12.5% - 1g/l - 420–450 m a.s.l. - Winemaking involves direct white pressing, without any skin contact.
The base wine rests in steel for about 8 months on the fine lees, often with frequent bâtonnage to maintain lively aromas and structure.
The secondary fermentation in the bottle (classic method) lasts about 55–60 months.
Riddling is done manually, bottle by bottle, and disgorgement is performed à la volée.
At the time of disgorgement, only the same base wine aged on the lees is used for topping up, without the introduction of younger wine.
Monticelli Brusati - Franciacorta, Lombardy
Ready to drink together?
We want to start on the right foot... with the right glass! You get a 5% discount on your entire order. Subscribe to our Newsletter – we only send out hot stuff 🔥
Age verification
Are you an adult?
Looks like you're not old enough just yet
You must be 21 years or older to enter this website.
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.
