Wine review: Faccoli Franciacorta Extra Brut

Faccoli is one of the many sparkling wine producers in Franciacorta . The founder was Lorenzo Faccoli who in 1964 acquired land on the hills of Mount Orfano, in Coccaglio. At this point in time Franciacorta was in its infancy as a wine region. That year Lorenzo obtained 12 hectoliters of wine from grapes of an existing vineyard, making wine on his own and sold by measure. Soon he realized he wanted to do more so he arranged the terraces and planted vineyards of chardonnay and pinot blanc, according to the recommendations of the new registered designation of Franciacorta origin. Already in 1970 he bottled part of his own wine and in 1979 he produced 300 hectoliters from his own wine and grapes.

In 1983 a lot changed for the Faccoli house, the sons Mario and Claudio stepped into the business. The decision was made to make sparkling wine the focus. In 1989 the production was 45 000 bottles (15 000 still and 30 000 sparkling) but the company still struggled as returns were too low. They also made the decision to manage the sales themselves and to focus even more on bubbles. To facilitate the growth they invested in an expansion of the cellar and added a higher end vintage cuvee to the selection, the Vintage 10 Anni. In 1990, they uprooted the old red vines of Cabernet Merlot Barbera and Nebbiolo and reduced the production of still wine to 10.000 bottles of white wine. In 2000 they stopped producing still wine and made the sparkling the only focus of the company. Today the company produces over 50 000 bottles of sparkling wine and have added several cuvées to the selection, today these are: Rosè brut, Extra Brut, Brut, Dosage Zero and Vintage 10 Anni.

The Facolli Franciacorta Extra Brut was the one I sampled (at Monvinic). It is grown on the hills of Mount Orfano and it is a blend of 70 % Chardonnay, 25% Pinot Blanc and 5 % Pinot Noir. Facolli uses the méthode champenoise for producing their sparkling wine. No surprise as they are in Franciacorta , the only Italian sparkling wine appellation that must be made by méthode champenoise. This specific cuvee has been aged 21 months on the lees. The extra brut has minimal extra dosage and is very low in residual sugar (2.5g/l).

I have previously not been very impressed by Italian sparkling wines but this one I did find pretty decent. I sampled it side by side with a Pehu Simonet Champagne and a Albet i Noya cava and from that trio this was clearly the best (reviews of the others to come)

The color is pale yellow with fine bubbles. The aroma has nice brioche and bread notes as well as yeast and hints of mineral. On the palate it is very clean, bright with mineral and citrus. It works excellent on its own, as an aperitif, but also with some lighter food. As I did not have much expectations on it, I felt pleasantly surprised. Looking at quality I would rate it as a 3 (S was pretty fond of it, so she might say its a 4). It is nice but would perhaps not go out of my way to find it. It can be found online (mainly from Italian wine shops) for €13 to €20. In the lower end of that segment it is good value for money (a rating of 3.5).

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