Monzio Compagnoni

The historic site

Monzio Compagnoni occupies a rural property in Adro dating to the 1400s. The estate lies among the hills of Franciacorta, a short distance from the Santuario della Madonna della Neve.

1995: acquisition of Cascina Loneto

Founder Marcello Monzio Compagnoni purchased the old Cascina Loneto in 1995. Drawing on his architectural studies, he subsequently enlarged the complex to create better conditions for the conservation of Franciacorta. The project combined the historic rural building with a modern, pragmatic approach to wine production.

Development of the technical team

The project has continued through a long-running collaboration among consulting oenologist and scientist Donato Lanati, in-house oenologist Stefano Graffi and consulting agronomist Luigi Reghenzi. Together they study the vineyards and refine production from year to year.

Vineyard development

The winery now tends 10 ha of Chardonnay, Pinot Nero and Pinot Bianco around the Adro cellar, together with another 27 ha distributed across Adro, Cologne, Cazzago San Martino and Cortefranca. The vines have an average age of approximately 15–20 years.

The winery stands in a natural setting at Adro, among the hills of Franciacorta and near the Santuario della Madonna della Neve. The local climate is described as mild, while the vineyards and hospitality setting are shaped by sun and wind. The broader landscape lies between the Franciacorta hills and Lake Iseo.

Ten hectares of vines surround the winery. A further 27 ha are distributed among Adro, Cologne, Cazzago San Martino and Cortefranca. Drawing fruit from different parts of Franciacorta gives the cellar access to distinct soils and microclimates. This diversity of origins, together with an average vine age of approximately 15–20 years, is used to build complexity and character in the sparkling wines.

Chardonnay, Pinot Nero and Pinot Bianco are cultivated across 37 ha in several parts of Franciacorta. Yield management receives particular attention as a means of preserving grape quality. Selection takes place among the bunches while they are still in the vineyard, before the fruit enters the cellar. The spread of vineyards among different communes supplies musts from distinct soils and microclimates, which are subsequently managed separately until blending.

Monzio Compagnoni operates two production structures. Cellar equipment includes pneumatic presses and temperature-controlled stainless-steel vessels alongside traditional oak casks and barriques.

Bunches are selected in the vineyard. In the cellar, the musts are fractioned and kept separate according to vineyard origin until the blending stage. Franciacorta production follows the denomination's regulations and proceeds through bottling and a second fermentation in the bottle.

Minimum maturation on the lees varies by category: non-vintage cuvées rest for at least 24 months, vintage wines for at least 40 months and reserves for at least 84 months. The production approach combines contemporary temperature-controlled equipment with traditional oak vessels.

Monzio Compagnoni defines its approach through authenticity, quality and tradition, supported by technical knowledge and an entrepreneurial outlook. The intended style is elegant, direct and sincere rather than ornate, with a recognizable character across the Franciacorta and still wines.

Tradition is treated as something to be studied and respected while the business remains dynamic and open to innovation. Modern pneumatic pressing and temperature-controlled stainless steel therefore coexist with traditional oak casks and barriques. The same pragmatic outlook informs the annual work of the oenological and agronomic team, whose objective is continual refinement rather than a fixed production formula.

Respect for the grapes and the vineyards is presented as the first principle of the Franciacorta method. Yield control, selection in the vineyard, separation of musts by origin and extended bottle ageing translate that principle into cellar practice.