Monte Rossa
Franciacorta P.R. Blanc de Blanc Brut Magnum
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Over 24 months on the lees |
- Magnum Format 1.5 L: suitable for sophisticated toasts; gift box included
- Grapes and style: 100% Chardonnay, 35% reserve wine; Blanc de Blancs brut
- Traditional Method: fermentation in steel and wood, matured on the lees for over 24 months
- Aroma and taste: notes of loquat, yellow apple, elderflower; soft mousse and savoury finish
- Pairings: ideal with aperitifs, cured meats, cheeses, seafood, sushi, veal and poultry
Description
What kind of wine it is
The Franciacorta P.R. Blanc de Blanc Brut Magnum by Monte Rossa is an elegant sparkling wine made using the Traditional Method, crafted from Chardonnay grapes and reserve wines. It stands out for its fine and persistent perlage, which introduces a structured and enveloping aromatic profile. On the nose, fresh notes of loquat, Golden apple and elderflower emerge, harmonised by delicate hints of green almond, white peach and white chocolate. On the palate, it offers a creamy mousse accompanied by vibrant citrus nuances. The sip reveals a crisp balance and a pleasant savoury trail, finishing with a long and persistent aftertaste enriched by hints of dried fruit.
Where it comes from
This expression from the Franciacorta region originates in Lombardy, on the renowned Brescia hills between the towns of Bornato, Passirano and Iseo. The vines grow on moraine-glacial soils with valuable sandy and clay components, fundamental geological elements that give the wine a precise flavour profile and pronounced minerality. Monte Rossa selects bunches from various estate crus to best interpret this hilly territory, reflecting its authentic identity in every glass.
How it is produced
The production process begins with a rigorous manual harvest, followed by a gentle pressing to extract only the finest part of the must. Each cru is vinified separately: fermentation takes place both in steel and in oak barrels, giving the wine remarkable aromatic complexity. A skilful blend is then created between vintage bases and reserve wines, enhancing the purity of the Chardonnay before the prise de mousse according to the Traditional Method. Ageing on the lees for over twenty-four months, combined with the brut dosage, defines the elegant texture and impeccable persistence of the final result.
History and Curiosities
Created to celebrate the 35th anniversary of the winery, Franciacorta P.R. Blanc de Blancs is a tribute to the founders Paola Rovetta and Paolo Rabotti, the latter being the first president of the Consortium. Founded in 1972 in Bornato, the Monte Rossa estate presents in this prestigious Magnum format a harmonious selection of Chardonnay, enriched with 35% reserve wine. The result of rigorous production criteria and over 24 months of ageing on the lees, this renowned Metodo Classico embodies the Lombard wine excellence of a winery awarded the Gambero Rosso Star.
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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2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One of the most prestigious wine guides in Italy.
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93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1972
- Oenologist: Emanuele Rabotti
- Bottles produced: 500.000
- Hectares: 70
The history of Monte Rossa is starred by strategically winning decisions such as being first to abandon still wines to search for excellence in Franciacorta, or the determination to invest in technology, or again the continuous research and experimentation distinguishing this winery.
Today the Monte Rossa Company manages 70 hectars of vineyards. The different locations of cru on plots with different exposition contribute to increase the aromatic richness of grapes in such a way to make up very rich cuvée under the frame and complexity aspect. The Company production is 500.000 bottles approx. per year. Read more
| Name | Monte Rossa Franciacorta P.R.Brut Magnum |
|---|---|
| Type | White brut |
| Denomination | Franciacorta DOCG |
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monte Rossa |
| Story | History and Curiosities Created to celebrate the 35th anniversary of the winery, Franciacorta P.R. Blanc de Blancs is a tribute to the founders Paola Rovetta and Paolo Rabotti, the latter being the first president of the Consortium. Founded in 1972 in Bornato, the Monte Rossa estate presents in this prestigious Magnum format a harmonious selection of Chardonnay, enriched with 35% reserve wine. The result of rigorous production criteria and over 24 months of ageing on the lees, this renowned Metodo Classico embodies the Lombard wine excellence of a winery awarded the Gambero Rosso Star. |
| Origin | Morainic hills of the municipalities of Bornato, Brescia, Cazzago San Martino, Passirano, Adro, Iseo, Rodengo Saiano (Franciacorta, Lombardy, Italy) |
| Soil composition | Glacial moraine in the Monte Rossa hilly area, with some sandy and clayey soils |
| Cultivation system | Spurred cordon at 70 cm from the ground; Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | Maximum 95 quintals per hectare |
| Production technique | Blend of wines obtained from Chardonnay (65% from the best crus and 35% reserve wine); gentle pressing selecting the best part of the grapes for no more than 55% yield; each cru vinified separately; fermentation in steel tanks and oak barrels; secondary fermentation using the traditional method (classic method); ageing on the lees for over 24 months |
| Wine making | Soft pressing of the grapes with selection of the best part, not exceeding 55% of the yield; each cru vinified separately; fermentation in steel tanks and oak barrels; secondary fermentation using the Traditional Method and ageing on the lees for over 24 months. |
| Aging | Over 24 months on the lees |
| Year production | 80000 bottles |
| Allergens | Contains sulphites |