Introducing Montina Franciacorta Dosage Zéro:
Our Purest Essence
Every so often, a wine emerges that is set to become a new benchmark. Let’s raise a glass to a Franciacorta that embodies the values and passion of Montina. Named Dosage Zéro, enhanced with a violet and gold label, it fully represents us with the quality of its raw ingredients and the expertise of our craftsmanship.
We waited until our vineyards, as well as our cellar, were truly ready to produce a Franciacorta of this caliber, releasing an initial limited edition of fewer than 5,000 bottles.
The grapes, 75% Chardonnay and 25% Pinot Noir, are sourced from our Fantecolo and Monterotondo vineyards, planted in the early 1990s. Set on recently morainic soils, with shallow, gravelly soil, these conditions are optimal for producing fresh grapes with vibrant acidity.
As with all our Franciacorta wines, the harvest is strictly manual, typically completed by the second or third week of August, with grape selection done both in the vineyard and in the cellar. The grapes are gently pressed using pneumatic lung presses, which softly separate the “mosto fiore”.
The first fermentation takes place in stainless steel tanks under controlled temperatures. The 10% of the Chardonnay is then aged in wood until the spring following the harvest. At this point, the wine undergoes the “tirage,” or bottling for the second fermentation, and is then aged on lees for at least 36 months.
Afterward, the bottle is disgorged to remove sediments. Typically, a small amount of sugar is added to increase the wine’s sweetness level in a process known as dosage. However, for this wine, no sugar is added, preserving its purest essence with a residual sugar level of 0 g/L. Therefore the name, Dosage Zéro.
Dosage Zéro presents a straw-yellow color, enhanced by delicate golden highlights. The nose reveals distinct exotic fruit aromas. On the palate, it unveils a refined, bold character, with a direct and precise taste that will captivate discerning palates today. We recommend pairing it with Scottona tartare or salmon sashimi, served at 7 degrees Celsius.
From the very first sip, you’ll recognize it as a new Franciacorta Montina destined to become a classic. Starting from zero.
