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 to lower their temperature and prevent degradation of varietal aromas. Whole‑cluster pressing follows, after an additional selection on the sorting table. The free‑run juice yield varies by vintage but never exceeds 50%. Fermentation at controlled temperature takes place 70% in stainless‑steel tanks and 30% in barriques and tonneaux. The must then ages on fine lees in the fermentation vessels until the cuvée is prepared. BOTTLE AGING ON LEES: 72 months.

Tasting notes

PERLAGE: Extremely fine and tightly knit; the constant rise of bubbles creates a creamy mousse. APPEARANCE: Bright golden yellow with deep reflections. NOSE: Broad and layered: opening with dry pastry and toasted almond, evolving into notes of syrupy yellow peach and honey. PALATE: Austere and vertical, marked by an imposing structure balanced by vibrant acidity. The finish is dry, savory and very long, with echoes of bread crust and toasted almond.

Food pairings

Ideal with rich, iodine‑driven dishes such as oysters, creamy baccalà mantecato or grilled shellfish. Also excellent with porcini mushroom risotto or long‑aged Parmigiano Reggiano.

SERVING TEMPERATURE: 8–10°C.