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: Chardonnay grapes are placed immediately after picking into a cooling chamber at 4°C for 24–36 hours, reaching a temperature of 10°C. This enhances the extraction of varietal aromas. The chilled grapes undergo gentle whole‑cluster pressing; only 60% of the free‑run juice from the first pressing is used for this cuvée. Fermentation is slow at 16°C to retain all aromatic compounds. The base wine matures on the lees for about 7 months in stainless‑steel tanks, and tirage for the prise de mousse takes place in May. BOTTLE AGING ON LEES: 30 months.

Tasting notes

PERLAGE: Dense, fine and persistent, with a rich mousse. APPEARANCE: Bright straw yellow with golden reflections. NOSE: Distinct notes of light honey, ripe yellow peach, buttery nuances typical of Chardonnay, white dried fruits (especially almond), and hints of bread crust. PALATE: Savory, fresh and mineral, balanced in expression, long on the finish, with a clearly perceptible softness in structure.

Food pairings

Perfect as an aperitif with vegetable puff pastries and marinated salmon tartines. Pairs beautifully with delicate fish starters, both hot and cold. Also excellent with light pasta dishes, seafood risotto and mild tortelli. A delightful match with medium‑aged goat cheese.

SERVING TEMPERATURE: 8°C.