Franciacorta Extra Brut

To produce Franciacorta Extra Brut La Montina selects grapes from shallow morainic soils, that give higher acidity leve in the grapes. Moreover they use only the must from the first pressing of the grapes, the purest and most delicate.

The fermentation of the base wine is carried out in steel. The second fermentation with the traditional method is followed by an aging on the lees for 24 months. It is dosed with only 3.5 g / l of sugars.