Country and Region:
Grape Varieties :
Chardonnay | Pinot Nero
The Pinot Nero (80%) and Chardonnay (20%) grapes are harvested by hand and placed in cases.
On arrival at the winery the entire grape clusters are soft pressed and the primary fermentation of the grape must takes place.
To create the ‘Cuvée’, the different wines from selected vineyard parcels are then chosen and blended.
To begin the secondary fermentation, Franciacorta is made just like Champagne. The wine is bottled and the ‘Liqueur de Tirage’ (a blend of fine sugar and ‘lees’) is added. The bottle is sealed with a crown cap and then laid down for 24 months for Franciacorta Rosé Brut Millesimato. During this period the bottles undergo ‘Remuage’ (rotating 360° and lifting 45°) once a day.
After this period, the tops of the bottles are frozen and the plug is removed. This process is called ‘dégorgement’.
Before the mushroom cork and wire cage seal the bottle (all under pressure) the ‘Dosage’ is added and in the case of the Monzio Compagnoni Franciacorta Extra Brut this is 5 grams per litre.
The official DOCG label is then added at this point along with the final labelling and packaging.
Premium Classic Method Sparkling wine.