Mirabella was founded in 1979 by a group of wine professionals from Brescia with a passion for viticulture and oenology. It was among the first wineries in Franciacorta to believe in the uniqueness of its territory and the potential of the “Franciacorta” name. Visionary oenologist Teresio Schiavi, together with Giacomo Cavalli, laid the foundation of the winery in Paderno Franciacorta. Today, Mirabella encompasses 45 hectares of vineyards registered under Franciacorta DOCG and is renowned for sustainability, quality, and its distinctive style.

Every creation, an unmistakable style. From the bond with the land, Mirabella create Franciacorta wine with great personality. One of the distinguishing features is the use of Pinot Bianco, which is rare in Franciacorta: it adds freshness, elegance and gentleness. Another distinguishing feature of Mirabella is the age of the vineyards, fundamental for the longevity of Franciacorta wines, which enjoy a privileged, vocated position with ideal hillside exposure.

About the wine

The Demetra range is characterised by excellence, thanks to vineyards with a higher average age and a privileged hillside location. These conditions guarantee Franciacorta wines with consistent quality and exceptional longevity.

This Franciacorta represents a remarkable achievement, reflecting a strong commitment to health and quality. Since the 2010 vintage, it has stood out as the first Italian traditional method sparkling wine with no allergens and no added sulphites. Thanks to a special technique perfected by Mirabella, natural sulphites are kept so low that the words “contains sulphites” do not appear on the label, offering an expression of pure excellence.

Winemaking

Manual harvest — only healthy clusters at perfect ripeness, collected in small perforated crates. Harvest takes place in the first half of August. Vinification: gentle pressing of whole grapes with low yield (50%), fermentation at 16–18°C in stainless steel tanks. Tirage occurs in the spring following harvest, with ageing on the lees for a minimum of 24 months. Sulphites are naturally produced during fermentation and remain below the legal declaration threshold (10 mg/l).