Innovación continua

The greatness of a wine region is also, and perhaps above all, measured by innovation. Times and fashions change, the climate challenge highlights new problems to be solved, globalization poses the challenge of increasingly fierce commercial competition. Only those who can keep pace with the times can win.

One of the Italian wine regions that has proved a pioneer in recent decades is undoubtedly Franciacorta, the wine-growing region in the province of Brescia, renowned for its production of Metodo Classico sparkling wines. After receiving DOCG recognition in 1995, the first DOCG dedicated exclusively to Metodo Classico, the Consortium has continued to advance: in 2008, it introduced the Riserva Vendemmiale (Vendemmia Reserve), which allows for increased production in particularly favorable years; in 2011, the grape pressing method was included in the regulations; and finally, in October 2023, the analytical parameter for determining the color of Rosé wines was introduced, for the first time in a wine production regulation.

Scientific pink

Until now, measuring the color of Franciacorta Rosé, and all rosé wines in Italy and around the world, has been done solely based on the expertise of cellarmen and the human eye. In Franciacorta, starting today, this will be done using a scientific method: the Intersectoral Committees of Optics (CIE) and Oenology (OIV) have developed a scientific measurement model based on a simple and intuitive scale, which expresses color as the result of the levels of red (a*) and yellow (b*), intensity (C), hue (H), and brightness (L). This more precise and accurate measurement will benefit technical staff, sales offices, graphic design, and communications and marketing departments, making it possible to evaluate the hues and characteristics of different vintages and perhaps, one day, even identify a correlation between color and flavor.

"We are proud to be among the most innovative appellations, pioneering a method in Italy, as we did in 2008 with the Riserva Vendemmiale," explained Silvano Brescianini, president of the Franciacorta Consortium. "We are aware that the world is changing, and we cannot stand by and watch. We must keep pace with the times, advancing the concepts of innovation and sustainability hand in hand. One cannot exist without the other. And we owe this not only to the end consumer, but also to the surrounding region, which allows us to produce and process a product of the highest quality, recognized and appreciated worldwide. Here too, our innovation will benefit the entire sector."

The recipe to match: Tempura cod with pumpkin mayonnaise and dried raspberries

• 800 g desalted cod
• 400 g ¼ Delicatessen pumpkin
• 100 g sparkling water
• 60 g latte
• 50 g 00 flour
• 50 g corn starch
• 20 g apple cider vinegar
• 8 dried raspberries
• green shiso leaves
• seed oil
• ginger
• sale
• baby
• Slice the pumpkin and cook it in the microwave on high for 10 minutes (or in the oven at 180°C for 20 minutes). Remove the peel and blend the pulp to obtain a puree (you'll need about 60 g).
• Let the puree cool completely, then blend it, first adding the cold milk, then the apple cider vinegar, and finally, drizzling in 120g of seed oil. Season with salt and season with grated fresh ginger.
• Prepare the batter by mixing the flour with the cornstarch, then add the very cold sparkling water and season with salt and pepper.
• Heat plenty of seed oil and fry the cod fillets, one at a time, for about 6-7 minutes, turning them with a spatula, until lightly golden on both sides. Pat them dry with paper towels and season with salt.
• Crumble the dried raspberries.
• Arrange a few shiso leaves on the plates, arrange the cod slices on top, and finish with the pumpkin mayonnaise and raspberry crumbs.