Located in Monticelli Brusati in the heart of Franciacorta, Lo Sparviere is a historic winery set within a 16th‑century country estate. Surrounded by gentle morainic hills shaped by ancient glaciers, the estate cultivates Chardonnay and Pinot Noir under certified organic practices. Led by Mrs. Monique Poncelet Gussalli Beretta, the winery blends heritage, elegance and deep respect for the land in crafting its refined Franciacorta wines.

The name Franciacorta refers to a landscape of gentle morainic hills surrounding Lake Iseo, shaped during the Earth’s glaciation by the great Valcamonica glacier. This historically rich and geologically diverse area enjoys an insubric mesoclimate typical of lake regions. Its vineyards, trained in low Guyot and spurred cordon systems at 4000–5000 vines/ha, grow Chardonnay, Pinot Bianco and Pinot Nero for Franciacorta DOCG. Recognised as DOC in 1967 and DOCG in 1995, Franciacorta follows a strict production code: hand harvesting, pressing within 12 hours, low yields and bottle refermentation using the classic method. Ageing on the lees ranges from 18 to 60 months, followed by remuage, disgorgement and further bottle maturation before the wine is ready to be enjoyed.

Winemaking

HARVEST: Manual harvest in small crates with grape selection directly in the vineyard. HARVEST PERIOD: Between the last decade of August and the first of September. VINIFICATION: Pinot Noir grapes are placed immediately after picking into a cooling chamber at 4°C for 24–36 hours, reaching 10°C. This enhances the extraction of varietal aromas. A gentle maceration follows in the press for 8–12 hours to obtain the right color tone and noble fruity precursors. Static decantation precedes fermentation at 15–17°C, carried out partly in stainless‑steel tanks and partly in small wooden barrels, where malolactic fermentation also takes place. BOTTLE AGING ON LEES: 24 months.

Tasting notes

PERLAGE: Extremely fine chains of bubbles rising continuously from the base of the flute. APPEARANCE: Salmon pink, evolving over time into coppery reflections. NOSE: Notes of rose water and red fruits. PALATE: Elegant, well‑structured, with moderate acidity that harmonizes with pleasant savory notes enhancing the aroma.

Food pairings

Excellent with flavorful cured meats, meat‑based pasta dishes, mushroom preparations, and rich vegetable dishes such as eggplant parmigiana. Also ideal with red meat main courses and medium‑aged cheeses.

SERVING TEMPERATURE: 8°C.