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 careful grape selection in the vineyard. HARVEST PERIOD: From the third decade of August. VINIFICATION: Grapes are cooled immediately after picking to preserve aromatic freshness. Gentle pressing of whole clusters with a juice yield that varies by vintage but never exceeds 50%. Fermentation at controlled temperature takes place partly in stainless‑steel tanks and partly in barriques. Aging of the base wine on fine lees until tirage. BOTTLE AGING ON LEES: 48 months.

Tasting notes

PERLAGE: Rich mousse, fine and continuous bubbles. APPEARANCE: Bright straw yellow with green‑gold reflections. NOSE: Toasted opening note evolving into mature floral‑fruity aromas. PALATE: Fresh, balanced, citrus‑driven, with good persistence.

Food pairings

Ideal as an aperitif or throughout the meal. Excellent with structured first courses such as baked pasta and creamy risottos. Fascinating pairing with raw seafood.

SERVING TEMPERATURE: 8°C.