Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Chardonnay, Pinot Nero, Pinot Bianco - 12,5%

Combine the still base wines in a sanitized mixing vessel: 450 ml Chardonnay, 350 ml Pinot Nero (treated as a blanc de noir or very lightly macerated and pressed), and 150 ml Pinot Bianco. Stir gently to homogenize. Cool the blended wine to 12–14°C before bottling to slow yeast rehydration and promote controlled secondary fermentation.

Blend

Taste and adjust acidity or sulfur only if necessary: typical Franciacorta style aims for balanced acidity and clean expression; keep total SO2 low but protective (follow standard enology practice).

Dissolve 24 g of cane sugar in a small portion of the blended wine (approximately 20–30 ml) warmed gently to help dissolution. Cool to room temperature. Rehydrate 0.25 tsp active dried champagne yeast per bottle according to manufacturer instructions and add yeast nutrient (0.2 tsp) to the dissolved sugar mixture. Combine the rehydrated yeast with the sugar solution to create the liqueur de tirage.

Prepare liqueur de tirage

Measure 60–65 ml of the blended base wine into the sanitized 750 ml sparkling wine bottle, leaving headspace for filling with tirage (this recipe assumes a full-bottle method; if using bulk secondary fermentation in tank, scale accordingly). Add the prepared liqueur de tirage (sugar + yeast) to the bottle and fill the bottle to the appropriate level with the blended wine so there are approximately 35–45 mm of headspace. Seal the bottle with a crown cap or specially designed sparkling stopper suitable for pressure.

Invert or roll each sealed bottle briefly to ensure the tirage is evenly distributed. Label with date of tirage. Place bottles horizontally in a cool, dark cellar at 12–16°C to initiate secondary fermentation.

Secondary fermentation will begin within 1–10 days; temperature 12–16°C will yield steady fermentation. Monitor a few sample bottles for pressure development if possible. Allow fermentation and initial autolysis to proceed for at least 18 months at cellar temperature for Franciacorta-style development; many Franciacorta Brut wines are aged 18–30 months on lees. During this period keep bottles horizontal and undisturbed.

If using manual riddling, after the chosen aging period (e.g., 18 months) rack bottles to riddling racks and begin progressive riddling (remuage): gradually move bottles to an increasingly vertical, neck-down position over 4–6 weeks to collect lees in the neck. If using a gyropalette, follow manufacturer settings to concentrate lees in the neck.

Once lees are consolidated in the neck, place bottles neck-first into a -20 to -25°C freezer for 10–20 minutes until the small frozen plug forms in the neck. Remove bottle from freezer, quickly pop the crown cap or stopper: internal pressure will eject the frozen lees plug. Minimize wine loss and work swiftly to avoid excess pressure loss.

Freezing and disgorging

Prepare a small dosing solution of 6 g/L sugar equivalent to a Brut level. For a single 750 ml bottle, that equates to approximately 4–5 ml of a 50 g/L sugar solution (or adjust using concentrated wine-based syrup). Dissolve desired sugar amount in a few milliliters of neutral wine (or old base wine) and optionally add a small measure of quality brandy if a sweeter, rounder finish is desired (traditional Franciacorta uses wine-only dosing). Ensure the dosage is chilled and sterile-filtered if possible.

Prepare dosage (liqueur d'expédition) for Brut

Quickly add the prepared dosage (approximately 4 ml) to the bottle to top up lost volume and achieve the desired sweetness. Immediately cork with a muselet-fitted cork (traditional) or appropriate sparkling wine closure and wire cage. Wipe and label the bottle with disgorging date.

Rest the bottle upright for 24–48 hours to settle, then store horizontally or upright as desired. Allow the wine to integrate the dosage for at least 2–4 weeks before release, though many producers wait longer for optimal harmony.

Chill the bottle to 6–8°C before serving. Serve Franciacorta Brut in a tulip or flute to concentrate aromas. Typical alcohol by volume is approximately 12.5%; enjoy with light appetizers, seafood, or creamy cheeses.

Store unopened bottles in a cool (10–15°C), dark, and humid cellar horizontally. Once opened, recork with a sparkling wine stopper and refrigerate; consume within 1–3 days for best effervescence.

Chardonnay base wine (still)

Pinot Nero (Pinot Noir) base wine (still, vinified white or lightly macerated)

Pinot Bianco base wine (still)

Cane sugar (saccharose) for tirage

Sealed active dried champagne yeast (quantity equivalent)

Yeast nutrient (diammonium phosphate or blend)

Bent or clean fillable 750 ml sparkling wine bottle (for tirage)

Plastic or stainless steel stopper/crown cap for tirage

Liqueur d'expédition (dosage) — sugar dissolved in old wine or neutral wine (for Brut ~6 g/L)

Neutral wine or brandy for dissolving dosage sugar (if needed)

Sanitizer (sulfite solution or food-grade sanitizer)

Riddling rack or gyropalette access

Freezer or cold room (-20 to -25°C capability for disgorging)

Franciacorta Brut "Nitens"

Make Franciacorta Brut "Nitens" Recipe in just 438h . Chardonnay, Pinot Nero, Pinot Bianco - 12,5%

Franciacorta Brut "Nitens"

Descriptors

Tasting Notes

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