La Montina
Franciacorta Dosage Zero
| Denomination | Franciacorta DOCG |
|---|---|
| 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. |
| Product name | Franciacorta Dosage Zero |
| Color | Brilliant straw-yellow color. |
| Perfume | Intense with notes of toast and candied yellow-fleshed fruit. |
| Taste | Dry and vibrant, with pronounced acidity and minerality. |
| Pairings | Beef carpaccio with shavings of Parmigiano. |
| Region | Lombardy |
| Country | Italy |
Description
The grapes come from vineyards located in soils of recent morainic origin, characterized by shallow soils with cobbles, which provide optimal conditions for producing fresh berries with lively acidity.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
- 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 17 kg. 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 |