“The cool summer will be good for Franciacorta,” said Silvano Brescianini, Barone Pizzini general manager and vice president of the Franciacorta Consortium, in a press release issued earlier this week by the consortium.
“It has made for a slow ripening process of the grapes. The temperature variation between day and evening helps to preserve the ideal balance of acidity and aromatic character in the fruit.”
“Everything is in place for a vintage with great finesse and aging potential. But, as always, we’ll only be able to gauge the quality of the harvest after a few months when the base wines will be ready.”