Tag: Franciacorta

Franciacorta is redoing its look and looking to the future of the area – Italian cuisine reinvented by Gordon Ramsay

Franciacorta change pace. The target? Thinking about an even brighter future and taking the Franciacorta essence from a Consortium to a real brand. And it does so starting from a new “face”, a new brand identity: after more than 10 years characterized by the crenellated F enclosed in the glass, Franciacorta on 19 February, during a gala dinner which saw in the kitchen the 1 Michelin star chef Stefano Cerveni – Ristorante Due colombe – and the green star chef Riccardo Scalvinoni – The Colmetto -, revealed the new brand to the press and industry experts, thus marking a significant moment in its history and growth.

“We are happy to present our new brand image, which represents our continuous commitment to excellence, innovation in the wine sector and our desire to evolve with time and our cornerstones: elegance and prestige, but also rigor, precision and determination. We thank AUGE for their precious contribution and we are confident that this work will lead Franciacorta to new goals”, said Silvano Brescianini, president of Franciacorta.

The new logo

The “crenellated F”, historical icon of Franciacorta, is renewed, taking on greater solidity and a more harmonious shape. The icon of the brand evolves and becomes a sort of window that opens towards the world of Franciacorta, its territory, its wines and its method. Added to this, there is also a new color palette and a new typography created specifically for the brand.

A new narrative

The Franciacorta method it is the center of the new brand narrative; a method which, in this new vision, takes on a double meaning: it is both the way in which each bottle of Franciacorta is produced and a way of life: an attitude made of courageous choices, extreme pursuit of quality and the desire to continually surpass oneself. This new narrative wants to ennoble the process and give value to the attention and meticulous care that Franciacorta puts in with great effort in every step that leads to the creation of its product and in the valorization of its territory.

The first vineyard map presented

“Excellence in the making” is the new brand essence: it emphasizes the propensity of Franciacorta to innovation And to evolutionwhich also translates to a profound valorisation of the territory and the wine-growing region. With a total of 19.5 million bottles sold, Franciacorta looks to the future and inaugurates the first Map of Vineyards and Areas within the region. This significant step is the result of the meticulous work conducted by Alessandro Masnaghetti, who precisely identified 134 different areas within the denomination. The event marks an important milestone for Franciacorta, projecting it forward with a new vision and clear identification of its wine resources.

recipe to combine with Franciacorta – Italian Cuisine

Don't call them bubbles. In a direct GI, Silvano Brescianini, president of the Franciacorta Consortium, revealed all the secrets of this wine and the most suitable combinations with holiday dishes, starting with the typical beef in Rovato oil.

Franciacorta: a single word to indicate a wine, a production method and a territory. The president of the Franciacorta Consortium Silvano Brescianini he points this out with pride. We are in Lombardy, in the province of Brescia, but a stone's throw from Milan, in an area overlooking Lake Iseo, which includes 19 municipalities and which has become synonymous with toasts and celebrations. The "biting" wine has been produced here for many centuries, as the book written by Girolamo Conforti in 1570 tells us, but it is at the beginning of the sixties that Franciacorta as we know it today was born, protected with the Doc since 1967 and with the Docg since 1995. The production disciplinary is very strict: just think that the minimum aging on the yeasts must be at least 18 months, which becomes 60 for the Reserves.

Goblets for the whole meal

But how do Franciacorta wines match? "It is a wine that can go well with any meal and there is a type suitable for every occasion," Brescianini tells us. "For the appetizers uncork i Brut he Extra Brut; the appetizers, i first and the ranges of fish are well accompanied by Satèn, while I Rose, i Vintage and the Reserves marry more recipes structured, also based on meat".

And, speaking of meat, during our live IG the chef Massimiliano Aresi de The Four Lands he cooked for us one of the symbolic dishes of Franciacorta, the beef with Rovato oil, which today can be tasted all year round in local restaurants, but which was once intended for important holidays. "Beef was rarely eaten, it was a precious meat, which had to be bought, like the other ingredients in the recipe, oil and salted anchovies" recalls Silvano Brescianini.
Following Massimiliano's recipe, you will have a very soft and flavorful beef in oil, to combine with a Franciacorta Rosé, but also to a great Franciacorta Riserva.

Beef with Rovato oil: recipe

Ingredients for 6 people

1.2 kg priest's hat or cow cover
200 g veal stock
100 g blond onions
100 g carrots
100 g green celery
50 g desalted anchovies
2 cloves of garlic
1 bay leaf
sage
rosemary
thyme
bread crumbs
White wine
extra virgin olive oil
salt

Method

Prepare a fragrant salt, flavoring it with a mixture of sage, thyme and rosemary.
Slightly cut the meat on both sides, tie it with kitchen twine like a roast and season with the fragrant salt.
Heat a pan, add a couple of tablespoons of oil and brown the meat on all sides.
Brown the onion, carrots and celery in a saucepan, cut into not too small pieces, with the garlic cloves, bay leaf and anchovies. Add the meat, blend with a glass of white wine, let it evaporate, then cover with plenty of water, the veal stock and oil.
Cook the meat for 3 to 3 and a half hours, turning it halfway through cooking and checking that it always has plenty of liquid, until it is melting.
Remove the garlic and bay leaves and blend the cooking liquid, adding some breadcrumbs to give it the consistency of a sauce.
Cut the beef in oil into 1 cm thick slices and serve with its sauce, accompanying with polenta.

The wine of the week: Franciacorta Rosé Pas Dosé Parosé 2014 Mosnel – Italian Cuisine

Among the first Italian Classic Method Methods, Parosé is a Franciacorta that challenges time with character and elegance

It took a woman to decide to "fix Camignone". We are in 1954 ed Emanuela Barboglio he is only 18 years old. His family had inherited the company in 1836 and even then wine was one of the main activities. There is no wonder, as in the early seventeenth century the wines of Camignone were mentioned in the Brescia land registry as "very perfect". Emanuela transforms the property, transporting it from sharecropping to the future.
In the early 1960s he began experimenting with chardonnay and pinot bianco for the production of sparkling wine, as other far-sighted producers in the area were doing; in 1979 he inaugurated the production of Metodo Classico and in 1990 he was among the founders of the Franciacorta Consortium.
Today his vision is carried on by his sons, Giulio and Lucia Barzanò, who lead a company with 41 hectares of vineyards in a single body, to biological conduction. The most cultivated grape is chardonnay, which represents 70% of production; the rest is divided equally between pinot noir and pinot bianco and, from this year, a hectare of erbamat has also been planted, the local grape variety recently entered into the disciplinary for the production of Franciacorta. Recently the Barzanò family also built a new cellar which has given us a lot more space and, therefore, also the possibility of leaving the wines in refinement longer.

There Production of the Mosnel Classic Method includes three Franciacorta wines without vintage, three Franciacorta Millesimati and a splendid Riserva Pas Dosè, produced for the first time with the 2008 vintage. Franciacorta Parosé is produced since 2001 and was among the first classic rosé method not dosed in Italy. It is a cuvée in which 70% of pinot noir plays the lion's share; to this is added a balance of chardonnay that gives elegance. Despite the problematic year, 2014 is a wine of great satisfaction. It has a very charming antique pink color and aromas ranging from small red fruits, to officinal herbs, to spices; it is agile on the palate, of great freshness, with a "power under control", which allows it to be accompanied at the table with fish dishes
important and even with red meat.

Why now: structure and elegance make it a valid companion to autumn dishes.

As did: 70% pinot nero and 30% chardonnay; 100% fermented in barrique, where the base wine matures for six months. The foaming takes place in the bottle, where the wine then refines on the lees for at least 36 months (2014 was 43 months on the lees).

To combine with: fish soups, veal with tuna sauce, pasta with meat sauce, Milanese cutlet.

Serve it at: 8 ° C.

Price: 38 euros.

mosnel.com

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