La Montina NV Extra-Brut Franciacorta, Sparkling from Piedmont
This Extra-Brut by Tenute La Montina is the driest Non-Vintage cuvée in the winery’s range.
The grapes come from particularly vineyard locations with soils typical of the Franciacorta area: moraine origin (erosion from an ancient glacier) with shallow pebbly soils
The base wine is made from different cuvée of different years, hence it being a NV.
Final residual sugars concentration is around 4/5 grams per litre.
Every cuvée by La Montina takes on a different color label. This one is light metallic green, perhaps reminiscent of green fruits that have less sugar than the ripe one jst like an Extra Brut compared to a Brut?
Let find out how this La Montina NV Extra-Brut Franciacorta tastes like !
The wine comes in a medium-to-light lemon-yellow color. Perhaps a touch of green hue to it, or is it the green label on the bottle playing tricks and reflecting into it?
The nose is fresh, mineral with some iodine sea-breeze-like character, creamy, and floral.
Delicate scents of white paddock flowers, maybe some grass, and as I said: light herbaceous fresh cream.
Obviously the palate is dry, as this is a Extra-Brut.
The acidity is present but actually well balanced by an oily texture and good body, and fine coating bubbles. There is a touch of sweetness to it on the mid-palate, providing the right amount of sucrosity to vary the palate sensations and break through the crispy feel.
Plenty of citrus flavors finish on a long grassy and walnut character.
A very well-made and perfectly-balanced sparkling wine in a dry crispy style.
I enjoyed the purity of the primary citrus fruit character and the freshness provided by both mineral and grassy tones.
This will easily be enjoyed as a starter, preferably with some delicate appetizers food though to make the most of its nice acidity and keep it as enjoyable as it is.
Its refinement and finesse will also make it a nice companion all along meals on subtly-flavored dishes: seafood obviously, but also steamed or gently sautéed vegetables.
Asparagus, fresh oysters, raw fish preparations come to mind as perfect partners.