Features
Name:
Conte Aymo Franciacorta Blanc de Noir Brut
Terrain:
Plains and internal moraine undulations, medium fertility, loose, with medium depth skeleton.
Cellar
The Montenisa estate is located in the areas surrounding the ancient village of Calino, the jewel of Franciacorta, where ancient palaces, convents, abbeys and churches scattered across the green hills and morainic valleys have witnessed centuries of history.
In 1158, the village was ceded by the bishop of Brescia to a local noble family, and towards the end of the 19th century Lavinia Calini, who married Gaetano Maggi, inherited the property, which will always remain part of the patrimony of the noble Brescian family.
His descendants also included Count Aimo, the creator and symbolic figure of the legendary 'MilleMiglia' automobile race, whose wife, Countess Camilla, who lived in the splendid Villa Maggi, was a much-loved figure in Franciacorta.
The vineyards surrounding the villa owned by the Maggi family have been the heart of Marchese Antinori Franciacorta production since 1999.
Description
Tenuta Montenisa Antinori's Franciacorta Brut "Conte Aymo" is made from only Pinot Nero grapes and aged for a long period of about 64 months on its lees. It is a Millesimato Blanc de Noirs of great value, representing the highest expression of Pinot Noir in purity thanks to the microclimate of certain vineyards.
Organoleptic characteristics:
Brilliant straw yellow colour. The mousse is creamy and characterised by a fine, persistent perlage. The nose stands out for its varietal typicality, with pleasant sensations of red berries. On the palate, the characteristic notes of Pinot Noir lend harmony and elegance. A vintage capable of endowing the wine with extraordinary finesse.
Storage time:
2-3 years
Vinification
The whole bunches of Pinot Noir, harvested by hand, were directly subjected to a soft pressing and the 'flower' must, obtained from the first pressing, was transferred to stainless steel tanks where the first alcoholic fermentation took place at a controlled temperature. In the spring of the following year, the wine began the second fermentation process in the bottle, remaining in contact with the yeasts for a long period.
Acknowledgements
2016 Bibenda 
