Franciacorta FLIES WITH Alitalia
Beginning January 2014, a special bottling of Franciacorta bubbles will be served on intercontinental flights
Franciacorta, the versatile sparkling wine made from Chardonnay, Pinot Noir, and Pinot Blanc grapes, whose 18 months’ ageing sur lie yields its compelling, long-lingering bead of pin-point bubbles, will be available to business class customers on Alitalia.
The airline’s cuisine has won the Best Airline Cuisine award from the American monthly Global Traveler for the last three years, and in 2013 it won another prestigious award, Best In-Flight Wine Program, part of the 2013 Saveur Culinary Travel Awards, for its research into Italy’s indigenous grape varieties and subsequent promotion of these wines, as well as for the best portfolio of quality wines partnered with in-flight meals.
To signal this new synergy, a bottle label was custom-designed as an elegant presentation of this partnership of passionate commitment, one that would convey to the exclusive public of Alitalia’s Magnifica class the beauty, quality, and uniqueness of these two Made in Italy enterprises, Franciacorta and Alitalia, both regarded with the highest respect across the globe.
For Consorzio Franciacorta President Maurizio Zanella: “Every bottle of Franciacorta exhibits an inseparable bond between the earth, the hand of man, and painstaking attention to quality. We are confident that the presence of our wine on board Alitalia’s most exclusive class will contribute to gaining a truly global outreach for Franciacorta and access to those who appreciate fine taste, giving them the desire–and why not?–of visiting our magnificent growing area with its 108 producers and personally living the Franciacorta experience.”
“This initiative represents and exemplifies the concept of co-marketing, with its objective of gaining significant mutual benefits,” stated Giuseppe Ferrarini, Vice President Sales Advertising Services Sponsorship Co-Marketing of Alitalia. “On the one hand, Alitalia is able to offer its customers one of Italy’s greatest products; on the other, Franciacorta, besides gaining direct contact with Magnifica class passengers, will be able to communicate, via the many opportunities offered by Alitalia Mediaservice, its method of production and the qualities of its wine, and at the same time motivate those who taste their wine to visit and appreciate the beauty and wealth of resources of that production area. We are proud to offer Franciacorta in the Magnifica class of our intercontinental flights, the first Italian wine made by in-bottle refermentation to obtain, in 1995, Denominazione di Origine Controllata e Garantita status. Our Magnifica customers enjoy the height of comfort and the absolute finest Made in Italy products, with dishes selected from Italy’s regional cuisines, always accompanied by wines selected by the Italian Association of Sommeliers (AIS).”
Alitalia offers its Magnifica business passengers, in fact, its “I grandi Maestri di Alma” selected menus on a 3-month rotation schedule until October 2014. Alma, the international school of Italian cuisine, has been creating Magnifica’s menus for years, bringing its innovative Contemporanea Italiana Cucina project into the skies, thanks to the collaboration of over 60 of Italy’s top-ranked chefs, the stars of today’s restaurant arts, celebrated across the globe. Through their recipes, these chefs tell their own stories and those of their native areas in a manner that is at once straightforward and elegant, and always respectful of their raw ingredients, designing a cuisine that today more than ever before is a perfect synthesis of solid tradition and an exploration of new culinary frontiers. Just as novel is the graphic design of the menu, which displays the signatures and stylized images of the chefs responsible for the dishes. As just one example, Magnifica customers will be able to enjoy, among its courses, Steamed rennet apple slices with crisp radishes in a sauce of apple mostarda and honey with Cervia salt, Timballo of rice and DOP Taleggio cheese with spinach and purple potatoes, Lamb spezzatino with thyme, laurel, and yogurt in a Pioppini mushroom sauce, and conclude with Duchessa di Parma cake, or a selection of fresh fruit in season, all topped with a fine espresso.