Metodo Classico Brut, Mompiano
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Fresh cheeses, ricotta and aromatic herbs, sauteed seafood or mussels, spaghetti with clams
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Chardonnay and Pinot Noir in varying percentages depending on the characteristics of the vintage. The vinification begins with a soft pressing of the bunches and subsequent passage of the must in refrigerated tanks with fermentation on indigenous yeasts. Aging on the lees in the bottle for 30 months.
In the Mompiano area, Colle San Giuseppe rises at the foot of Mount Maddalena. In this area called "Ronco" viticulture has an important past.
In the past most of these lands were donated by Charlemagne to the Benedictine monks of S. Faustino in Brescia indicating their purpose: "Ad vineas faciendas et lignaria componenda" (vineyards and woods).
Among the families who worked in collaboration with the Benedictines and who gave rise to the nucleus of Mompiano are the Pasolini.
Today the passion for agriculture, and in particular for natural viticulture, has prompted the current owners to take back those lands and the winery with the hope that what has been history over the centuries can also be in the future.