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.

Demetra Rosé is a Franciacorta Millesimato with no added sugar, aged for over 60 months. Elegance, structure, and depth combine in a vibrant rosé with many layers of complexity.

Winemaking

Demetra Millesimato Franciacorta Brut Nature DOCG is crafted from Chardonnay (70%), Pinot Noir (20%) and Pinot Bianco (10%), sourced exclusively from the Mirabella vineyard in Paderno Franciacorta. The vines grow on fluvio‑glacial soils, with an average age of 41 years, planted in Sylvoz system at 3,000 vines per hectare, with yields not exceeding 60 quintals per hectare.

Harvest takes place manually in the first half of August, beginning with Pinot Bianco, followed by Pinot Noir, and concluding with Chardonnay, with only healthy, perfectly ripe clusters selected and placed into small aerated crates. Vinification involves gentle pressing of whole grapes with a low yield (65%), fermentation at 16–18°C in temperature‑controlled concrete vats, with Pinot Noir macerating on the skins for 18–24 hours. Only wines from the current vintage are used, tirage occurs in the spring following harvest, and maturation lasts a minimum of 70 months on the lees. The first vintage was produced in 1985.