Expertly crafted in the heart of Italy's Franciacorta region, Ferghettina Milledi boasts an elegant and refreshing taste. With notes of white flowers and citrus, complemented by a complex palate of brioche, apple, and citrus fruits, this sparkling wine offers a luxurious weight and texture. Its fine and persistent mousse pairs perfectly with a variety of grilled fish and poultry dishes, making it a versatile choice for any dining occasion.

Critic Review

Decanter Magazine: 94Pts (2018 Vintage)
Drinking Window: 2023 - 2032

"Ferghettina collaborated with the University of Brescia to design a unique square-based bottle, intended to enhance the integration of autolytic flavours. 100% Chardonnay with 48 months on lees. Moreish candied lemon, nectarine and wet stone aromas reflecting perfect ripeness and richness. Creamy and silky, it concludes with a lovely citrus finish that leaves a lasting impression of grace, finesse and harmony."
Federico Moccia

About the Producer

Ferghettina is a family winery - established in 1991 by Roberto Gatti, and run with his wife Andreina, and their children Laura and Matteo. Starting with just 3-4ha of vineyard and a small production of Franciacorta Brut, Ferghettina has now grown to become one of the finest Franciacorta wineries.

Situated in the southern half of Lombardy on the edge of the town of Adro, just south of Lake Iseo, the majority of plantings are Chardonnay (approx. 70%) along with Pinot Noir (and just 4ha of Pinot Blanc for their still wines). They now have 200ha of vineyard across 11 different villages, mostly at 250-300m altitude. Each vineyard confers a unique character on the resulting base wine, giving Roberto a broad spectrum of styles to blend for each cuvée. It is this skilful blending, meticulous attention to detail and long bottle maturation that give Ferghettina's wines great finesse and individuality.

Vineyard and Winery

The Gatti family manage 120 hectares of vineyards in six localities within the DOC. Milledi is produced solely from Chardonnay. The grapes are softly pressed with a pneumatic press, and only the first pressed juice is used. The primary alcoholic fermentation takes place in stainless steel at 16-18ºC. The grapes from each vineyard plot are vinified separately and kept apart until the spring following harvest, when after careful tasting the assemblage is decided. Secondary fermentation is in bottle, and the wine spends 36 months on its lees.