Franciacorta - the renowned wine region of Lombardy in the province of Brescia near the Iseo lake - has achieved in the last twenty years a worldwide success for its high quality bubbles; here the production of classic method sparkling wines is to be considered among the very best of Italy and of the world. The enology of this region does not only mean sparkling wines - which, for law and coherence, must be called with the name of the area, that is exclusively Franciacorta - here the production of wine has truly ancient origins, which set their roots in the course of the history and of centuries, when the production was mainly about bruschi wines, that is lively and slightly sparkling, a characteristic which witnesses the ancient predilection of the people of this land for bubbles. Certainly at those times no one was thinking about classic method sparkling wines, however those slightly sparkling wines have certainly began the long way that now sees Franciacorta at the top of the worldwide production of charming bubbles.

A view of the cellars where Franciacorta bottles age

 At Monticelli Brusati, in the North-Eastern part of the Franciacorta region, near a natural morainic land, is located Tenuta La Montina, that in less than twenty years has been successful in reaching the top of the production of bubbles and wine tables. Tenuta La Montina - which includes the enchanting Villa Baiana - has pretty ancient origins and the first historical witnesses are dated back to 1620, at the times when the property of the estates was of a family from Valsabbia, led by Benedetto Montini - ancestor of Pope Paul VI - of whom was named after not only the whole estate but also the neighboring hill. In 1982 Tenuta La Montina was acquired by the Bozza family, that thanks to the work of Giancarlo, Vittorio and Alberto brothers, has thus continued the wine making tradition of the family. The first works were oriented to the construction of the underground cellar which extends in the underground of the hill and in which are being aged the precious Franciacorta wines. The underground cellar currently extends on an area of 4,300 mq (3.86 square miles) in which is ensured a temperature of 10-12°C (50-54°F) all year long, therefore offering the best conditions for the aging of Franciacorta.

 Tenuta La Montina currently owns vineyards for about 38 hectares (94 acres), located in 7 communes of Franciacorta, and cultivated in limestone and clay soils, with an average yield of 85-90 quintals per hectare (8.3-8.8 tons per hectare) and a density of 5,400-5,800 vines per hectare. The winery's vineyards are mainly located in hilly areas from which are being harvested grapes for a total yearly production of about 350,000 bottles, of which about 250,000 of Franciacorta DOCG and the remaining 100,000 of table wine and of Terre di Franciacorta - Curtefranca DOC wines. The varieties cultivated in the La Montina's vineyards are the ones allowed for the production of appellation wines of the area. Chardonnay, Pinot Blanc and Pinot Noir for Franciacorta and white Terre di Franciacorta; Cabernet Sauvignon, Cabernet Franc, Merlot, Nebbiolo and Barbera for red Terre di Franciacorta. The harvest is done in two distinct periods. In the half of August and in the beginning of September are being harvested the grapes to be used for Franciacorta DOCG in order to ensure the right levels of acidity for the production of base wines; from September to October for the grapes used for the production of table wines Terre di Franciacorta DOC.

	One of the Tenuta La Montina's Marmonier vertical presses

 After having traveled the French Champagne, the Bozza brothers have decided to introduce in the winery the vertical press “Marmonier” - typical of the Champagne area - constructed in the Franciacorta region thanks to the help of local artisans. The La Montina's Marmonier press has a width of 3 meters (about 10 feet) and a pretty short height in order to limit the flowing of the must while allowing a soft pressing of grapes and avoiding the breaking of the skins and therefore the release of coloring substances in the juice. The Marmonier press is located above the cellar therefore allowing the free run juice to reach the vinification tanks for the effects of gravity and without using any pump. In the cellar the must is being fermented - according to the type of wine - in steel tanks or in barriques, in which the temperature is constantly controlled. At the end of the first production phase, wines are processed according to the type of wine to be produced. Table wines follow the usual enological practices of aging, whereas the precious Franciacorta begins their journey towards the joyous foam that will lead to enchanting bubbles.

 Non vintage Franciacorta wines - as defined by the production disciplinary - age on their lees in the bottle for 18 months (24 months from the beginning of harvesting), whereas for millésime Franciacortas the aging in bottle will be of 36 months. The remuage of bottles is done by hand by expert cellar masters who shake and rotate bottles on a daily basis and in order to push the sediment towards the neck. The disgorgement is done by using the modern technique of à la glace, by freezing the neck of the bottle at -28°C (-18°F) with a solution of glycol. The production of La Montina's Franciacorta is valuable and of excellent quality. The range is made of many types including a Franciacorta Brut as well as a Franciacorta Extra Brut, both produced with Chardonnay and Pinot Blanc grapes. The Franciacorta Satèn - produced with Chardonnay grapes - is a truly pleasing and well made wine, probably among the best bubbles of this Franciacorta's winery. Very pleasing and interesting is also the Franciacorta Demi Sec Rosé - produced with Pinot Noir and Chardonnay grapes - very agreeable for its pleasing sweetness and crispness of its small berried fruits.

 The range of Franciacorta is completed by the prestigious Brut millésime - produced with Chardonnay and Pinot Noir grapes - a complex and interesting product, flagship of La Montina's bubbles. Even the table wines are very interesting and agreeable. Among whites there are Terre di Franciacorta Bianco Palanca (Chardonnay and Pinot Blanc) and Bianco Rubinia (Chardonnay). Among red wines there are Terre di Franciacorta Rosso and Rosso dei Dossi (Cabernet Sauvignon, Cabernet Franc, Merlot, Barbera and Nebbiolo) as well as the excellent Barbur, a full bodied wine in the Bordelais style. La Montina is not wine only. Since October 2004 in the rooms of Villa Baiana - which is part of the estate - is found the important Museum of Contemporary Art in Franciacorta completely dedicated to the work of the renowned artist Remo Bianco. The museum owns 400 works which are alternatively exposed in the halls and in the rooms of Tenuta La Montina and Villa Baiana. The museum has been realized thanks to the efforts of the Bozza family in strict collaboration with the painter Renato Missaglia, therefore making Tenuta La Montina a dynamic reality for the production of wine as well as a witness of that important union which more and more frequently sees wine and art joined together.

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