Chardonnay 40%, Pinot Bianco 40% and Pinot Noir 20%
12.5% - 1g/l - No maceration, the grapes are pressed directly, without contact with the skins
The base wine remains in steel for 8 months on the fine lees, the second fermentation takes place using the classic method, with the wine remaining in stacks on the lees for approximately 60–72 months (5–6 years)
The disgorgement is manual "à la volée", without the addition of liqueur d'expédition, only the same aged wine is used
Monticelli Brusati - Franciacorta, Lombardy
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