La Montina
Franciacorta Dosage Zero
| Denomination | DOCG Franciacorta Dosaggio Zero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 75% Chardonnay, 25% Pinot Nero |
| Aging | At least 32 months. |
Description
Franciacorta Dosage Zero, produced by La Montina. A Franciacorta born from a family's passion for the land and winemaking. Blend of 75% Chardonnay and 25% Pinot Noir. Fine and persistent perlage. Intense with hints of toast and candied yellow fruit. On the palate, it is smooth and fresh, with a pleasant finish. A wine that celebrates the art of sparkling wine making, perfect for aperitifs and refined dinners.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1987
- Oenologist: Rocco Marino
- Bottles produced: 400.000
- Hectares: 70
Their father, Fioravante Antonio (known as Fiore), with hands stained with the typical color of winemakers, had always worked the vineyards and produced red wine. Their mother, Vittoria Gaia (known as Gina), managed her own Osteria in the heart of Monticelli Brusati, the ancestral village of the entire family.
Today, the values of the Bozza family are also preserved by their grandchildren Michele, Daniele, and Anna, who interpret them with respect and sensitivity to the challenges of modern times. Read more
| Name | La Montina Franciacorta Dosage Zero |
|---|---|
| Type | White pas dosé |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 75% Chardonnay, 25% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | La Montina |
| Climate | Altitude: 200 - 250 m a.s.l. |
| Soil composition | Recent moraine. |
| Cultivation system | Guyot |
| Plants per hectare | 5500 |
| Yield per hectare | 85 q. |
| Harvest | Strictly manual, the grapes are placed in crates with a maximum weight of 17kg. Usually carried out by the second/third ten days of August, with selection of the grapes both in the vineyard and by sorting in the cellar. |
| Wine making | The grapes are gently pressed using pneumatic lung presses with soft pressing and separation of the flower must. The first alcoholic fermentation takes place in stainless steel tanks with constant temperature control. For 10% of the Chardonnay, it matures in wood until the spring following the harvest, when it is drawn off or bottled for the second fermentation in the bottle with subsequent ageing on the lees. |
| Aging | At least 32 months. |
| Allergens | Contains sulphites |