Before our trip in France, the last sparkling wine we drunk was a Franciacorta wine. We already tasted champagne but our visit in that region was fundamental for us to understand how the champagne is vinified, bottled and so on. As Illy explains in the post about our visit in the Champagne region, we visited 2 different kind of producers. In the morning a small producer in Moussy and in the afternoon Veuve Clicqout. Both champagnes were very good and my first thought was: this method is applied in Franciacorta too, and the grapes are more or less the same, but the territory and the climate are very different. I think this is the main plus that France has in comparison to other countries. Of course the Champagne method was created in that region and for its specific environment. All others are copies.