Bellavista house spotlight
Vittorio Moretti, founder of Bellavista, on camera at Convento dell'Annunciata talking about the Franciacorta house behind this Riserva.
The market on this bottle
Wine-Searcher tracks this 2013 Bellavista Vittorio Moretti Riserva Extra Brut Franciacorta DOCG, Italy across the open market. Their published U.S. low is $136.38 and the average is $158.89. Our slash is $144.00.
2013 Bellavista Vittorio Moretti Riserva Extra Brut Franciacorta DOCG, Italy
Vittorio Moretti's flagship Extra Brut Riserva, brioche and saline citrus after years on the lees, a 2013 you can open at one hundred forty-five dollars.
The 2013 Vittorio Moretti is Bellavista's prestige Franciacorta: Chardonnay with Pinot Nero, Extra Brut, toasted pastry, candied citrus, and a long salty close, now $144.
The Franciacorta that has to wear the founder's name
Vittorio Moretti is not an entry cuvee. Bellavista bottles this Riserva only when the vintage fits the idea: Chardonnay with Pinot Nero, a serious share fermented in oak, Extra Brut dosage, years on the lees. Falstaff 95 for the 2013: pastry, honeycomb, candied citrus, white truffle, a rounded mousse, and a salty close. This is the bottle that argues Italy's metodo classico can take a prestige seat without borrowing a French slogan.
The house
Vittorio Moretti founded Bellavista at Erbusco in 1977: a hill, a house, a cellar. Francesca Moretti now leads the wines. The cuvee carries his name.
The wine
Chardonnay-led with Pinot Nero. A large share fermented in oak. Extra Brut. Long lees aging. 12.5% ABV.
The scores
Falstaff 95. Bright straw gold, persistent mousse, pastry, citrus, iodine, a long precise finish.
The drinker
Serve 46 to 50 F in a white-wine glass, not a thin flute. Fried calamari or shrimp risotto.
Pastry, citrus, then the salt
Falstaff: buttered pastries, honeycomb, candied citrus zest, salty iodine, even white truffle and cream, with a rounded mousse and a long finish. Extra Brut keeps it dry.
Bellavista skipped 2012 for this cuvee and chose 2013: a late, atypical year with a May snow and a full, slow ripening. The 2013 was built for Extra Brut precision, not a sweet toast.
Buttered pastry, honeycomb, candied citrus, iodine, cream, a thread of vanilla.
Fine mousse, Extra Brut dryness, 12.5% ABV, years on the lees.
Salty, long, precise. Serve 46 to 50 F. No decant.
Oak fermentation, Extra Brut, then time on the lees
On the house record, Vittorio Moretti is the Riserva that must recapitulate Bellavista: Chardonnay with Pinot Nero, a serious share of the base wines fermented in oak, Extra Brut dosage from older cuvees rather than a sugar trick, then a long stay on the lees. The 2013 is that architecture after more than a decade.
Intravino reported the 2013 as about 61 percent Chardonnay and 39 percent Pinot Nero, with more than half the wines fermented in oak pieces. Extra Brut keeps the salt in front.
Serve 46 to 50 F in a white-wine glass so the pastry and citrus can show. Fried calamari or shrimp risotto.
A builder who planted a hill and named the wine for himself
Vittorio Moretti came to Franciacorta as a constructor and stayed as a founder.
In 1977 Moretti began Bellavista at Erbusco: one hill, vineyards, a house, an underground cellar. Mattia Vezzola helped set the sparkling brief. Francesca Moretti now leads the wines.
The Vittorio Moretti Riserva is not made every year. It is the cuvee that has to be faithful to the name on the label.
The 2013 Extra Brut is that idea after long lees aging: pastry, citrus, salt, and a mousse that still feels precise.
Salt, crunch, then a creamy risotto
Extra Brut Franciacorta wants fried crunch and a savory, creamy plate, not a sugar dessert.
Two plates. One fried calamari. One shrimp risotto. Both can take pastry, citrus, and Extra Brut salt.
Serve 46 to 50 F in a white-wine glass. No decant. Chill, pour, let the mousse settle.
Fried Calamari With Red Sauce
Crunch, salt, and a squeeze of lemon. Extra Brut's classic landing.
Why it works: Fried crunch loves the mousse. Lemon and salt echo candied citrus and iodine.
View Recipe for Fried Calamari With Red Sauce (opens in a new tab)
Risotto ai Gamberi (Shrimp Risotto)
Creamy rice, sweet shrimp, a savory middle for pastry and citrus.
Why it works: Lees creaminess meets risotto. Shrimp sweetness keeps Extra Brut from feeling austere.
View Recipe for Shrimp Risotto (opens in a new tab)Put the Moretti Riserva in the cart
Falstaff 95. Extra Brut. The founder's name on a 2013 Franciacorta. One hundred forty-five dollars.
Put it in the cart. This is the Bellavista bottle that has to be good enough to wear Vittorio Moretti.
