"Mosnel: Sparkling Franciacorta in the Heart of Lombardy"
In the very heart of Franciacorta, among gentle hills and meticulously tended vineyards, lies a historic estate whose 16th-century cellars and surrounding vines stand as a living testament to a deep tradition rooted in the land. The story of this remarkable winery entered a new chapter in 1836, when it passed into the hands of the Barboglio family.
A true turning point came with Emanuela Barboglio – a visionary woman who was among the first in the region to establish specialized vineyards and, as early as 1968, embraced the newly introduced DOC designation for Franciacorta, choosing quality and authenticity above all.
In 1976, underlining its strong bond with place and history, the winery took on the name… Mosnel – from the local dialect term meaning “pile of stones.”
Today Mosnel is a family passion carried into the fifth generation. Giulio Barzanò oversees production and sales, while his sister Lucia Barzanò leads communication, marketing, and administration. Together, in close collaboration with skilled oenologists and agronomists, they ensure that every Mosnel wine blends heritage with modernity — always faithful to nature, to the terroir, and to the pursuit of the highest quality, from vineyard to the very last drop in the glass.
What is Franciacorta and How is it Made?
Although winemaking traditions here go back to Roman times (Virgil and Pliny both mention the lands around Lake Iseo), modern Franciacorta began in the 1960s. In 1961, Franco Ziliani created the first Pinot di Franciacorta for Berlucchi. In 1967, the region obtained DOC status, and in 1995 it became the first Italian sparkling wine to achieve DOCG — reserved for wines made with the traditional method.
👉 Remember: Franciacorta is not Prosecco. And it’s not just “Italian sparkling wine.” It’s a true metodo classico wine, crafted exactly like Champagne — but with an Italian soul: more sunshine, less pretension, and a bigger dose of joy. Here, everything begins with the land.
The Grapes
Only four grape varieties are allowed in Franciacorta:
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Chardonnay – the queen of the region. Brings freshness, citrus, and elegance.
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Pinot Nero (Pinot Noir) – power, structure, depth (essential for rosé).
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Pinot Bianco – subtle, mineral, slightly herbal. Used less often.
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Erbamat – a local rarity, once forgotten, now returning for its acidity and expression of terroir.
Harvest – only by hand, always early
In Franciacorta there is no machine harvest. Every grape is picked by hand, often at dawn, to preserve acidity and delicacy. The golden rule: harvest early, before the grapes reach full ripeness, so that the base wine remains light, balanced, and low in alcohol.
First Fermentation – the Birth of Wine
After destemming and pressing, the juice goes through its first fermentation – usually in stainless steel tanks, sometimes in oak barrels (as at Mosnel or Ca’ del Bosco). The result is a base wine: sharp, dry, flat… and nothing like the final Franciacorta you’ll taste in your glass.
But this humble, acidic base wine is the foundation — the canvas on which the bubbles, complexity, and elegance of Franciacorta will later be painted.
A Second Life in the Bottle – the Traditional Method
This is where the magic begins:
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A liqueur de tirage (a mix of yeast and sugar) is added to the base wine.
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The wine is bottled and sealed with a crown cap, just like beer.
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A second fermentation takes place inside each bottle – this is when natural CO₂ is created, giving Franciacorta its fine bubbles.
The bottles then rest on the lees (the spent yeast) for at least 18 months – but often 30, 60, even 100 months, depending on the style. This is the longest aging requirement of any Italian sparkling wine.
✨ Remuage – the art of riddlingTo gather the yeast sediment in the neck of the bottle, the bottles are slowly rotated, either by hand on wooden pupitres or using modern gyropalettes. This process takes several weeks and is one of the secrets behind the purity and finesse of Franciacorta.
Dégorgement – the Grand Finale
Once all the sediment has collected in the bottle neck, it’s frozen and expelled with a pop – quite literally. This is the dramatic moment called dégorgement.
At this stage, the liqueur d’expédition (a mix of wine and sugar) is added – or not, if the style is Pas Dosé / Nature.
The Styles of Franciacorta
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Brut – the most popular, perfectly balanced.
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Extra Brut – drier, with sharper elegance.
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Dosaggio Zero (Pas Dosé / Nature) – bone-dry, the purest expression of terroir.
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Satèn – made only from white grapes, with softer bubbles and a silky, velvety feel.
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Rosé – at least 35% Pinot Nero, delicate pink hue, fruity and charming (our personal favorite!).
Cork, Wire Cage & Label – Done!
Finally: the classic mushroom cork, a wire cage to keep it safe, and a label with the producer’s name. Every bottle carries a lot number and production code – proof that it was crafted according to the strict rules of the traditional method.
From that moment, you can enjoy bubbles that have been patiently maturing for 2, 3, sometimes even 5 years.
The entire Mosnel Franciacorta it’s 41 hectares of certified organic vineyards, all harvested by hand. Yields are deliberately kept low (at least 5,000 vines per hectare), with meticulous attention to selection, exposure, and even the exact hour of harvest.
There are no shortcuts here: part of the fermentation takes place in oak barrels, the wines undergo long aging, and blends often include wines from previous vintages – all to preserve a signature style that’s both consistent and authentic.
After the short introductory film, the guide leads you on a tour of the estate:
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The historic 16th–17th century cellars, later expanded with new sections, where the magic of fermentation and long aging unfolds in silence and cool stone.
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The modern production halls, equipped with the latest technology, showing how tradition meets innovation in every bottle.
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Along the way, you’ll learn about the grape varieties at the heart of Franciacorta – Chardonnay, Pinot Bianco, Pinot Nero, and the rare local Erbamat, each bringing its own character to the final blend.
🥂 Tasting the Soul of Mosnel
Every tour ends in the best possible way – with a tasting. Depending on the option you choose, you’ll sample three to five wines, usually paired with local bites: artisanal cheeses, cured meats, rustic bread. Each glass tells the story of Mosnel’s style:
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Brut – 60% Chardonnay, 10% Pinot Bianco, 10% Pinot Nero. Aged at least 24 months on the lees. Citrus and floral on the nose, silky mousse, mineral finish.
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Rosé – about 40% Pinot Nero. Fresh, delicate, pale pink, with fine, playful bubbles.
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Pas Dosé (Nature) – 60% Chardonnay, 30% Pinot Bianco, 10% Pinot Nero. Zero dosage, bone dry, energetic, a pure expression of terroir.
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EBB (Extra Brut, in memory of Emanuela Barzanò Barboglio) – 100% Chardonnay, aged a minimum of 36 months, partly in oak. Smooth, powerful, Franciacorta at its finest.
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Satèn – only white grapes, with softer bubbles (4.5 atm instead of 6). Creamy, elegant, almost caressing on the palate.
Pro tip: if you’re visiting with friends, share. Pass the glasses around after a few sips so everyone gets to taste the full spectrum of Franciacorta styles.
🛍️ The Grand Finale – the Winery Shop
The visit ends where it should – in the winery shop. Here you can revisit the wines you’ve just discovered and take a bottle (or a case) back home. On the shelves you’ll find the full Mosnel range: from the classic Brut, through the silky Satèn, to the rare vintage cuvées.
It’s the perfect way to carry a piece of Franciacorta with you – whether for a quiet evening at home, a toast with friends, or as a gift that makes a statement. 🥂
🥂 Fun facts about Franciacorta
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In 1995 it became the first Italian DOCG reserved exclusively for sparkling wines made with the traditional method.
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Production is strictly limited to 19 municipalities between Brescia and Lake Iseo.
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Each bottle undergoes at least 30 quality checks, both chemical and sensory, before release.
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Top cuvées – such as EBB, Annamaria Clementi, Vittorio Moretti and other riservas – are capable of aging gracefully for many years.
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