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The Montenisa estate is in the heart of Franciacorta, around the village of Calino near Brescia, a part of Italy famous for its champagne type wine, where ancient palaces, convents, abbeys and churches scattered in the green hills and morainic valleys have seen centuries of history pass by.
The whole clusters of Chardonnay grapes were given a soft and delicate pressing. The finest part of the must, i.e. the first pressing, was first fermented both in stainless steel tanks and in small oak barrels. Towards the spring of the following year, the wine underwent a second fermentation, this time in bottle, and remained on its lees for a period of 48 months.
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