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Although located in the same territory as Franciacorta DOCG, this appellation produces red and white still wines.
With the creation of the DOCG Franciacorta, the former DOC was renamed Terre di Franciacorta for the still wines and then in 2008, Curtefranca. The renaming was a legal requirement to avoid confusion between the DOC still wines and the DOCG sparkling wines.
These are made in two types: a Burgundy-style Bianco based either on Chardonnay or Pinot bianco or a blend of both, and a Bordeaux-style Rosso based on either Cabernet Franc or Cabernet Sauvignon or both, and Merlot, with smaller amounts of Nebbiolo and Barbera. Pinot noir is permitted only in the DOCG sparkling wines, with no option of a Burgundian-style still red wine under the DOC rules.
The production area is the same as that of Franciacorta DOCG, therefore the hills north of Brescia, a morainic amphitheater bordered by the shore of Lake Iseo, by the Oglio and Mella rivers and by the territory located in the municipality of Rovato.
The soil is mainly of glacial origin and in the subsoil there are morainic stones that hold the heat to release it in the evening and gravel that allows you to always have a well-drained soil, factors that are very positive for the vine.
Terre di Franciacorta Bianco is produced from Chardonnay, Pinot Bianco and Pinot Nero grapes. The minimum alcoholic strength by volume must be 11%. The toponym of “vineyard” identifies a superior product with an alcoholic strength by volume of at least 12% and which must have matured for at least 12 months.
Terre di Franciacorta Rosso is produced with Cabernet Sauvignon and Cabernet Franc grapes (at least 25%), Merlot (minimum 10%), Barbera (minimum 10%) and Nebbiolo (minimum 10%). The minimum alcoholic strength by volume must be 11%. The toponym of “vineyard” identifies a superior product with an alcoholic strength by volume of at least 12% and which must be aged for at least 24 months in wood.
Terre di Franciacorta Bianco: The color is straw yellow with greenish reflections. Bouquet of flowers and fruit, particularly suitable as an appetizer, with delicate dishes and freshwater fish.
Terre di Franciacorta Rosso: Characteristic is the intense ruby red color if young with violet reflections. Fruity aroma of red fruits and herbaceous. With aging it acquires spicy aromas. It goes well with meat dishes and with sauces or game.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
