Who: Daniele Gentile and Gianluigi (Gigi) Nembrini

Where:  Coccaglio, Bresia - Lombardy, Italy

Founded: 2010 on established vineyards

Orientation: south, southeast

Land: 7 hectares, 100 -400 meters above sea level

Average age of the vines:  35+ years

Soil: conglomerate*

Training System: Guyot

Grapes: Pinot Nero (Noir), Chardonnay + Pinot Bianco

Appellation: Franciacorta DOCG

Viticulture: Organic

Training system: spurred cordon and guyot.

Harvest: hand-picked into small boxes (max 18 kg each)

Annual Production:  30,000 bottles produced in total


Why Monte Orfano, what is Corte Fusia and who are Daniele & Gigi?

The area known as Franciacorta is a montage of lands, each imaginably able to bring forth wines that tote their distinct traits. Among this patchwork of lands of various altitudes and soil composition, the area of the southern border, Monte Orfano, the oldest part, is critical. Here, on the hills of Monte Orfano, you will find a high presence of limestone and coarse pebble soils, along with a higher temperature and chilling night winds. The combination of these sets the area apart from the rest of Franciacorta (mostly lowlands) and, concerning the other areas, gives this particular patch of land the ability to produce higher quality, more profound wines.

Many of the most important vineyards in the last decades were abandoned. Having a much higher management cost with terraced lands on the hillside, many of the 'names' retreated to the flatlands to take advantage of easier field management. This respectfully translates to grapes with fewer characteristics, born from soil that does not have the depth to bring out all that is Franciacorta. Corte Fusia puts a lot of effort into their lands, and with the pride and desire to revive two-century-old vineyards, they recovered them. They have patches of terraced vineyards on the hill at various heights. Pieces here and there. Theirs is a 100% hands-on job- outstanding commitment, longer hours, and more attention which you can taste in the bottle. You get what you give.

Daniele Gentile and Gianluigi (Gigi) Nembrini have their roots here since their births in ‘82. Friends since childhood, less than 30 days separate them in age. They grew up with Monte Orfano behind them, not knowing their friendship would marry into a partnership. These are young men with a vision of heightening Franciacorta to a position comparable to the finest Sparkling wines. With studies and passion under their belts, they carved out a name, Corte Fusia. They have recovered time-forgotten vineyards, giving a bit of love and replanting when needed, all on the southern-facing hill of Monte Orfano. They grow classic grapes - Pinot Nero (Noir), Chardonnay, and Pinot Bianco for their classic wines obeying their dogma- maximum respect, less invasiveness. From the fields to the winery, a family property they have given life to, their dogma is present. Together these diligent young men make 4 wines - Franciacorta Brut, Franciacorta Satèn, Franciacorta Rosé, and Franciacorta Zero and, in the very best vintages, a 5th, Riserva. Intelligent wines with a heart.

From a geological point of view it is a "conglomerate": a clastic sedimentary rock made up of gravelly and pebbly elements of various sizes cemented together by finer sands of quartz-calcarenitic matrix, red clay and limestone, these characteristics translate into deep mineral notes, which guarantee the future wine special characteristics: body and flavour, resulting in fuller and more structured.

* * * * *

From a geological point of view it is a "conglomerate": a clastic sedimentary rock made up of gravelly and pebbly elements of various sizes cemented together by finer sands of quartz-calcarenitic matrix, red clay and limestone, these characteristics translate into deep mineral notes, which guarantee the future wine special characteristics: body and flavour, resulting in fuller and more structured. * * * * *


IT’S THE LAW

Significant Production Rules

  • Maximum vineyard elevation: 550 m (1,800 ft)

  • Grapes must be hand harvested and whole-pressed, without destemming, except for Pinot Nero that is to be used in Rosé

  • All wines must undergo a second fermentation in bottles (Metodo Classico), which cannot be started before February 1, V+1

  • Rosé can be made by blending red and white wines after fermentation

  • Satèn cannot exceed 5 atmospheres of pressure

  • Minimum alcohol level: 11.5%

  • Residual sugar: Spumante and Rosé can range from dosaggio zero (zero dosage) to demisec; Millesimato Spumante and Rosé can range from dosaggio zero to extra dry, and Riserva Spumante and Rosé from dosaggio zero to brut; all forms of Satèn can be only brut

  • Aging: For Spumante, minimum 18 months on the lees (ERD approx. August 1, V+2); for Rosé and Satèn, minimum 24 months on the lees (ERD approx. February 1, V+3); for Millesimato, minimum 30 months on the lees (ERD approx. August 1, V+3); for Riserva, minimum 60 months on the lees (ERD approx. February 1, V+6)

ABOUT THE Franciacorta DOCG

Region:Lombardia

History: Established as a DOC in 1967; became a DOCG in 1995

Vineyard Area: 2,902 ha / 7,168 acres (2019)

Production: 134,300 hl / 1,492,000 cases (2018)

Principal White Grape Varieties: Chardonnay, Pinot Bianco

Principal Red Grape Varieties: Pinot Nero

Style: Sparkling wine

  • Spumante (WhSp, WhSpSw): Minimum 50% Chardonnay and/or Pinot Nero; maximum 50% Pinot Bianco; maximum 10% Erbamat

  • Rosé/Rosato Spumante (RoSp, RoSpSw): Minimum 35% Pinot Nero; maximum 65% Chardonnay; maximum 50% Pinot Bianco; maximum 10% Erbamat

  • Satèn Spumante (WhSp): Minimum 50% Chardonnay; maximum 50% Pinot Bianco

  • Millesimato (Spumante, Rosé, Satèn)

  • Riserva (Spumante, Rosé, Satèn)

 
 
 

Corte Fusia | Brut

Franciacorta Brut DOCG

“In the cellar only steel, to preserve all the aromas of the fruit, "for us the expression of the territory within our Franciacortas is fundamental - says Daniele - to obtain it we carry out a vinification, let's also call it simple, but that does not add anything else that comes from the outside, such as the use of barriques or other winemaking practices ".

APPELLATION: Franciacorta Brut DOCG
GRAPE(S): Chardonnay 70%, Pinot Noir 20%, + Pinot Bianco 10%
YEAST: Selected Yeast

VINIFICATION: the clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. After a 12-hour gravity settling at 13 ° C, the must is inoculated with cultured yeasts. The Cuvee is assembled in March, the liqueur of tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.
MATURATION: Aging Fermentation in steel and second fermentation in the bottle for 18 months
TIRAGE: the spring following the harvest.
ALC: 12.5%
RESIDUAL SUGAR: <1 grams / liter
PRODUCTION: 15,500 bottles

 
White stone-fruit and yellow spring-flower aromas align with a whiff of bread crust on this elegantly sparkling wine. Bright and linear, the tangy palate offers mature yellow apple, lemon drop and hazelnut.

RATING 90pts
— Wine Enthusiasts: KERIN O’KEEFE
 

 

Corte Fusia | Satèn

Franciacorta Satèn DOCG

“We try to have our own style, but one that knows how to adapt to the different vintages. And this is something that our customers appreciate in the long run; they learn to distinguish the influences of the climate in our wines ". - Daniele

APPELLATION: Franciacorta Satèn DOCG
GRAPE(S): 
90% Chardonnay, 10% Pinot Blanc
YEAST:
Selected
YIELD PER HECTARE: 95 quintals of grapes/hectare = 35 hectolitres/hectare.

VINIFICATION: the clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. 12-hour after gravity settles at 13 ° C; the must is inoculated with cultured yeasts. The wine follows fermented temperatures in stainless steel. The Cuvee is assembled in March, the liqueur of tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.
MATURATION:
the tiered-up bottles remain for a minimum of 30 months before riddling. The sediment is consequently removed, and the wine is added as a dosage to the bottles.
TIRAGE:
the spring following the harvest
ALC:
12.5%
RESIDUAL SUGAR:
<1 grams/liter Residual
PRODUCTION:
6,000 bottles

 

 

Corte Fusia | Brut

Franciacorta Rosé DOCG

A Rosé with a strong personality,
elegant with pronounced fruitiness with an interpretation of
the Pinot Noir vinified Rosé.

APPELLATION: Franciacorta Rosé DOCG
VINEYARD LOCATION / EXPOSURE: From their estate vineyards in Cologne and Coccaglio.
SOIL: Fluvioglacial soils of medium fertility with the medium-deep gravel-pebble mixture.
GRAPE(S): 
100% Pinot Noir

YIELDS PER HECTARE: 95 quintals of grapes/hectare = 55 hectolitres/hectare.
YEAST:
Selected
HARVEST: Hand-picking into small boxes (max 18 kg each) in mid/late August.
VINIFICATION:
After the crusher-de-stemmer, maceration on the skins for about 4 hours, after which the grapes are gently pressed in a pneumatic press, and the first and the second fraction are kept separate. After a 12-hour gravity settling at 13 ° C, the must is inoculated with cultured yeasts. The wine consequently ferments at controlled temperatures in stainless steel. The cuvée is assembled in March, the liqueur di tirage added and the bottles capped, and the bottles are laid down for the prize de mousse.
MATURATION:
The tiered-up bottles remain for a minimum of 24 months before riddling. The sediment is consequently removed, and the exact wine is added as dosage to the bottles.
TIRAGE:
The spring following the harvest.
ALC:
12.5%
RESIDUAL SUGAR:
PRODUCTION:
2,000 bottles

 

 

Corte Fusia | Zero

Franciacorta Zero DOCG (Vintage)

Golden Delicious, bread crust and hazelnut.

APPELLATION: Franciacorta Zero DOCG (Vintage)
VINEYARD LOCATION / EXPOSURE: From their estate vineyards in Cologne and Coccaglio.
SOIL: Fluvioglacial soils of medium fertility with the medium-deep gravel-pebble mixture.
GRAPE(S): 75% Chardonnay - 25% Pinot Noir

TRAINING SYSTEM: Spurred cordon and guyot.
YIELD PER HECTARE: 95 quintals of grapes/hectare = 32 hectolitres/hectare.
YEAST: Selected
VINIFICATION: the clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. After a 12-hour gravity settling at 13 ° C, the must is inoculated with cultured yeasts. The wine consequently ferments at controlled temperatures in stainless steel. The cuvée is assembled in March, the liqueur di tirage added and the bottles capped, and the bottles are laid down for the prize de mousse.
MATURATION: the tiered-up bottles remain for a minimum of 40 months before riddling. The sediment is consequently removed, and the same wine is added as dosage to the bottles.
TIRAGE: In the spring following the harvest.
ALC: 12.5%
RESIDUAL SUGAR: <1 gram/liter.
PRODUCTION: 3.500 bottles

 
Aromas of yellow apple, bread crust and hazelnut carry on to the dry, racy palate along with lemon zest, Bartlett pear and a hint of ginger. Vibrant acidity and an elegant, persistent perlage present the energized setting.

RATING 91 pts
— Wine Enthusiast: KERIN O’KEEFE
 
 

Via degli Orti, 2, 25030 Coccaglio BS, Italy

+39 328 847 1276

📷 credit: winestories.it