The first clue was the gigantic size of the fermentation towers. We were at the Vezzoli winery in the Franciacorta region of northern Italy near the shores of Lake Iseo. Our guide, Arianna Vianelli of the Consorzio Franciacorta had taken us first to the Vezzoli winery, one of the major regional producers of sparkling wine, our first stop during a full two days of winery inspections and meetings with vintners. With a capacity of over 300,000 bottle a year, the Vezzoli winery is in the big leagues of sparkling wines made in the classical method but with a twist. The local “Solouva” method, recognized as the Franciacorta DOCG, uses grape sugar gathered from the first fermentation “must” back into the bottles for the second fermentation stage instead of using refined foreign sugar that most other vintners of sparkling wines rely on. The bottles are fermented longer and can be held in storage longer yet have a very fresh fruity taste. Some of their reserve wines are in storage for 60 months. The Rose Brut was especially wonderful. Later in the day we sampled Arianna’s own label of sparkling wines, Solo Uva. Delicious! Overall there are over 130 wineries in the Franciacorta region. We invite you to learn more through Arianna’s blog at unafranciacortinaincucina.com.