La Montina
La Montina Franciacorta Extra Brut
| Denomination | Franciacorta DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 75% Chardonnay, 25% Pinot Nero |
| Aging | In bottles for at least 24 months on yeasts. |
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
- Start up year: 1987
- Oenologist: Rocco Marino
- Bottles produced: 380.000
- Hectares: 72
Franciacorta La Montina is produced in accordance with the strict laws laid down by the 'Consorzio Vini Franciacorta' (the body responsible for regulating the production and maintaining standards) of which it is a part. The laws, the strictest in the world relating to the production of "Metodo Classico" (The Champagne or traditional Method) sparkling wine, ensure absolute quality.
The production of Franciacorta demands only the use of noble grape varieties, (Chardonnay and Pinot Bianco for white and Pinot Noir for red) which must be hand harvested in baskets with a capacity of 18-20 kg. Its key characteristic is derived from the natural second fermentation in the bottle and the subsequent slow maturation and refinement on the lees. This period of maturation must be no less then 18 months for the non-vintage wine, 30 months for the vintage and at least 60 months for the Riserva.
The harvest, completed manually, starts at the beginning of August allowing the grapes to maintain high acidity. Since 1999 the winery has been using a unique vertical 'Marmonier' press constructed by local artisans and friends of the La Montina estate. The aim is to maximise the quality of the juice during the pressing. The use of this special press is extremely rare in Franciacorta, in fact it is one of only 2 available in the whole region. This type of mechanical press takes advantage of the full width of the vessel which has a diameter of 3 metres but a height limited to only 120 cm, to reduce the outflow time of the must and yet achieve a very soft pressing without breaking the skins and with a yield of 35%-40% juice. This soft pressing allows the berries to maintain all of their phenolic qualities which would largely be lost through an excessive, violent pressing. Read more
| Name | La Montina Franciacorta Extra Brut |
|---|---|
| Type | White extra brut |
| 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 |
| Soil composition | Shallow morainic soil with pebbles. |
| Yield per hectare | 9,000 kg. |
| Harvest | The grapes, hand-picked, followed the same procedure as the basic Franciacorta Brut with selection of the first fractions obtained from the pressing. |
| Aging | In bottles for at least 24 months on yeasts. |
| Residual sugar | 4.0 gr/L |
| Allergens | Contains sulphites |
