Bellavista's flagship Franciacorta, made only in the finest vintages. A Chardonnay-led Riserva from Erbusco, barrel-fermented and aged seven years on the lees: fine mousse, orchard fruit, hazelnut and brioche over an Extra Brut, mineral finish.
Seven years on the lees and a barrel-fermented Chardonnay core give this Erbusco Riserva its brioche, hazelnut and orchard-fruit depth over an Extra Brut, mineral frame.
Bellavista's seven years on the lees announce themselves first: brioche, almond milk and boiled chestnut over white flowers and orange blossom. Ripe orchard fruit follows, peach and a tropical edge of pineapple, with the laurel and mugwort note the estate flags on its Erbusco selections. A whisper of saline minerality keeps it lifted.
Orange
Orange blossom
Peach
Pineapple
Wet stones
Chestnut
Hazelnuts
Brioche
HoneyThe barrel-fermented Chardonnay core gives a creamy, enveloping mid-palate, but this is Extra Brut and the Erbusco acidity cuts straight through it. A fine, persistent mousse carries orchard fruit, candied citrus and hazelnut, with a stony, almost salty drive. Drinkers consistently flag its depth and freshness in equal measure.
Long and savoury, closing on toasted hazelnut, honey and wet-stone minerality rather than sugar.
One of Franciacorta's benchmark Riservas, made only in top years and rated in the mid-90s by Falstaff and James Suckling. Vivino drinkers score it 4.4, praising its fine mousse and brioche-and-citrus complexity. A special-occasion sparkler to rival vintage Champagne, best from a cool cellar with food.
A prestige Franciacorta released only in top vintages, so bottles are scarce: current UK listings run from about 82 pounds for the 2018 to 105 pounds for the 2016.
A special-occasion Franciacorta: superb with food and built to age, priced and styled for celebrations rather than the midweek table.
The house flagship named for founder Vittorio Moretti, in gift presentation: built for celebrations and special tables.
Bone-dry Extra Brut with bright acidity and a fine mousse: a benchmark food sparkler across oysters, fritto misto and saffron risotto.
Seven years on the lees, a cork closure and 2016/2018 structure let it deepen for a decade past release.
Premium at around 80 to 105 pounds, but mid-90s critic scores and seven years on the lees make it fair value beside equivalent vintage Champagne.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Franciacorta denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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Bellavista declares Vittorio Moretti only in standout years. The 2016 is the benchmark, with Falstaff 96 and James Suckling 95; the 2018 follows in a fresher, more classic register.
A fresher, more classic season than 2016, declared by Bellavista for a Riserva. Released after about seven years on the lees, it is taut and citrus-driven now and will reward five to ten years more.
A standout Franciacorta vintage: warm but balanced, giving this Riserva concentration and tension. Falstaff scored the 2016 at 96 and James Suckling at 95. Drinking well now, it will hold and deepen toward 2035.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Named for Bellavista's founder, this Riserva draws on the estate's best soils and oldest vines above Erbusco, with about seven years of lees ageing the Franciacorta rules never demand.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Franciacorta is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Franciacorta falls within Lombardy , covering Lombardy.
Vittorio Moretti rests about seven years on its lees before release, years of tied-up cellar space and capital the 60-month Riserva minimum never requires, and the single biggest cost behind the 80 to 105 pound UK price.
The base from older vines ferments in small white-oak barrels rather than steel, adding cooperage and hands-on cellar work that a tank-fermented Franciacorta avoids.
Bellavista makes Vittorio Moretti only in standout years such as 2016 and 2018, so scarcity and more than 50 separate vineyard selections push it well above the estate's Alma cuvees near 30 pounds.
As the house flagship named for founder Vittorio Moretti, it carries wooden-box presentation and a top-cuvee position that commands a premium over entry Franciacorta.
UK alcohol duty at the 2.67 pound still-wine rate plus 20% VAT take roughly 18 pounds out of a 95 pound bottle before any retailer margin.
The fresher 2018 lists near 82 pounds against the benchmark 2016 around 105, so the younger vintage trims roughly a fifth off the outlay for the same cuvee.
Dishes that complement this wine
Bone-dry Extra Brut, a fine seven-year mousse and bright Erbusco acidity make this a wine for brine, fried texture and creamy Lombard rice.
The fine, seven-year mousse and bone-dry Extra Brut acidity scrub fried fat from the palate, resetting it between bites. Bellavista's autolytic depth stands up to batter where a lighter Prosecco would vanish.
Try with: Prawn Tempura · Tempura · Gnocco fritto · Salt and pepper prawns
Low-dosage Extra Brut and a saline, wet-stone minerality mirror the brine of raw shellfish, while bright acidity lifts the texture. A classic prestige-sparkling match for crudo and the half shell.
Try with: Oysters · Sashimi · Nigiri Sushi · Potted Shrimp
Seven years on the lees build a creamy, enveloping body that meets the buttery richness of a Lombard risotto, while the Extra Brut acidity keeps saffron rice from cloying. A regional pairing from Franciacorta's own Lombardy.
Try with: Risotto alla Milanese · Squid ink risotto · Porcini mushroom risotto · Pumpkin risotto · More pairings →
The wine's toasted hazelnut and almond autolysis bridge to the tuna-and-caper sauce of vitello tonnato and to cold roast white meat, while persistent bubbles refresh each forkful.
Try with: Vitello Tonnato · Roast chicken · Roast turkey · Roast pork · More pairings →
As an aperitif the Riserva's acidity and salinity cut salty fried nibbles and lift mild, fresh cheese, its orchard fruit and brioche carrying the role a lesser fizz cannot fill.
Try with: Gnocco fritto · Cheese board · Potted Shrimp
Capsaicin heat and thick sweet-sour glazes flatten the fine mousse and amplify alcohol, burying the riserva's delicate autolytic complexity. Save this bottle for savoury, lower-heat plates.
Skip with: Vindaloo · Sweet and sour prawns · Kerala prawn curry · Korean fried chicken · Pairing guide →
With seven years on the lees before release and a cork closure, the 2016 and 2018 can hold a decade more, deepening toward toast, honey and dried fruit.
Peak around 2030. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Seven years on the lees, a cork closure and 2016/2018 structure let it deepen for a decade past release.
£81.65 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
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Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is Bellavista's flagship Franciacorta DOCG Riserva, a Chardonnay-led metodo classico sparkler from Erbusco in Lombardy, made only in outstanding vintages and aged at least seven years on the lees.
A Chardonnay-dominant blend with Pinot Noir, around 60% Chardonnay and 40% Pinot Noir, drawn from Bellavista's oldest, best-exposed vines above Erbusco.
The base wine from older vines ferments in small white-oak barrels, then the wine spends about seven years on its lees before release, which builds its brioche and hazelnut depth.
It is Extra Brut, so bone dry with only a whisper of dosage. Expect bright acidity, saline minerality and ripe orchard fruit rather than sweetness.
Serve it at 6 to 8C with oysters and raw shellfish, fritto misto, saffron risotto or vitello tonnato. Its fine mousse and acidity cut fried and creamy dishes.
The 2016 is exceptional, scoring 96 at Falstaff and 95 from James Suckling; the 2018 is a fresher follow-up. Both drink well now and will hold for a decade or more.
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