Chardonnay and/or Pinot Nero with Pinot Bianco allowed up to a maximum of 50% and Erbamat up to 10%.*

* The sixth amendment to the production regulations added a new variety to the blend. This is Erbamat, a historic white variety native to Brescia province and long forgotten but mentioned in the area as long ago as the 16th century.
Erbamat is a late ripening variety, which reaches full ripening more than a month after Chardonnay and the Pinots, with high acidity. It contributes a zesty note to base wines without revolutionising the bouquet Franciacorta is famous for, thanks to an overall aromatic neutrality. Erbamat can be used to a maximum of 10% to start with, for all types with the exception of Satèn, to allow its potential to be tested in a gradual way and assess whether it should be increased in the future.

Second fermentation in the bottle for a minimum of 18 months and time on the lees. Bottle pressure ranging from 5 to 6 atmospheres.

Straw yellow with golden highlights, a fine, long-lasting perlage, a bouquet characteristic of bottle fermentation, freshly baked bread and yeast aromas enriched with delicate citrus and dried fruit and nut notes such as almonds, hazelnuts and dried figs. Savoury, zesty, fine and aromatic.

Pas Dosé, Extra Brut, Brut, Extra Dry, Sec or Dry, Demi-Sec.


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.

Pas Dosé

  • 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.

Extra Brut

  • 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.

Extra Dry

  • 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

  • Crustaceans
  • 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)
  • Sbrisolona
  • Dried fruit and nut flan
  • Mildly spicy cheeses


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