Montezane: 48 months of patience in a bottle

Montezane begins with Spergola harvested in mid-August, before complete ripeness, to preserve the taut acidity needed for long traditional-method ageing. Only the first and purest fraction of must, immediately separated from the pomace, is retained for the sparkling base.

Secondary fermentation takes place in bottle in spring. The bottles then remain for 48 months in a cool cellar before being placed in pupitres and riddled by hand until the yeast reaches the closure. Disgorgement completes the process, without dosage. The finished wine has a fine, persistent perlage, deep straw colour and aromas recalling bread crust, yellow flowers and fresh apple, with a dry, harmonious and long palate.