Franciacorta Brut NV DOCG

Roberto Gatti opened his first winery, Ferghettina, in 1991, after working as a cellar master and vineyard manager for twenty years in Franciacorta. At the beginning, the winery only had three hectares (7.4 acres) under vine but today, the family manages 180 hectares (445 acres) of vineyards. Roberto’s children – Laura and Matteo, both enologists – work side by side with him, bringing innovative ideas, such as a special square bottle shape, meant to give the wine greater contact with the lees in comparison to round bottles. This shape leads to greater finesse, flavor and aroma, not to mention originality and beauty.

The new state-of-the-art, 64,600-square-foot winery is located in Adro and is totally dedicated to Ferghettina wines.

A non-vintage cuvee blend of grapes fifty different vineyards across Franciacorta. The grapes are sorted for quality and fermented in stainless steel. The wine then ages on its lees for twenty-four months. Fresh, persistent, fragrant and sweet. Ferghettina’s calling card.

Wine exported to


Grape Varieties:

85% Chardonnay and 15% Pinot Nero

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

7-10 days

Type of yeast:


Fermentation temperature:

16-18 °C (60.8-64.4 °F)

Malolactic fermentation:


Fining agent:


Aging containers:

Stainless steel, for 9 months

Aging in bottle:

36 months on lees


Natural Cork



Vineyard name:

A blend of 50 different vineyards

Vineyard location:

Adro, Erbusco, corte Franca, Cazzago San Martino Franciacorta, Lombardy

Vineyard size:

90 hectares (222 acres)

Soil composition:

Calcareous clay and morenic soil

Vine training:



250 meters (820 feet) above sea level

Vine density:

5,000 plants per hectare


Max 1.5-2 kg per vine



Age of vines:

20 years old on average

Time of harvest:


First vintage of this wine:


Total yearly production (in bottles):

270,000 regular bottles, plus 10,000 half-bottles and 10,000 magnums

Tasting notes:

Straw yellow, extremely fresh and persistent, notes of white flowers, nuts and sweet fruit.

Serving temperature:

Best served at 6-8 °C (42.8-46.4 °F).

Food pairings:

Wonderful as an aperitif or as an accompaniment to pasta.

Aging potential:

10-15 years


Alcohol cont. 12.5% by vol.; dry extract: 25 g/l; total acidity: 7.3 g/l; residual sugar: 5 g/l


Roberto, Laura and Matteo Gatti