The First Biodynamic Voice of Franciacorta

The story of 1701 Franciacorta begins not with a bottle, but with a wall — an 11th-century wall that frames the "brolo," a 4-hectare vineyard that has been the heart of this estate for over a thousand years. The property sits on ancient land belonging to the noble Bettoni and Cazzago families, whose history is woven into the fabric of Lombardy's aristocratic past. The glorious 18th-century Palazzo Cazzago, perched on the top of Santa Giulia hill beside the Cluniac church of the same name, is the estate's home — a building of extraordinary beauty that reflects the grandeur of its historical owners.

In 2011, the Stefini brothers — together with their friends Marco, Giulio and Andrea — took over this historic property and breathed new life into it. They were not conventional winemakers seeking to produce another luxury sparkling wine for the Italian market. They were visionaries who believed that Franciacorta, despite its prestige and its DOCG status, had lost its way — dominated by industrial methods, chemical inputs, and a focus on brand over terroir. They set out to create something different: the first biodynamic estate in the entire Franciacorta DOCG, a region that had never seen such an approach.

The name "1701" was chosen deliberately to recall the first vinification of the brolo — a nod to the estate's ancient heritage and a statement that they were not starting something new, but reviving something old. The vineyard, framed by those 11th-century walls, became the symbol of their philosophy: respect for history, respect for the land, and respect for the vine's natural life cycle. The estate now comprises approximately 15 hectares of hillside in Cazzago San Martino, with 10 hectares under vine — 7 hectares of Chardonnay and 3 hectares of Pinot Noir.

The Stefini brothers joined Renaissance des Appellations, the international association of biodynamic wine producers founded by Nicolas Joly, which counts among its members such luminaries as Domaine de la Romanée-Conti, Château de Beaucastel, and Domaine Huet. This was not merely a marketing decision; it was a declaration of intent. 1701 Franciacorta would follow the strictest biodynamic protocols, exclude all chemical intervention, and produce wines that fully express the vitality, character, and authenticity of their terroir. The result has been transformative — not just for the estate, but for the entire Franciacorta region, which has had to confront the possibility that its most prestigious producer operates entirely outside the conventional paradigm.

At 1701 Franciacorta, the cellar philosophy is one of absolute purity and artisanal precision. The estate crafts its sparkling wines with a fully artisanal approach: first fermentation with indigenous yeasts in steel and concrete tanks, extended lees aging far beyond the legal minimum, and zero dosage — no sugar or liqueur d'expédition added at any stage. This is Franciacorta in its most naked, honest form: the wine speaks for itself, without the makeup of dosage to mask imperfections or standardise flavour.

The techniques are precise and demanding:

Harvest & Pressing: All grapes are hand-harvested at optimal maturity and gently pressed to extract only the finest juice — the cuvée, not the taille. The Chardonnay provides elegance, citrus, and floral notes; the Pinot Noir contributes structure, body, and red-fruit depth. The juice is settled briefly before fermentation.

First Fermentation: Indigenous yeasts only — no commercial strains, no enzymes, no temperature control beyond the natural coolness of the cellar. Fermentation takes place in a combination of stainless steel and concrete tanks. The concrete provides thermal stability and a subtle mineral texture; the steel preserves freshness and primary fruit character. For the Satèn, 25% of the Chardonnay ferments in third-passage French oak barriques, adding texture and complexity without oak flavour.

Blending & Bottling: After the first fermentation, base wines from different sites and varieties are blended according to the estate's vision for each cuvée. The blend is bottled with a small addition of yeast and sugar to trigger the second fermentation — the méthode traditionelle that defines all Franciacorta. The wines then rest on their lees for extended periods: minimum 24 months for the Brut Nature, and up to 42 months for the Satèn. This extended lees contact builds texture, complexity, and autolytic character — bread, brioche, and almond notes that develop naturally from the dead yeast cells.

Dosage: Zero. None. The wines are disgorged and bottled without any addition of liqueur d'expédition — the sugar solution that most sparkling wine producers use to balance acidity, add sweetness, and standardise their house style. This requires impeccable base wine quality, as there is no sugar to hide behind. The result is wines that are clean, fresh, and fruity — but also steely, mineral, and profoundly honest. Total sulfur is minimal — around 12mg/l for the Sullerba, with none added for most cuvées.

Disgorgement: The wines are disgorged by hand in small batches, ensuring precision and care. The lack of dosage means that the wines must be perfectly balanced at disgorgement — any flaw in the base wine, any imbalance in acidity or alcohol, will be immediately apparent. This is winemaking without a safety net.

The portfolio spans the full range of Franciacorta styles — all without dosage:

"Brut Nature": 85% Chardonnay, 15% Pinot Noir. The estate's flagship — a zero-dosage expression of Franciacorta's classic blend. Freshly baked croissants and tangerine sherbet aromas, spiced diced apples on the palate. Energetic, zippy, and mineral. Minimum 24 months on lees. The wine that proves Franciacorta can rival Champagne without模仿ing it.

"Satèn": 100% Chardonnay. The Satèn style — unique to Franciacorta — is made with less pressure during second fermentation, resulting in a softer, creamier mousse. 1701's version is aged 42 months on lees, with 25% fermented in third-passage French oak barriques. White peach, almond, and a distinct saline minerality. The most complex and age-worthy wine in the range.

"Rosé": Pinot Noir-dominant, with Chardonnay. A rosé of structure and elegance — not the pale, anemic style of many sparkling rosés, but a wine with depth, red-fruit character, and a savoury, mineral finish. The Pinot Noir provides colour and body; the Chardonnay keeps it fresh and lifted.

"Sullerba": A semi-sparkling Chardonnay "sur lie" — not a full Franciacorta DOCG, but a still wine that captures the estate's philosophy in a different format. Low sulphites (12mg/l), cloudy, alive, and utterly distinctive. The wine for those who want 1701's purity without the bubbles.

"Vintage Dosaggio Zero": In exceptional years, 1701 produces a vintage-dated zero-dosage cuvée from their finest parcels. Extended lees aging, profound complexity, and the full expression of a single year's character. Rare, sought-after, and profoundly satisfying.