A SPECIAL ADVERTISING SUPPLEMENT TO THE NEW YORK TIMES MAGAZINE, DECEMBER 17, 2017

START A NEW HOLIDAY TRADITION

othing says "celebration" like a bottle of sparkling — and while many N reach for a bottle of , there’s a refined and iconic Italian sparkler just waiting to be discovered: Franciacorta. Considered the country’s most prestigious , Franciacorta has long been the bubbly of choice among Italians. Now, this crisp, elegant, fruit-forward wine, with its deli- cate floral notes, is quickly catching on in the rest of the world. Franciacorta is the first to be made using the known as metodo classico. This renowned “champe- noise” style, introduced to the region in 1961, is what makes Franciacorta so different from other Italian sparklers such as prosecco and Asti Spumante. Franciacorta is made accord- ing to strict guidelines: Winemakers may use only four grapes — , pinot nero, pinot bianco and the indigenous erbamat — and all must be harvested by hand and aged naturally in the bottle for a minimum of 18 months. These stringent standards earned Franciacorta the status of Controlled and Guaranteed Designation of Origin (DOCG), Italian wine's highest classification, in 1995. Franciacorta shares the name of the region of where it’s produced, in the foot- hills of the , an hour east of Milan. Here the mild climate and cool, foggy nights allow the grapes to develop a crisp acidity. No won- Fresh and food-friendly, Franciacorta pairs wonderfully with many dishes. der wine has been produced in Franciacorta since the 1500s. Today, the region is home to some 117 wine cellars and 7,000 acres of vine- clusive to Franciacorta bubbly) boasts a “sat- est variety, which pairs well with aged chees- yards producing Franciacorta DOCG. iny” softness and creamy flavor achieved by a es, fish, goose and roasted meats) to brut (dry, There are several styles of Franciacorta less-aggressive fizz. slightly smooth, and extremely versatile) to — each distinctive in character, all Among the select are the Mil- demi-sec (ideal with fruity desserts, crème sparkling. The classic nonvintage Francia- lesimato, produced when the is of brûlée and blue cheese). corta is a fresh, food-friendly wine featur- excellent quality and matured for at least 30 Make this celebrated Italian sparkler your ing citrus and dried-fruit notes. Franciacorta months, and the Riserva (reserve), made from choice for the holiday season.  Rosé, blended with pinot nero grapes, is well particularly excellent vintages and bottle-aged structured, with a delicate color and notes of for over 60 months. The wines are categorized

red fruit. And Franciacorta Satèn (a term ex- by sweetness, ranging from pas dosé (the dri- CAMPAIGN FINANCED ACCORDING TO EC REGULATION N° 1308/13

This special advertising feature is sponsored by participating advertisers. The material was written by J. L. Iglis, and did not involve the reporting or editing staff of The New York Times. ©2017 The New York Times