Franciacorta Cuvèe Brut DOCG LANTIERI DE PARATICO
| Sommelier score | 90/100 | 2026 |
| Winery | LANTIERI DE PARATICO |
| Denomination | Franciacorta Docg |
| Grapes | 80% Chardonnay, 10% Pinot Bianco, 10% Pinot Nero |
| Alcohol content | 12,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | BS 3489 |
| Winery headquarter | Lantieri de Paratico - Capriolo (BS) - Via Videtti, 3 |
| Bottle size | Standard bottle |
| Combination | Mixed fried fish, Aperitif, Grilled Fish, Spaghetti with clams, Pasta with seafood, Sea bass, Sushi-sashimi, Tartare-fish carpaccio |
| Region | Lombardy (Italy) |
| Style | Light and fresh |
| Wine list | Franciacorta |
From the vinification in purity of Chardonnay grapes to 80% to which is added Pinot Blanc for 10% and Pinot Noir for the remaining 10%. The origin of the grapes falls within the business areas. The Chardonnay vines have an average age of 15 years, Pinot Blanc vines aged 20 years, Pinot Noir vines aged 14 years. After the harvest, the vinification begins which involves the soft pressing of the grapes, fermentation in steel vats and in small oak barrels at a controlled temperature. After fermentation, the wine is kept in contact with yeasts through a bâtonnage operation. Subsequently, Franciacorta is prepared for the tirage with which it begins the refermentation in bottle and aging on lees on average for 24 months. After vinification, the sparkling wine is put to rest for a period of at least 42 months in the bottle in contact with the lees.
Characteristics of this Lombard wine
The appearance of the wine is straw-yellow with golden reflections and fine perlage. The scent has fragrant notes of grilled bread, yeast and minerals. The taste is firm and well articulated, savory and deep, and soft nuances of toasted and mineral.
Recommended pairings tasting Franciacorta Brut
A versatile sparkling wine that goes very well with first courses such as cold cuts, fish or chicken, guinea fowl, veal and rabbit meat cooked on the grill or roast, stewed or in sauce, and also soft cheeses. The optimal serving temperature is 8 ºC.
