Villa Franciacorta

Alessandro Bianchi established the estate in 1960 after acquiring a sixteenth century village called Borgo Villa in Monticelli Brusati. He was a pioneer in the region and served as one of the twenty-nine founding members of the Franciacorta Consortium in 1990. The winery remains a family enterprise, currently managed by Alessandro's daughter Roberta Bianchi and her husband Paolo Pizziol. They have overseen the restoration of the medieval hamlet, which now includes an agritourism facility and a restaurant alongside the production facilities.

The estate encompasses 100 hectares of land, with approximately 40 hectares under vine located in a single block around the central village. The terroir is defined by soils of marine origin, containing fossils, sedimentary marls, and clays that contribute specific mineral characteristics to the grapes. Management follows organic principles and utilizes the Biopass method to monitor and enhance soil biodiversity. A distinctive part of their technical philosophy involves the use of proprietary yeasts. Through a collaboration with the University of Florence, the estate isolated and patented two indigenous yeast strains, FCR3 and FCR6, to ensure their fermentations reflect the specific microbial identity of their cellars.

Since 1978, the producer has focused exclusively on the production of Millesimati, meaning they only release vintage dated sparkling wines. This commitment ensures that every bottle reflects the unique climate and harvest conditions of a single year. Their portfolio is led by signature labels such as Emozione Brut, Mon Satèn, and the Boké Rosé. While primarily known for sparkling wines made via the traditional method, the estate also produces still red and white wines under the Curtefranca DOC and Sebino IGT designations. The winery is frequently recognized for its hospitality and its role in preserving the architectural and viticultural heritage of the Lombardy region.