Franciacorta DOCG: sustainability and new markets

Market analysis: the premium climb and the surge in France

According to official data from  Franciacorta Consortium, the 2024 production registered  19.1 million bottles equivalent, with a  vineyard area that has reached about  3,300–3,400 hectares and over  123 wineries members (Franciacorta Consortium, 2025; WineNews, 2025). The  turnover total of the denomination is estimated around  500 million euros, confirming Franciacorta as one of the most profitable segments of Italian sparkling wine (WineNews, 2025).

In 2024, the  domestic market represented the88,0% of sales in volume terms, down 1.9% compared to 2023, while theexport accounts for the remainder  12,0%, with a contraction of 3.1% compared to the previous year (Franciacorta Consortium, 2025). However, data comparison with the pre-pandemic period shows significant growth: in 2024, compared to 2019, a  +8.9% in volumes, +24.8% in value e +14.6% in average prices.

The main  foreign markets confirm a structured distribution: the  Switzerland represents 22.1% of total exports, followed by  United States with 12.6% (up 3.3% from 2023), the  Japan with 10.8% (down 25.9% from 2023), the  Germany with 10.8% and the  Belgium with 4.9% (Franciacorta Consortium, 2025). Particularly interesting is the data related to  France, where sales exceeded 46,000 equivalent bottles at the end of 2024, with an increase of  +119% compared to 2019 (Il Sole 24 Ore, 2025).

For 2025, available partial data show encouraging signs: in the first nine months of the year, despite an overall volume decrease of 2.8%, theexport recorded a 5.8% growth, bringing the export share to  16,8% compared to 15.4% in the same period of 2024. According to statements by the Consortium president Emanuele Rabotti, thegoal strategic is to reach a  export share of 20% within 5-6 years (Il Sole 24 Ore, 2025).

The  average price at retail continued to grow: at the end of December 2024 it was  24.52 euros per bottle (VAT included), up from 24.40 euros in 2023, confirming the denomination’s premium positioning strategy (Franciacorta Consortium, 2025). Base sparkling wines are priced between 18 and 25 euros, while the  vintage wines and the  Reserves exceed 40 euros at retail.

Genesis and identity: from the ‘curtes francae’ to the DOCG primacy

The  viticulture in Franciacorta has ancient origins, already documented in Roman times through the testimonies of Pliny the Elder and Columella, but it is in the post-war period that the area embarks on a structured qualitative path. The symbolic moment of the birth of the  modern Franciacorta dates back to  1961, with the first bottle of sparkling wine produced using the traditional method by  Guido Berlucchi in collaboration with the winemaker  Franco Ziliani, a key figure in defining the production style.

In  1967 the  DOC, while in  1995 Franciacorta obtained the  DOCG, the first Italian sparkling wine to achieve this recognition, preceding Trento DOC and Alta Langa DOCG. The etymology of the name 'Franciacorta' remains a subject of debate: according to the most credited tradition, it derives from the  'curtes francae', medieval monastic settlements exempt from duties, highlighting the historical role of the  Benedictine monasteries in the agricultural development of the area. Recent studies have shown how the current pedoclimatic zoning reflects viticultural choices already consolidated in the Renaissance.

The denomination has experienced exponential growth: from 2011 to 2024, the exports have increased by  130%, rising from 1 million bottles shipped abroad to 2.3 million, while the domestic market grew from 10.6 million to over 16.8 million bottles (WineNews, 2025).

Biodiversity in the glass: the strategic role of Erbamat

Franciacorta is produced exclusively from grape varieties  Vitis vinifera, in particular:

• Chardonnay (main grape variety, representing about 79% of the vineyard area, valued for elegance and minerality);

• Pinot Noir (18.1% of the area, provides structure and complexity);

• Pinot Blanc (2.6% of the area, up to a maximum of 50% in blending, contributes freshness);

• Erbamat (0.3% of the area, a recovered indigenous variety, up to 10% in blending, characterized by high acidity and resistance to climate change).

The  harvest generally takes place between late August and mid-September, earlier than for still wines to preserve  acidity, freshness and aromatic finesse, fundamental elements for classic method sparkling wine production.

The introduction of Erbamat in the regulations (2017) also responds to needs of  climate adaptation, maintaining optimal acid profiles even in warm vintages.

Moraine terroir and 'Franciacorta Sustainable' protocol

The  production area is located in Lombardy, between the  Lake Iseo and the  Brescia Prealpsin an area of  19 municipalities covering about 200 km². The moraine soils of glacial origin, dating back to the last Würm glaciation, are rich in sands, silts and mineral skeleton, with excellent drainage and low fertility, ideal conditions for high-quality production. The  temperate-continental climate, mitigated by the presence of the lake, ensures moderate temperature variations and a favorable microclimate for gradual ripening.

In recent years the Consortium has promoted the project  ‘Franciacorta Sustainable’based on environmental, economic and social indicators, with a growing diffusion of  organic viticulture certified (over 15% of the vineyard area) and low-impact practices, such as reduction of synthetic pesticides, controlled grassing and integrated management of winery residues. Since 2022 a calculation protocol of thecarbon footprint , a fundamental tool to monitor and reduce greenhouse gas emissions related to wine production.

The territory is characterized by a remarkable  biodiversity: the presence of woods, hedges and uncultivated areas favors ecosystem balance and the presence of beneficial insects for the biological control of vine pests.

The art of time: autolysis and architecture of the Classic Method

The  ingredients of Franciacorta are limited to:

• grapes authorized by the regulations;

• natural sugars (sucrose) for the second fermentation (liqueur de tirage);

• selected yeasts (Saccharomyces cerevisiae);

• possible  liqueur d’expédition for the final dosage.

The production process strictly follows the  classic method (or champenoise), with:

1. Separate vinification of the bases (first fermentation in steel or wood);

2. Blending (cuvée) of base wines from different vineyards, vintages, and grape varieties;

3. Second fermentation in the bottle (prise de mousse) with the addition of liqueur de tirage;

4. Aging on lees (sur lie) for a minimum period of  18 months from riddling (24 months for Satèn and Rosé, 60 months for Riserva, 30 months for Millesimato);

5. Riddling (manual or mechanical remuage to concentrate lees in the neck of the bottle);

6. Disgorgement (disgorging) and possible final dosage.

Theautolysis of yeasts during aging it imparts aromatic complexity, notes of bread crust, dried fruit, and pastries, along with a creamy texture and greater stability over time (Pozo-Bayón et al., 2009). Recent studies have shown that theextended aging (over 36 months) significantly increases the concentration of volatile compounds responsible for aromatic complexity, including esters, lactones, and phenolic compounds.

UGA and traceability: towards an excellence zoning

Franciacorta is protected by the designation  DOCG Franciacorta, recognized at the European level as  DOP. The  production regulation imposes strict constraints:

• maximum yield per hectare: 10 tons of grapes (lower compared to other Italian sparkling DOCGs);

• juice yield: maximum 65% (high-quality selection favoring only the noblest fractions);

• gentle pressing, using only the noblest juice fractions;

• alcohol content: minimum 11.5% vol;

• classification based on residual sugar (EU regulation 1308/13): zero dosage or Brut Nature (

The  Satèn (exclusive to Franciacorta) is produced only with Chardonnay and/or Pinot Bianco grapes, with lower pressure (maximum 5 atmospheres compared to the standard 6 atmospheres) and a softer, creamier character. The  Rosé requires at least 35% Pinot Noir fermented as red wine.

Since 2017, the regulation requires the obligation of  complete traceability of the supply chain and the possibility to use  Erbamat as a complementary grape variety, a choice motivated by climate studies showing a warming trend in the area.

Starting from 2022, the Consortium introduced the mapping project of  Additional Geographic Units (UGA), a detailed zoning system that identifies 134 microzones with homogeneous pedoclimatic characteristics, allowing greater enhancement of territorial specificities and the production of  Single vineyard Franciacorta (Consortium Franciacorta, 2026).

Sensory profile

From the point of view  organoleptic, Franciacorta is characterized by:

• perlage fine and persistent, with small bubbles (0.5–1 mm diameter) that attest to the quality of the second fermentation;

• aromatic profile complex: citrus, white flowers, white fruit in young versions; notes of bread crust, butter, hazelnut, honey in the Reserves;

• structure balanced, with lively acidity (pH 3.0–3.3) and mineral sapidity derived from glacial moraine soils;

• finish persistent (15–30 seconds in the base versions, over 40 seconds in the Reserves), with fruity and spicy recalls.

The  serving temperature optimal is 6–8°C for Brut and Satèn, 8–10°C for Millesimati and Reserves. The use of  sparkling wine glasses of tulip-shaped glasses allows better concentration of aromas and a correct expression of the perlage.

Avant-garde pairings

The  Franciacorta DOCG, in its various versions, lends itself to a wide variety of pairings:

• aperitif high-end, ideal for reception and cocktails

• pairing with  Fish (raw and cooked),  crustaceans, mollusks e sushi

• excellent with fresh cheeses (goat cheeses, stracchino) and medium-aged (Grana Padano, Bagòss)

• versions  Rosé ideal for delicate first courses and white meats

• versions  Reserve perfect for structured dishes,  risottos elaborate,  capon and celebratory occasions

• Satèn particularly suitable for dry pastries and cream-based desserts

• zero dosage excellent with  oysters, fish tartare e caviar.

Franciacorta is also suited to  innovative pairings with ethnic cuisines, particularly Japanese (sashimi, tempura) and fusion, thanks to its aromatic versatility and gustatory freshness.

Buyer advice

For  gourmets, it is advisable to choose Franciacorta  organic certified, vintage wines o Reserve, favoring wineries with  transparent supply chain and long lees aging. The indication of thedisgorging year (disgorgement) is a further indicator of quality and transparency, allowing to assess the degree of wine evolution.

For  professional buyers e international, selecting the supplier requires specific skills on regulations, available volumes, certifications (organic, Carbon Footprint) and market positioning. It is advisable to check the presence of sustainability certifications (Franciacorta Sustainable protocol, Equalitas, VIVA) that certify the producer's environmental commitment.

In this context, the team of  GIFT – Great Italian Food Trade offers international buyers qualified support in finding reliable producers, in qualitative assessment and in managing  international business relationships, with particular attention to sustainable and organic productions. GIFT assists international operators in managing certifications required by foreign markets and in creating lasting business relationships with the wineries of the denomination.

Conclusions

The trajectory of  Franciacorta DOCG outlines the future of excellent winemaking: a perfect synthesis between enhancement of natural capital and a global commercial vision. Thanks to a supply chain that prioritizes transparency and environmental certification, the Brescia denomination represents an integrated territorial system. In this scenario, internationalization becomes an opportunity for producers who know how to combine the authenticity of the terroir with the demands of an increasingly aware and sustainable market.

Editorial staff of GIFT (Great Italian Food Trade)

Credit cover: Consorzio Franciacorta 

• Consorzio Franciacorta. (2026).  Franciacorta DOCG regulations. Consortium for the protection of Franciacorta. https://franciacorta.wine/it/consorzio/disciplinare/

• Consorzio Franciacorta. (2025). Economic Observatory. Consortium for the protection of Franciacorta. https://franciacorta.wine/it/consorzio/dati/

• Sgambato, E. (2025, November 18).  Franciacorta with French oysters but not only: ‘Target 20% export in 5 years’. The 24 Hour Sun.  https://en.ilsole24ore.com/art/franciacorta-the-french-oysters-but-not-only-target-20-per-cent-export-5-years-AHxUmDjD

• Pozo-Bayón, M. Á., Martínez-Rodríguez, A., Pueyo, E., & Moreno-Arribas, M. V. (2009). Chemical and biochemical features involved in sparkling wine production: From a traditional to an improved winemaking technology. Trends in Food Science & Technology, 20(6–7), 289–299. https://doi.org/10.1016/j.tifs.2009.03.011

• WineNews. (2025, January 24).  Franciacorta: Italy market holds, exports grow, and average price exceeds 25 euros per bottle. https://winenews.it/it/franciacorta-tiene-il-mercato-italia-cresce-lexport-e-il-prezzo-medio-supera-i-25-euro-a-bottigl_547581/