La Montina
Monticelli Brusati – Monticelli Brusati is a village which lies on a beautiful stretch of land to the north east of Franciacorta. Here the little urban streets recede and make way for the woodlands of the Mugnina Valley. To the north, the region is crowned by Lago d’Iseo, creating a special micro- climate from which the whole area benefits, including the vines.
In 1987, three brothers, Vittorio, Gian Carlo and Alberto Bozza, revived the estate. The first mention of the estate dates back to 1620 when the owners of the main house were a noble family from Brescia headed by ‘Benedetto Montini’ – descendant of Pope Paul VI – the namesake of the estate. Since then this small area which includes the adjacent hillside as well as the vineyards has been called “La Montina”. The grounds of the winery are dominated by the 17th century Villa Baiana which is home to the “Remo Bianco Museum of Contemporary Art”, and boasts hundreds of pieces that are exhibited throughout the Villa. The estate has another Gallery in the old wine cellar used for contemporary exhibitions of art and sculpture. In the past the Villa was also a convent, home to the “Sisters of the order of Dorothy”.
The Zonation Study began in 1992 allowed to define the wine suitability of the entire Franciacorta area. The study evaluated the effect of the geopedological features and on morphology of the landscape and on its vineyards and vegetative quality and productivity performance of the Franciacorta vineyards. Franciacorta La Montina is produced in accordance with the strict laws laid down by the ‘Consorzio’ of which it is a part.
The laws governing the wine are the strictest in the world relating to the production of “Metodo Classico” (The Champagne or Traditional Method) sparkling wine. These rigid guidelines are designed for absolute quality. The production of Franciacorta demands only the use of noble grape varieties, (Chardonnay and Pinot Bianco for the white and Pinot Noir for the red) and these must be hand harvested in baskets with a capacity of 18-20 kgs. Its key characteristic is derived from the natural second fermentation in the bottle and the subsequent slow maturation and refinement on the lees (dead yeast cells). 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 wines
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"Rubinia" Chardonnay VDT – 2018
White 100% Chardonnay • Vines Average Age from 6 up to 25 years • South-East/South Exposure • Morainic soil with pebbles • Altitude 200-250 mt asl • Fermentation in stainless steel vats • 8 months maturation in barriques • at least 2 months of bottle fining before the release -
"Brut" DOCG – N/V
Sparkling 85% Chardonnay 15% Pinot Nero • Vines Average Age from 6 up to 25 years • South-East/South Exposure • Morainic soil with pebbles • Altitude 200-250 mt asl • Soft crushing of the grapes and then fermentation in stainless steel vats • At least 26 months on its yeasts • sugar residue 7,5-8,00 gr/l • at least 2 months of bottle fining before the release -
"Satèn" DOCG – N/V
Sparkling 100% Chardonnay • Vines Average Age from 6 up to 25 years • South-East/South Exposure • Morainic soil with pebbles • Altitude 200-250 mt asl • Soft crushing of the grapes and then fermentation in stainless steel vats and 30% aged in wooden barrels • At least 30 months on its yeasts • sugar residue 7,5-8,00 gr/l • at least 2 months of bottle fining before the release -
"Millesimato" DOCG – 2011
Sparkling 70% Chardonnay 30% Pinot Nero • Vines Average Age from 6 up to 25 years • South-East/South Exposure • Morainic soil with pebbles • Altitude 200-250 mt asl • Soft crushing of the grapes and then fermentation in stainless steel vats • At least 48 months on its yeasts • sugar residue 7,5-8,00 gr/l • at least 2 months of bottle fining before the release -
"Riserva Baiana" Pas Dosè DOCG – 2008
Sparkling 55% Chardonnay 45% Pinot Nero • Vines Average Age from 6 up to 25 years • South-East/South Exposure • Morainic soil with pebbles • Altitude 200-250 mt asl • Soft crushing of the grapes and then fermentation in stainless steel vats • At least 72 months on its yeasts • sugar residue 1,5-2,00 gr/l • at least 2 months of bottle fining before the release
