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: From the third decade of August. VINIFICATION: Chardonnay 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. The chilled whole clusters undergo gentle pressing, with no more than 50% of the free‑run juice used. Fermentation follows at a controlled temperature of 15–17°C, and the base wine rests on the lees until assemblage. The tirage cuvée includes small percentages of wine fermented in second‑ and third‑use barriques. BOTTLE AGING ON LEES: 36 months.

Tasting notes

PERLAGE: Fine and persistent. APPEARANCE: Golden straw yellow. NOSE: From fresh bread crust to delicate hazelnut nuances, candied fruit and a pleasantly spicy finish. PALATE: Excellent balance between savory notes, citron‑like acidity and mineral hints.

Food pairings

Perfect as an aperitif with delicate cured meats, warm focaccia and Parmigiano shavings. Also pairs beautifully with simple dishes such as spaghetti with clams, light fried fish (paranza) or a classic margherita pizza.

SERVING TEMPERATURE: 8°C.