(YahooTravel) - Even though the wine industry has deep roots throughout most of Italy, Tuscany is probably the first region that comes to mind when you think about Italian “wine country.” But north of Milan, where the plains ripple into hills that quickly become the jagged Alps, lies another winemaking region most of us have never heard of.

The wines of Franciacorta are not widely imported in America. The name applies not only to the wine and the geographical area, but also to the process used by more than 100 wineries to turn grapes like Chardonnay, Pinot Nero, and Pinot Bianco into the sparkling wines that bear the name.

A consortium of winemakers strictly regulates a process that involves the classic method of a second fermenting in the bottle (the same process as Champagne). The wines are a definite step up in flavor profile from lower-priced Italian sparkling wines like Prosecco or Moscato, which are not fermented in-bottle, but in pressure-sealed tanks. Dryness classifications are similar to Champagne, so you will see “Brut” and “Extra Brut” among the varieties. In addition, the registered term Satèn applies to a specific type of Franciacorta wine, made with only white grapes, no more than 50% Pinot Bianco, and fermented on the yeast in-bottle for a minimum of twenty-four months. The resulting product has a lower bottle pressure, smaller bubbles, and leaves a delicate feel in the mouth.

While we Americans tend to save sparkling wines for celebrations and toasting, Franciacorta wines pair quite well with food. The Satèn particularly, is both enhanced by and delivers flavor boosts to the foods of Northern Italy. Think Milan Salami, prosciutto, and hard cheeses. It could easily accompany pasta or risotto, and even veal.