Angelo Peretti
You are a bad driver, in the sense that certainly do not like the car to madness, but when there is too much traffic going regularly live. Sometimes I have to cross when safe on the Milan-Brescia Venezia: all the chaos of cars and trucks give me discomfort. And maybe more I attorney anarchy roadway that is just off the highway, on highways and freeways leading into the city of Brescia and in the suburbs, between rows and rows of warehouses, and going crazy with people who seem not to able to do is push on the accelerator even where you should not run (could). So here
I'm headed there with a little 'anxiety in Franciacorta, in a late morning month of November that it was raining cats and dogs, having had to first pass the infernal triptych Brescia east-central-west and then zigzagging between the metal snake of cars and trucks outside the Rovato. The
however, is that I waited for my first real immersion in the reality bubble Franciacorta (other previous visits had been touched and leaks), so the trip was worth it. This time m'avevano organized a visit to those of Sata, agronomists assault agency (in particular rintrazio Marco Tonni proposed to me the day Franciacorta), with the balance of the earth and believe the vineyard. So be careful not to harbor Falsely soils, which means, for example, no chemistry, and healthy manure, however, between the rows. And then Mark was waiting for me Zizioli, young winemaker with strong personalities, he also consultant in Franciacorta, Sata in close harmony with the group.
I'll tell you now that, despite the traffic approaching - then there a few steps from Lake Iseo things have changed for the better, and quite a bit - and I am caught grand'inzuppata, the piece of Franciacorta I met I liked it, and quite a bit '. And indeed remains the vineyards and the rain that continued to roar formed together, something beautiful. Or maybe it's that to me, lakeside, those gray skies, I am sad that air family, and also the usual m'è moraine hill planted with vines, and then I reflected in this land a stone's throw from the lake, while a little boy. And I found some fascinating glimpses as to the bogs, the vineyard of the Grove (I think I will call it that, is not it?) Family Bosio. And spick (you can tell?) I found the hill in Provaglio was planted in the vineyard by Chiara Ziliani. And then all is beautiful and close and dense vineyards. Following the example of Champagne. And the work of agronomic advice you see it, touch it with his hand.
And then you do everything in Franciacorta with entrepreneurship sum, and therefore it is said that good wine is made mainly in the vineyard, well, 'here we take the agronomist to prepare the vineyard, which makes the result so good fruit on which then - only then - will have to engage the winemaker. And so it ends up that even the little ones, maybe not the agronomic advice if they can still afford it, imitate others, and thus is well-run around the vineyard - or almost - Franciacorta.
And this does not mean standardization. That the terroir affects, and how, if not approval points. So here is that the bubbles of Franciacorta seem to follow two different paths: one focusing on green and flowery, and those that highlight the Fruttino and pulp.
The other stylistic diversification is instead: some people (most) looks at the softness, and then put sugar in high enough liqueur, and it also brings commercially today, and who still stubbornly (evviva! But I am little bit) s'ostina to prefer sour and nervous.
Then there is the third variety, one that divides the bubbles between brut (and here you put into it even though the extra brut and rarely done pas dose) and satèn, yet another genius of Franciacorta, born fifteen years ago when he more smoothness by the lower pressure, and now growing assertiveness. For then the success is in Franciacorta everyday life: there is zero problems selling, for those who can make the step right. And the pace here seem to keep almost everyone.
Now, finally, some of the four wine farms visited, all followed by a Ziioli and agronomists Sata.
Franciacorta Satèn Ziliani C - Chiara Ziliani not vintage, but the harvest is only one reference, that of 2004, and the disgorging is June. He vanilla nose and almost, I would say, buttery, and briochina apricot, and elegance and flower. It is also the floral palate, and is also green, vegetable, and I like this refreshing enthusiasm. There is length, and relaxation. Then gradually opens to the small fruit tart. It has nice length. Son of young vines, which had only three years when the grape harvest, says that the hill is right. Two Faccini
happy :-) :-)
Boschedòr Franciacorta Extra Brut 2003 - Bosio Oh, my goodness, a vintage of 2003! Year of the heat, you'd think that ill-suited to the bubble, and Vintage then, and even extra brut, never mind! But the wine is quite interesting. Thirty-three months on the lees, it has been. It offers the nose and hazel nut and mineral vein and below the crust of freshly baked bread. In the mouth, here is the bubble has a creamy, well-modulated. And is expressed in good measure freshness. And there's fruit, citrus and so (the orange, its skin). And a lot of nice balmy vein. Two Faccini
happy :-) :-)
Satèn Franciacorta - Riva di Franciacorta The first harvest of the company, baby, was that of 2005, and so this (along with the brut), the first wine produced, and was briefly on the yeast therefore 19 months or so. And it was just foul-mouthed a couple of months ago. Yet the conditions are good. The nose has lovely citrus notes and the mouth is on the same level Epper also innervated memories of elegant white flower. The structure is not as impressive, but there is elegance. Two Faccini
happy :-) :-)
Franciacorta Satèn - Far bolicina Valley on a farm. Good bubble, the beautiful farm (and all around the vineyard, in a valley), the substance of the kitchen. Kitchen and Franciacorta go hand in hand, and the dishes with butter el'agliatura there is also that hair which has more of softness in the wine. It goes down a glass after another, despite the sugar shove, this satèn. The nose has a lot of nutty, a little 'toasted evenly. It returns to the aroma on the palate. And there is a crust of bread. And nice Fruttino berries. It is interesting length. It is creamy and pulp. It is not vintage, but it's still the vintage 2002, disgorged at the end January 2006. Two Faccini
happy :-) :-)
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