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.

Edea Collection – Franciacorta excellence, an expression of time and passion.

About the wine

Wine of refined elegance, with velvety creaminess and fine bubbles. Long ageing on the lees and artisanal care provide a unique experience of delicacy and harmony, perfect for moments of singular refinement.

Made from grapes grown in the estate’s vineyards located in the towns of Passirano and Paderno Franciacorta, where vines thrive on fluvio‑glacial and deep morainic soils. Vineyard systems are Sylvoz (3,000 vines/ha) and Guyot (5,000 vines/ha), with an average age of 28 years and yields not exceeding 90 quintals per hectare.

Harvest is manual in the first half of August, beginning with Pinot Bianco and concluding with Chardonnay, with only healthy, perfectly ripe clusters selected and placed into small perforated crates. Vinification involves gentle pressing of whole grapes with a low yield (65%), 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 30 months. The first vintage was produced in 1990.