ING_Tenute La Montina. The Seven Franciacorta

The sevenFranciacorta

The seven Franciacorta

Da sinistra, Alberto, Vittorio e Gian Carlo Bozza con il figlio MicheleFrom left, Alberto, Vittorio, Gian Carlo Bozza and his son Michele

The La Montina estate consists of approximately 72 hectares of vineyard spread across 7 different communes of the Franciacorta region. The vineyards lie across low hillsides with soils consisting of calcareous clay and silt. The yield is approximately 100 quintals per hectare with a vine density of 5400-7000 plants per hectare. The average annual production of Franciacorta is approximately 450 000 bottles.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 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 kg. 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 harvest, completed manually without affecting the grapes maturation, starts at the beginning of August allowing the grapes to maintain high acidity.Since 1999 Gian Carlo Bozza and the winery staff have 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 and the use of this special press is extremely rare in Franciacorta, in fact it is one of only two available in the whole region. This type of mechanical press takes advantage of the full width of the

From Brut to Riserva, 20 years of Franciacorta

Facing page: The first Franciacorta Brut La Montina. This classic style of bottle was used to market the Bozza brother’s first vintage in 1988. On the subsequent pages, our new exclusive packaging displays the new bottle. The colours of each box correspond in turn to the colours of our new labels.

Facing page: La Montina’s seven different types of Franciacorta display the beautiful and elegant new labels, a celebration of our 20th anniversary. On the subsequent pages, the new design is shown in Magnum and Jeraboam.

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. The entire area devoted to the press is deliberately located above the winery so as to exploit the use of gravity to transfer the must, thus eliminating the need for pumps.Depending on the grape variety, type of pressing and location of the original vineyard, the different musts are then divided between steel tanks and «barriques» where they undergo the first fermentation. At approximately seven months after the vintage, the base wines are carefully selected and bottled for the «tiraggio», the process of adding yeast and sugar to the bottle which in turn kick-starts the second fermentation. Once tightly sealed, the bottles are carefully transferred to the cellar where they are manually laid down in large stacks and left to rest. In the dark silence of the vault, the second fermentation starts and transforms the sugars into alcohol and carbon dioxide which creates the bubbles, the unmistakeable characteristic of Franciacorta. After a long period of maturation on the lees, not less than 18 months (The non vintage Satèn and Rosé wines spend 24 months maturing, the vintage wines 30 months and the Riserva 60 months), «Remuage» ensues. This is the process by which the sediment is gently encouraged to slide down the bottle to the neck where it is eventually expelled by «dégorgement». This is a mystical process unique to the traditional method of production and at one time was an indication of the skill of the cellar master who with a lightening quick snap of the wrist removed the cap, whilst loosing as little wine as possible.Today, thanks to the wonders of modern technology, the sediment is frozen solid by immersing the neck in a solution which freezes it to -28 degrees enabling its expulsion without the loss of the precious wine. Yet even today at La Montina the traditional technique is still practised as a demonstration, to the delight of the many visitors to the cellar. At this point the ‘liqueur d’exposition’ is added. This is a sticky syrup composed of selected wines and sugar in variable concentrations depending on the final style of the wine, whether it be Extra Brut, (very dry), Brut, (dry) or Demi Sec, (medium dry). When the «liqueur» is not added the wine is characterised as Pas Dosé. Finally, the bottle is sealed with the distinctive anchored cork followed by a wire mesh and sleeve.

Franciacorta BrutTRAINING SYSTEM: Guyot

YIELD PER HECTARE: 100 quintals/hectareGRAPE VARIETIES: 95% Chardonnay, 5% Pinot NoirMATURATION: Spends at least 24 months on the lees

RESIDUAL SUGAR: 9 grams/litreAVAILABLE THE FOLLOWING FORMATS: 0.75 litre, 1.5 litre (Magnum) 3

litre (Jeraboam)

FR ANCI ACORTA BRUT

If one wine was to singularly express with elegance

and versatility both the essence

of the local «terroir» and of the estate, it would

be La Montina Brut. In short it is a wine for all occasions.

This «cuvée» blended from the juice of two different

varieties planted in seven different locations through the

zone is the result of two separate pressings;

the first with the «Marmonier»

and the second with the standard pneumatic

press. The grapes come from two different vintages

maintaining the consistency from year to year.

The generous mousse, the acidity, the lovely aromas of fresh fruit and f loral notes

makes this wine a superb aperitif and an excellent

accompaniment to the first course and fish dishes.

Franciacorta Extra BrutTRAINING SYSTEM: Guyot

YIELD PER HECTARE: 100 quintals/hectareGRAPE VARIETIES: 95% Chardonnay, 5% Pinot NoirMATURATION: Spends at least 24 months on the lees

RESIDUAL SUGAR: 4.5 grams/litreAVAILABLE THE FOLLOWING FORMATS: 0.75 litre, 1.5 litre (Magnum)

FR ANCI ACORTA EXTR A BRUT

The grapes for this wine come from particularly

well ventilated vineyard locations of moraine origin

with shallow pebbly soils well suited to the production

of very fresh berries with high acidity.

The bunches, having reached phenolic ripeness,

are hand harvested and then undergo the same process as

the Brut with only the selection of the first

press juice going into the wine. The wine has a very fine

mousse which hugs the glass like a wreath.

On the palate it is dry, as it should be, very clean and

with excellent minerality. The nose is broad and offers aromas of Artemisia f lowers

and fresh fruit. It is ideal as an aperitif or

served with oysters, fried fresh water fish

or Grana Padano cheese.

Franciacorta Rosé Demi SecTRAINING SYSTEM: Guyot

YIELD PER HECTARE: 100 quintals/hectareGRAPE VARIETIES: 60% Pinot Noir, 40% ChardonnayMATURATION: Spends at least 24 months on the lees

RESIDUAL SUGAR: 34 gr/lAVAILABLE THE FOLLOWING FORMATS: 0.75 litre

FR ANCI ACORTA ROSE

DEMI SEC

This wine of considerable softness was born almost by chance

from a stylistic experiment and has since become

a pleasurable reality. It is made from predominantly Pinot

Noir upon whose skins the wine spends

a short time to extract not just the enticing colour, but also

the aromas and f lavours of little red fruits

and undergrowth. The combination of freshness

and finesse imparted by the Chardonnay completes

the wine. The mousse is vibrant and harmonious

and the fruit, sweet and fresh, an ideal accompaniment to fresh fruit, small tarts

and desserts and even delicately f lavoured cheeses.

Franciacorta Argens Satèn BrutTRAINING SYSTEM: Guyot

YIELD PER HECTARE: 90 quintals/hectareGRAPE VARIETIES: 100% Chardonnay

MATURATION: Spends at least 24 months on the leesRESIDUAL SUGAR: 9 gr/l

AVAILABLE THE FOLLOWING FORMATS: 0.75 litre, 1.5 litre (Magnum)

FR ANCI ACORTA ARGENS

SATEN BRUT

The Chardonnay grapes that go into this wine come

only from our best vineyards, Rubinia and Dossello

which are some of the oldest in the estate and have a superb

micro-climate thanks to their proximity to

the Lago d’Iseo. The grapes are pressed very softly using only the ‘Marmonier’ press and the fermentation takes

place partly in medium toast «barriques» to add elegance, finesse and a note of vanilla. The mousse is very soft and

the bubbles fine with a colour of varying depths of straw yellow depending on the

vintage. The nose offers a complex bouquet

of acacia honey and aromatic herbs.

The palate is smooth and delicate. Ideal

accompaniments are light first courses, fish and white meat.

Franciacorta Aurum Millesimato BrutTRAINING SYSTEM: Guyot


RESIDUAL SUGAR: 9 gr/lAVAILABLE THE FOLLOWING FORMATS: 0.75 litre, 1.5 litres (Magnum)

FR ANCI ACORTA AURUM

MILLESIM ATO BRUT

Aurum is obtained from grapes picked only

in the best vintages. It is composed of Chardonnay which gives the wine elegance

and finesse and Pinot Noir which imparts structure

and body. This blend combined with a very gentle

pressing produces a distinctly golden hued wine of unmistakeable personality.

The mousse is soft and the bubbles persistent

and long. The olfactory notes and hints of unripe fruit

combine with engaging stone fruits and a whiff of vanilla.

In the mouth the racy acidity balances with a full body

and depth of f lavour. Aurum works supremely well with full f lavoured but balanced foods.

Franciacorta Rosatum Rosé Extra BrutTRAINING SYSTEM: Guyot


RESIDUAL SUGAR: 4.5 gr/lAVAILABLE THE FOLLOWING FORMATS: 0.75 litre

FR ANCI ACORTA ROSATUM

ROSE EXTR A BRUT

Rosatum is obtained from predominantly Pinot

Noir harvested from vineyards steeped in history and quality.

The usual soft pressing of the berries and the carefully

timed maceration on the skins give this wine nerve and body, while the Chardonnay

completes the wine with finesse. The mousse is

generous and soft and the nose full of aromas

of mature forest fruits. In the mouth, it is soft and full

bodied. It is super as an aperitif but is at its best accompanying

cold meat, grills and strong cheeses. .

Franciacorta Vintage Riserva Pas DoséTRAINING SYSTEM: Guyot

YIELD PER HECTARE: 90 quintals/hectareGRAPE VARIETIES: 45% Pinot Nero, 55% ChardonnayMATURATION: Spends at least 60 months on the lees

RESIDUAL SUGAR: 3 gr/lAVAILABLE THE FOLLOWING FORMATS: 0.75 litre

FR ANCI ACORTA VINTAGE

R ISERVA PAS DOSE

When - on very rare occasions - the vineyards, experience

and desire merit it, a R iserva is born. Everything that goes into such a wine is the best of

the best, the tiny parcels of vineyard, the finest

selection of grapes, the softest pressing and only the perfectly

toasted barrels. Once in bottle and with

obsessive precision the wine is regularly tasted to confirm

each time the excellence of the vintage and its

maximum expression. After a very long maturation

on the lees, this rare wine is completed in the Non

Dosé style, the most natural, masculine and classical

of all Franciacorta. Elegant on the nose, complex

and full on the palate and with a huge personality, the reserve wine is the masterpiece of the estate and should accompany

only the finest of foods.

During the sixteenth century, the nobility of Brescia chose to build their country estates in Franciacorta, attracted by the beauty of the landscape and the mild climate. Today, the region is still characterised by the multitude of elegant villas surrounded by landscape gardens. The many Abbeys, medieval castles and towers dotted around the countryside that separates the Alps from the Po Valley, are older still and the colourful history of this once important trade centre is etched into every stone of these ancient buildings. Franciacorta is a small, sun drenched stretch of land to the south of the Lago d’Iseo in Lombardy, shaped like an amphitheatre of moraine outcrops. Its climate, soils and topography are ideally suited to the vine which has been cultivated here since Etruscan and Roman times. There are many hypothesis surrounding the origins of the name, some based on a musical connection and others on evocative folklore, however no-one really seems to know the truth. The most likely origin seems to be that it derives from «Franchae Curtes»: In the middle ages, the main towns in the area were royal courts, which with the arrival of the Benedictine and Cluny monks, became tax havens (Curtes Francae) for courtiers who were given the job of improving the land and road infrastructure. Whatever the true origin, the name «Franzacurta» appears in the municipality of Brescia for the first time in 1277, while the precise geographical definition of the area dates back to 1429 when the then Doge of the Venetian Republic Francesco Foscari, describes its boundaries in his statute books. These boundaries remain the same today and specify 19 separate municipalities, the exact area of production for Franciacorta wine. Taking any point on the hills carpeted with vineyards, the old stone villages and farmhouses are now interspersed with large modern wineries. These are the exponents of the phenomenon that is Franciacorta, which has since the sixties been catapulted to the forefront of quality Italian wine making. The name Franciacorta carries with it a profound sense of history, a deep rooted connection to the land and a destiny. It is the ultimate expression of the area from which it takes its name. Franciacorta, one region, one wine

Once an ancient centre of trade and commerce, Francia-corta has now become a synonym for Great Wine

Facing page: The vertical «Marmonier» Press, virtually unheard of in Franciacorta

Dove allignano i nostri FranciacortaWhere our vineyards thrive

La Montina would like to thank everyone who has contributed their hard work and dedication to raising the level of quality at the Estate over the last 20 years. We would also like to thank all those who have been an integral part of the creation of La Montina’s 20th anniversary imagery.In particular:Paolo Menon, design of the bottle and art directionMassimiliano Gandossi, graphic designMarina Tagliaferri, pressRinaldo Capra, portraits and still life photographyEnrica Magnolini, assistance with photographyFederico Pollini, external photographyMarino Colato, internal photographyBeppe Baiguera, mappingRobert Bagot, translatingThe Poligrafica Bresciana in Brescia (Italy) for the publication

ringrazia

ING_Tenute La Montina. The Seven Franciacorta

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