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 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 cold storage room at 4°C for 24–36 hours, reaching 10°C. This limits the degradation of varietal aromas and enhances their extraction. Whole clusters are gently pressed after an additional sorting-table selection. The free‑run juice yield varies by vintage but never exceeds 50%. Temperature‑controlled fermentation takes place approximately 80% in stainless‑steel tanks and 20% in barriques and tonneaux. The must refines on fine lees in the fermentation vessels until the cuvée is prepared. BOTTLE REFINEMENT ON THE LEES: From 60 months.

Tasting notes

PERLAGE: Fine and continuous. APPEARANCE: Brilliant straw yellow with golden‑green reflections. BOUQUET: Intense, with hints of yeast and toasted bread, accompanied by fresh, ripe fruity sensations. PALATE: Structured, savory‑salty, with a pleasantly tart finish.

Food pairings

Its structure and savoriness make it ideal with traditional Italian dishes such as creamy risottos or game‑based courses. For a refined contrast, try it with aged cheeses.

SERVING TEMPERATURE: 8°C.