Brescian hills, late August. The sun is warm but the morning air remains crisp. We are in the heart of the harvest. Manual, of course, at Montina. Each cluster is carefully placed in small crates to preserve its perfect integrity until pressing. We are in Monticelli Brusati, a corner of Franciacorta where the landscape seems painted by a Renaissance artist. Here the vineyards sink their roots into glacial moraine soils. An ancient soil rich in minerals and stones, left behind thousands of years ago by retreating glaciers. This terroir is not only beautiful to look at, but it is the true secret behind the freshness and longevity of the wines produced here. The base blend of this Brut is predominantly Chardonnay, about 85%, giving the finished wine elegance and brightness. The remaining 15% is Pinot Noir, providing structure, character and the backbone that makes each sip satisfying. It is a play of balance where the delicacy of the first embraces the strength of the second. The vines lie between 200 and 250 metres above sea level. After a gentle pressing, only the free-run juice, the noblest part of the must, is used. In addition, 10% of the Chardonnay is aged in wood until the following spring. This small proportion is enough to add complexity without weighing down the profile. The final magic happens during the 22 months of ageing on the lees in bottle, a time that transforms every single bubble into a small masterpiece of finesse. Golden yellow in colour, accompanied by a generous mousse that immediately invites tasting, the nose is an explosion of freshness. Fresh fruit and white field flowers are clearly perceived. On the palate it is pleasantly savoury and structured, with a bubble that does not prick but gently caresses the mouth in a velvety way. The finish is clean, persistent and leaves a beautiful citrus freshness. Excellent as an aperitif to open a special evening, it also proves to be an outstanding wine for the whole meal. A must try.