# Cuvée Extra Brut

- **Producer:** Conti Ducco
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Lombardia, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €29
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** apple, grapefruit, lemon, pear, pastry, brioche, biscuit

## About this wine

Conti Ducco Cuvée Extra Brut is a sparkling wine from the Franciacorta DOCG in Lombardy, Italy. The Conti Ducco estate, with a history stretching back centuries, was founded in 1967 by Count Piero, who played a significant role in establishing the region. Today, his son Count Giorgio leads the winery, upholding a philosophy of artisanal production and direct control over every stage. The wine's distinctiveness stems from the 'Conti Ducco Method,' which imposes stricter standards than the regional regulations, including the exclusive use of grapes from their best crus and the free-run juice from first pressings. Each plot is fermented individually, contributing to the complexity of the final blend.

## Interesting facts

- The Ducco family's history in Italy dates back to the 12th century.
- Count Piero was instrumental in the creation of the Franciacorta DOCG.
- Each vineyard plot is fermented separately to create a diverse palette of base wines.
- The winery's method is more rigorous than official Franciacorta standards.

## Food pairing

The wine's bright acidity and fine bubbles cut through richness and cleanse the palate, making it an excellent companion for seafood and creamy dishes. Its subtle complexity can also complement lighter poultry and aged cheeses.

## Wine making process

Conti Ducco Cuvée Extra Brut is produced using the traditional method, following the 'Conti Ducco Method' which is stricter than standard Franciacorta DOCG regulations. Grapes are sourced from the winery's best crus, and only the free-run juice from the first pressings is utilized. A key technique involves fermenting each vineyard plot separately to create a variety of base wines. The wine then undergoes extended aging periods, longer than the minimum required, on its lees. This process contributes to the wine's structure and complexity.