||White sparkling classic method
||The Montenisa Estate is located in the heart of Franciacorta, in the village of Calino, near the Lake of Iseo. In 1158, the bishop of Brescia granted the town to a local noble family and towards the end of the 19th century, Lavinia Calini, who married Gaetano Maggi, inherited the property, which has always remained part of the estate of the noble Brescian family. In 1999, the Marchesi Antinori family and the Conti Maggi family came to an agreement for managing the lands surrounding the main villa, with the objective of producing a great Franciacorta in the noble vineyards.
||The chardonnay grapes were gently crushed in whole bunches. The ‘fiore’ grape must, which is that which is obtained from the first gentle pressing of the grapes, underwent the first alcoholic fermentation in part in stainless steel tanks, and in part in barriques. During the spring of the following year, the wine began the second phase of fermentation in the bottle and remained in contact with the yeasts for a period of at least 30 months. The remuage (process by which sediment is drawn to the neck of the bottle so it can be removed) was done by hand. In order for the wine to be able to best express its naturally fragrant notes, the disgorging was done without the addition of dosage.
||After disgorging, the bottles were set aside for at least three months before being introduced on the market.