Sec o Dry
- Rose cake
- Robiolina cheese with walnuts
- Pennette pasta with aubergine and salted ricotta cream
- Spinach and taleggio flan
Extra Dry e Sec/Dry
- Fish crudités
- Medium-mature cheeses
- Biscuits with dried fruit and nuts
- At the end of a meal with fresh, soft cheeses
- Leaven cakes and biscuits
- Fruit tarts
- Bossolà (traditional Brescia province Christmas cake)
- Dried fruit and nut flan
- Mildly spicy cheeses