Wines

GRAPE VARIETY

Merlot 50% – Cabernet Sauvignon 50%.

PRODUCTION AREA

Moraine hills of Franciacorta.

VINEYARD CULTIVATION

Vineyards pruned using the Guyot method, predominantly facing east and southeast.

YIELD PER HECTARE

120 quintals.

VINIFICATION

Controlled fermentation in steel tanks between 25/28 °C, followed by malolactic fermentation. Frequent punching down and pumping over in the initial stages. A small percentage is then aged in French oak barriques.

ORGANOLEPTIC CHARACTERISTICS

Ruby red with violet reflections, fruity with notes of plum and cherry, pleasantly spicy, dry, harmonious and suitable for ageing.

RECOMMENDED PAIRINGS

Pairs well with roasts or stewed meats, as well as cheeses that are not too spicy and moderately aged.

Grapes: The percentages are approximately: Merlot 30%, Cabernet Franc 25%, Cabernet Sauvignon 20%, Carmenère 15%, Barbera 10%
Vineyards: Vigna Santella del Gröm
Production cycle: cold maceration for about 4 days followed by fermentation at controlled temperature in large open steel vats. This is followed by ageing for at least 18 months in oak barrels before bottling and subsequent ageing for at least another year.
Colour: deep ruby red, clear, consistent.
Aroma: intense, of extreme finesse and harmony, with hints of wood and ripe fruit.
Flavour: continuous, with character, broad and silky with a gentle contribution from the Cabernet; on the palate it shows finesse and gustatory continuity, noticeable acidity but well combined with softness.
Alcohol content: 13% vol.
Bottle storage: in a dry and cool environment, preferably lying down.
Ageing: depending on the vintage, up to more than 10 years from the harvest.
Service: at room temperature, around 18°C, in large, rounded glasses filled only halfway to ensure the best development of flavour and aromas. Uncork the bottle at least an hour before serving.
Gastronomy: pairs excellently with red meats, stews, feathered and furred game, cured meats, aged cheeses.

PRODUCT OF ITALY – CONTAINS SULPHITES

Characteristics
Winery Ferghettina
Designation Curtefranca Rosso DOC
Vintage 2022
Grape Variety 50% Cabernet Sauvignon, 30% Merlot, 10% Nebbiolo, 10% Barbera
Alcohol Content 13.50%
Cl 75cl
Sulphites Contains Sulphites
ICQRF Code BS/4816
Winery Location Azienda Agricola Ferghettina - Adro (BS) - Via Saline, 11
Pairing Cured meats and cold cuts, Roast meat, White meats, Grilled chicken, Grilled meat, Medium-aged cheeses, Amatriciana pasta, Braised red meat

Franciacorta Brut DOCG Ferghettina: a truly Italian experience
The Franciacorta Brut DOCG by Ferghettina is an Italian excellence, produced with Chardonnay and Pinot Noir grapes. This Franciacorta, aged for 36 months on the lees, stands out for its elegance and its fine and persistent perlage.

Grape variety: 95% Chardonnay, 5% Pinot Noir.

Aging: 36 months on the lees.

Tasting notes: Bright straw yellow colour and a fine, continuous perlage. On the nose, it expresses aromas of white-fleshed fruit, white flowers, and bread crust. On the palate, it is fresh, gentle, and savoury, with a pleasant persistence.

Pairings: Perfect as an aperitif, it pairs well with fish dishes, white meats, cured meats, and cheeses.

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? Main awards and recognitions

2 Glasses in the Gambero Rosso guide (2017 vintage)

4 Grapes in the AIS guide (2017)

4 Bibenda, as mentioned by Etilika

87/100 in the Veronelli guide

Score of 90/100 by sommeliers in 2025

? International recognitions

Bronze at the Decanter World Wine Awards (2015) for the 2014 vintage

Silver and Gold at the International Wine Challenge (2014 edition, 2012 vintage)

Bronze at Wines From Spain & Silver at the Sommelier Wine Awards 2014 (2013 vintage)

Bronze at the Decanter World Wine Awards 2015 (2014 vintage)

Grapes: 100% Chardonnay vinified in oak barrels.
Vineyards: Franciacorta (BS) in the municipalities of Capriolo and Iseo.
Production cycle: after fermentation in oak barrels, bottling takes place in spring, initiating a slow refermentation in the bottle according to the traditional Franciacorta method. The bottles remain stacked for at least 40 months (a total of 48 months from the harvest), ensuring the unmistakable bouquet due to the contact and autolysis of the yeasts. After disgorgement, with the addition of a very dry dosage syrup (4 g/litre), the Franciacorta undergoes further ageing in the cellar for a few months.
Colour: straw yellow, clear and bright.
Aroma: on the nose, it presents a significant presence of mature, dense and rich fruity notes, complemented by spicy aromas and yeasts reminiscent of biscuit and almond notes.
Taste: of great elegance, it reproduces on the palate the same olfactory sensations supported by body and structure, enlivened by a slight acidity.
Alcohol content: 12.5% vol.
Bottle storage: laid down, in the dark, in a dry and cool environment.
Serving: serve at 10°C, preferably in a bucket with water and ice.
Gastronomy: accompanies the entire meal, from aperitif to cheese; ideal with fish and white meats.
Curiosity: the Satèn type reserved only for Franciacorta is named after silk, once produced here, and like silk, it is “soft” (round) and “with fabric” (consistent or full-bodied), the two adjectives describe all the magic of Franciacorta Satèn Brut.

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🏅 National awards (Italian Sommelier Association, AIS)

Five Bunches for six consecutive years (2001–2006), considered the highest AIS recognition for expression of the territory.

Best Italian wine quality-price in 2003, also by AIS.

Best wine of Lombardy in 2007, awarded by AIS Lombardy.

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🍷 Awards from other guides and competitions

Three Glasses from Gambero Rosso

Gold at the Sélections Mondiales des Vins (Canada) competition for the 2016 vintage.

Bronze at the Decanter World Wine Awards for the 2011 vintage.

BOTTLE REFERMENTATION

Known since 600 BC, it saw its greatest development in areas populated by the Celts, and even today the largest producers and consumers are England, Ireland, and the northwest of France, including Normandy and Brittany. However, Spain and Italy, along with Switzerland, Austria, and Germany, also boast cider production traditions.
The apple varieties used for cider production are not the classic table varieties but resemble wild apples: less sweet, rich in tannins, and with good acidity.
Our apples are four varieties of Norman origin: Douce Moën, Marie Menard, Perit Jaune, and St. Martin. They are grown in Brisighella in Romagna at an altitude of 400 m above sea level.
Strictly hand-picked, after about a week the apples are washed and crushed, and the resulting pulp is pressed in an old press.
The juice obtained is cooled, clarified by decantation, and then fermented at a controlled temperature in a steel tank. This results in a cider with an alcohol content of about 8% vol.
After several months in the cellar, the cider is bottled with the addition of yeast (Saccharomyces cerevisiae) and sugar for a second natural fermentation in the bottle, which also ensures the formation of bubbles, 9-12 months of maturation on the lees, and with disgorging, the yeast is removed and dosage syrup is added (Dry, about 30 g/litre).

Colour: straw yellow with a fine and elegant perlage.
Bouquet: elegant, fresh, and fruity.
Taste: reminiscent of the aroma of apples, pleasantly balanced with an acidic note that mitigates the residual sugar, aromatic, fruity, fine, and persistent like its delicate perlage.
Serving temperature: 8-10 °C.
Pairings: to be drunk young as an aperitif, in summer it can be served with ice, also mixed in various cocktails like Spritz and Kir. At lunch, it accompanies eggs, pizzas, seafood, and fatty meats, and it also pairs well with leavened desserts.

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