15 thoughts on “Franciacorta”

  1. Hello Tom,

    I am an MBA student living in Rome, interested in getting involved in the business side of Italian wines. I am looking to improve my knowledge of Italian wine and was hoping you could let me know a few solid resources to start with. Thanks for your help and keep the posts coming, they are highly informative and I have enjoyed them.


  2. Tom,
    Enjoyed this writing and also the seminar about these wines.
    I remember the one winemaker, maybe the same, who said he makes Franciacorta and then revealed that he had a French Champenois as a consultant.
    I think some of this protest, if you will, is the semi-wild fury which the Champenois have dispensed around the globe about people using their place name for wines. So the Franciacortans are publicly required to say they aren’t making Champagne for the record.

    1. Bob:

      Thanks for the kind words. It was indeed the same person who made that comment at the seminar.

      Your point about the Champenois doing all they can to protect their name is an excellent one; that may indeed have something to do with it. I also wonder if there isn’t some local pride here as the producers of Franciacorta may be saying, “we’re proud of our product and what we’ve accomplished so far.” So perhaps the thinking is that the name Franciacorta can stand on its own. In other words, why compare it to Champagne in the first place?

    1. No one yet. Le Marchesine and four other producers appeared at a seminar in Chicago I moderated to present their products. They are all starting their business journeys in America!

  3. Tom,

    I actually stumbled onto your blog whilst reading an article published by Franco Ziliani on his blog “Le Mille Bolle”, which I follow. I have recently become devoted to Franciacorta and visited a few cantinas in September with my wife (Ca’del Bosco and Lantieri de Parataco). It is great to know that Franciacorta is becoming known in the States as it certainly the top sparkling Italian wine, although I must add that I am not that well-versed with all Italian sparkling wines (my colleague is a big fan Almerita and I have, as of yet, not tasted any). You are certainly right that Franciacorta, i only 50 years of existence, is arriving at the level of Champagne, if not already at the same level.

    Who were the other four Cantinas present at the seminar in Chicago??

  4. I agree with Marius Tom – your blog is wonderfully educational. Since your feature on Soave, I’ve tried the entry level Gini at $13.99 and a Suavia entry level also at $13.99 and repped here on the east coast by Vias. Both are outstanding Soaves in the lower end price range. The Amarone article above is very interesting, especially the info on current drying techniques. Keep up the great work. Cheers.

  5. Tom. It’ say long time since this blog was first posted. If you see this comment can you give advice as to which houses of Franciacorta are the best for visits and tasting? I am planning a trip soon and will be in the area…intentionally. My husband and I are big fans of Franciacorta.

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