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.

The fruit of historic vineyards and over 60 months of ageing, Demetra Pinot Nero is an essential, elegant, and decisive Franciacorta Millesimato. With no added sugar, it fully expresses the purity of Pinot Noir.

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.

Produced from manually harvested grapes, with only healthy, perfectly ripe clusters selected and placed into small perforated crates. Harvest takes place in the first half of August. Vinification involves gentle pressing of whole grapes with a low yield (45%), fermentation at 16–18°C in concrete vats, with 10% in barriques. Only base wines from the current vintage are used, tirage occurs in the spring following harvest, and ageing on the lees lasts a minimum of 48 months. The first vintage was produced in 2010.