Tenuta Monte Delma is named after Monte Delma, the first isolated hill rising from the Po Valley between Passirano and Monticelli Brusati. At its foot lies Valenzano, a historic medieval village where the Berardi family chose to establish their Franciacorta estate. With winemaking roots dating back to 1920, the Berardi family built a modern underground winery and follow every step of the production chain to ensure quality. Their vineyards are managed through integrated, environmentally respectful viticulture, while advanced cellar technology supports natural processes without interfering. Today the estate is led by brothers Angelo, Clodomiro and Armando Berardi, together with Paolo and Piero.

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.

 

PRODUCTION AREA
Passirano, Valenzano; Provaglio, Provezze. Mid‑hill zone.

Winemaking

Pinot Nero grapes, grown in well‑exposed, sunny and well‑ventilated vineyards, are harvested at optimal ripeness and gently pressed and destemmed.
The resulting must remains in contact with the skins for a few hours; this brief maceration at controlled temperature allows the extraction of colour compounds that migrate from the solid parts (skins) to the liquid (must).
Once the desired colour intensity is reached, the skins are removed and the must continues fermentation until all sugars are converted into alcohol.
After appropriate rackings, in spring the base wine for sparkling is prepared by blending Pinot Nero with a portion of Chardonnay vinified as a white wine. The addition of active yeast to the sweetened wine triggers bottle refermentation and the formation of bubbles.
After more than 24 months of ageing, the bottles undergo remuage and subsequent disgorgement with the addition of a special liqueur d’expédition.
After a further three months of ageing, the wine is ready for release.

Tasting notes

Colour: delicate salmon pink. Perlage: fine and persistent. Bouquet: complex and intense, rich in elegant fruity notes. Taste: savoury, well‑structured and pleasantly rounded.

Food pairings

Suitable throughout the meal; pairs well with cured meats, flavourful meat dishes and medium‑aged cheeses. Excellent with fish and shellfish. Serving temperature: 6–8°C.