Characteristics: The Curtefranca Bianco type has straw yellow color with greenish reflections, a delicate, floral, distinctive aroma, and a dry, soft, fruity and harmonious taste. The Curtefranca Rosso type, instead, has bright red color with bright ruby red glares, has a characteristic fruity aroma, sometimes herbaceous, and in the mouth it is medium-bodied, dry, vinous, harmonious. Historical-cultural information and curiosities: The grape variety is present naturally, in this area, since prehistoric times. Serving suggestions: The Curtefranca Bianco enhances its properties with fish dishes, whether they are first or second courses. It is also excellent as an aperitif, either alone or accompanied by appetizers of fish or meats. The Rosso type is served with tasty main courses, such as pasta with meat sauces, and second courses of white meat. All types of Curtefranca are very good combined with traditional dishes of Lombardy. Production area: Municipalities of Paratico, Capriolo, Adro, Erbusco, Corte Franca, Iseo, Ome, Monticelli Brusati, Rodengo, Saiano, Paderno Franciacorta, Passirano, Provaglio d'Iseo, Cellatica and Gussago, Cologne, Coccaglio, Rovato, Cazzago San Martino and Brescia. Grape varieties allowed for its production: For the Bianco type, grapes from the vines of Chardonnay are used (minimum 50%). May also contribute up to a maximum of 50%: the Pinot bianco and/or Pinot Noir. For the Rosso type Cabernet Franc and/or Carmenere (minimum 20%), Merlot (minimum 25%), Cabernet Sauvignon (from a minimum of 10% to a maximum of 35%) are used. Grape vines with red berries, up to a maximum of 15%, allowed for the Lombardia region, can contribute to the production.
