Caricamento
Logo Montonale Apri menu

Montonale:
a territory,
a wine.

Scroll Down

Montunal

Lugana DOC

Montunal - Lugana DOC, Cantina Montonale

This Lugana is made from the selection of the best bunches of Turbiana and takes its name from our vineyards near the small village of Montonale, originally called Montunal. It is the authentic expression of the our native grape variety, which shows here all its uniqueness and personality.

Technical Sheet +

  • Montunal 2016
  • Grape variety: 100% Turbiana, hand harvested to ensure gentle handling.
  • Vineyards: careful selection of the most suitable grapes for the production of this wine in our vineyards located in the small village of Montonale; thanks to the excellent sunlight exposure and the good ventilation, the grapes can reach a perfect ripeness.
  • Soils: clay soils with high limestone content and rich in minerals.
  • Vine training system: guyot, 5/6 buds per vine.
  • Yield: 10,000 kg per hectare.
  • Winemaking: the bunches are manually selected and cooled before the pressing in order to preserve the aromatic precursors. A soft pressing takes place in anaerobic conditions (with the absence of oxygen) to avoid the oxidation of the aromatic compounds. Only the free-run juice obtained at very gentle pressure is used for the production of this wine; the must clarification is done by natural settling. Fermentation occurs for about 10 days in stainless steel tanks at controlled temperature. The wine is aged on its fine lees for at least 6 months with constant lees stirring and it benefits of a short bottle ageing before release.
  • Tasting notes: an intense pale yellow colour with brilliant hues, on the nose it offers floral and fruity scents, dominated by aromas of white peach and lemon zest, with balsamic hints of thyme and sage and an intriguing mineral impression of wet stones that is so typical in Lugana wines possessing a strong personality. The palate boasts a perfect balance between freshness and concentration with a nice mineral flavour adding elegance and persistence. The 2016 vintage shows an extremely fine Lugana with great structure, bright acidity and deep, mineral finish.
  • Alcohol: 13,5% Vol.
  • Food pairings: ideal as aperitiv, it is perfectly matched with roast, grilled and boiled fish, above all with lake fish, as trout, perch and whitefish. Try it with “aringhe alla gardesana”, the local way to cook the typical herring of Lake Garda!

Orestilla

Lugana DOC

Orestilla - Lugana DOC, Cantina Montonale

The single-vineyard called Orestilla, whose name is inspired by the inscription on a beautiful marble sarcophagus dating back to Roman period that was found in 1500 in this place, has a unique soil composition. Here the native grape variety Turbiana has found the ideal place to ripen perfectly and create our Lugana Orestilla, a superb, hedonistic wine that stands out for its luminous character.

Technical Sheet +

  • Orestilla 2015
  • Grape variety: 100% Turbiana, hand harvested to ensure gentle handling.
  • Vineyards:a single-vineyard of 2 hectares (about 5 acres) called Orestilla, south of the village of Montonale, southfacing with excellent sunlight exposition and good ventilation which allow a perfect grape ripeness.
  • Soils: clay soils with high limestone content and rich in minerals.
  • Vine training system: guyot, 5/6 buds per vine.
  • Yield: 9,000 kg per hectare
  • Winemaking: the bunches are manually selected and cooled before the pressing in order to preserve the aromatic precursors. A soft pressing takes place in anaerobic conditions (with the absence of oxygen) to avoid the oxidation of the aromatic compounds. Only the free-run juice obtained at very gentle pressures is used for the production of this wine; the must clarification is done by natural settling. Fermentation occurs for about 10 days in stainless steel tanks at controlled temperature. The wine is aged on its fine lees for at least 8 months with constant lees stirring and it benefits of at least 10 month bottle ageing before release.
  • Tasting notes: a pale yellow colour with golden hues, the radiant nose captures with refined aromas of sweet citrus, pineappple, gooseberry and peach, alongside an energizing mineral note and aromatic herb hints that enhance its complexity and elegance. The palate is juicy with a lively, refreshing acidity, pineapple and herbs notes reflecting the nose. It

Luce d’alba

Metodo Classico Brut

Luce d'Alba -Spumante Metodo Classico Brut, Cantina Montonale

The great talent of our unique clay soils gives rise to this traditional method sparkling wine, whose grapes are early harvested and manually selected with great care to preserve integrity and acidity that are the basis of this great wine. Obtained from the soft pressing of Turbiana, it represents the most exuberant and enticing face of our native grape variety.

Technical Sheet +

  • Luce d’Alba 2011
  • Grape variety: 100% Turbiana, hand harvested to ensure gentle handling.
  • Vineyards: accurate selection of the most suitable grapes for the production of this wine in our vineyards located in the small village of Montonale; thanks to the excellent sunlight exposure and the good ventilation, the grapes can reach a perfect ripeness.
  • Soils: clay soils with high limestone content and rich in minerals.
  • Vine training system: guyot, 5/6 buds per vine.
  • Yield: 10,000 kg per hectare
  • Winemaking: the bunches are early havested, manually selected and cooled before the pressing in order to preserve the aromatic precursors. A soft pressing takes place in anaerobic conditions (with the absence of oxygen) to avoid the oxidation of the aromatic compounds. Only the free-run juice obtained at very gentle pressures is used for the production of this wine; the must clarification is done by natural settling. Fermentation occurs for about 10 days in stainless steel tanks at controlled temperature. The wine is aged on its fine lees for at least 6 months with constant lees stirring. In the springtime the wine is bottled and a second fermentation starts inside the bottle at a controlled temperature of 12°C. After the re-fermentation the pressure reaches 6 bar and the wine remains in the bottle for at least 36 months. After disgorging, the wine is aged for about 3 months before release.
  • Tasting notes: a pale yelow colour with bright golden hues, it offers a fine and persistent perlage, which makes the wine even more shiny. The nose reveals a blanket of luminous scents: white flowers, acacia honey, nectarine, lychee, honey melon, with a whiff of yeast to enrich the complexity of the bouquet. It tickles the palate with its ultrarefined, delicate perlage alongside the invigorating acidity and the silky creaminess that give it a delicious texture. An energizing mineral note adds intensity and purity to the long-lasting finish. The 2011 vintage, thanks to a hot and dry season, best expresses the sweet hints of honey and tropical fruit that highlight its extremely charming character.
  • Alcohol: 12,5% Vol.
  • Food pairings: a very versatile wine, it honours tasty antipasti with shellfish and seafood, Italian pasta and risotto, fish dishes and white meat. Try it with “luccio in concia bresciana”, the traditional recipe to prepare the pike of Lake Garda.

Rosa di Notte

Rosé wine

Rosa di Notte - Vino rosato, Cantina Montonale

Everything starts the first night after the harvest, in which this wine takes shape: the result is Rosa di Notte, a Chiaretto obtained by gentle crushing and a skin contact period that lasts a whole night. The long tradition of rosé wines of Lake Garda is perfectly represented in this juicy, refreshing, extremely versatile wine.

Technical Sheet +

  • Rosa di Notte 2016
  • Grape varieties: Groppello, Marzemino, Barbera, Sangiovese, hand harvested to ensure gentle handling.
  • Vineyards:a southfacing single-vineyard of 3,5 hectares (8,6 acres)called La Madonnina; it is very close to Lake Garda and can benefit from good ventilation of the local winds.
  • Soils: clay soils with high limestone content and rich in minerals.
  • Vine training system: guyot, 5/6 buds per vine.
  • Yield: 10,000 kg per hectare.
  • Winemaking: the bunches are manually selected and cooled in order to preserve the aromatic precursors, then they are crushed and the grape juice remains in contact with the pigmented skins for a whole night in stainless steel vats at controlled temperature. During the skin contact period the colour is constantly checked. The must is obtained with the “tear drop” method which uses only the free-run juice and applies stationary draining before fermentation, thereby obtaining what is regarded as the heart of the grapes. The must clarification is done by natural settling. Fermentation occurs for about 10 days in stainless steel tanks at controlled temperature. The wine is aged on its fine lees for at least 6 months with constant lees stirring.
  • Tasting notes: a bright pink colour with slight copper hues, the nose offers a wide range of floral and fruity nuances: scents of red roses, strawberry and pomegranate stand out in the alluring bouquet. The palate has a silky, velvety texture, glazed by refreshing notes of raspberry and intriguing savoury minerality that close the elegant, lingering finish. The 2016 vintage has developed a rich, round texture, while retaining a lively acidity and a delicious, long-lasting mineral vein.
  • Alcohol: 13% Vol.
  • Food pairings:an extremely versatile wine, it pairs well with shellfish, white meat, fried fish, light cold cuts and mixed salads, Italian pizza. Try it with “sarde fritte del Garda alla bresciana”, a traditional recipe with fried sardine of Lake Garda!

La Venga

Benaco Bresciano IGT Rosso

La Venga - Garda Classico Chiaretto DOC, Cantina Montonale

Made with Marzemino and Barbera grapes grown on the south shore of Lake Garda, this red wine takes its name from a single-vineyard called La Venga: its fresher, clay soils lend acidity, round mouthfeel and texture to this wine with a beautiful, vibrant personality.

Technical Sheet +

  • La Venga 2015
  • Grape varieties: 60% Marzemino, 40% Barbera, hand harvested to ensure gentle handling.
  • Vineyards: a single-vineyard called La Venga, located in the small village of Montonale, with excellent sunlight exposure and good ventilation.
  • Soils: clay soils with high limestone content and rich in minerals.
  • Vine training system: guyot, 5/6 buds per vine.
  • Yield: 10,000 kg per hectare
  • Winemaking: the bunches are manually selected by hand harvesting, then they are destemmed and crushed. Fermentation occurs for about 10 days at controlled temperature. After the racking, the wine is aged for about 8 months in stainless steel tanks and for at least 6 months in the bottle.
  • Tasting notes:
  • A ruby red colour with purple hues, the nose offers crisp red fruit aromas, dominated by red cherry and plum, with elegant hints of dried rose that reveal an even more alluring character. The palate is delightfully supple, a touch of lively acidity and round mouthfeel provide elegant support and balance, with the crispy fruit that reveals a long, refreshing finish. The 2015 vintage shows its wide aromatic spectrum and fruit purity alongside vibrant tannins and juicy texture, for a delicious sip that leads to another one.
  • Alcohol: 13% Vol.
  • Food pairings: it is perfect with pasta with meat sauce, Italian lasagna, sliced beef, fine cold cuts and semi-firm cheeses. Try it with “lumache alla bresciana”, the traditional snail recipe of Brescia!

La Conta

La Conta - Cantina Montonale

The single-vineyard called “La Conta” is the first vineyard owned by Girelli family and it is where the great-grandfather Francesco has started growing Cabernet Sauvignon and Merlot in the early ‘900. Sunlight exposure and soil composition make it suitable for the production of full-bodied red wines with long ageing potential. Our aim is to create a wine that represents a superb expression of the two most renowned red grape varieties, grown in the unique soils of this extraordinary vineyard.

Technical Sheet +

  • La Conta 2013
  • Grape varieties: 70% Cabernet Sauvignon, 30% Merlot, hand harvested to ensure gentle handling.
  • Vineyards: a southfacing single-vineyard called La Conta of 2,5 hectares (6 acres) with excellent sunlight exposure.
  • Soils: moraine origin with presence of pepples confering draining capacity and stones that allow the heat accumulation to enhance the grape ripening.
  • Vine training system: guyot, 5/6 buds per vine.
  • Yield: 4,000-5,000 kg per hectare
  • Winemaking: Merlot is harvested in the third week of September and then left in cases to dry (whittering process) for about 30 days until Cabernet Sauvignon is ready to be harvested in late October. A very meticulous grapes selection is manually made; the bunches are cooled to preserve the aromatic precusors until the crushing. Cabernet Sauvignon and Merlot grapes are then destemmed and crushed together and a long fermentation occurs for about 12 days at controlled temperature, with frequent pumping over and daily délestage (“rack and return” process). Only the fraction of wine obtained by racking is used, avoiding pressing methods to preserve the highest quality.
  • Ageing: the wine undergoes malolactic fermentation in oak barrels and it is aged for at least 12 months in 500-litre French oak barrels and for about 18 months in the bottle.
  • Tasting notes: a deep yet brilliant ruby red colour with garnet hues, the nose is extremely intense with alluring hints of ripe black fruit, cherry, berry jam, spicy scents of black pepper and nutmeg, a whiff of balsamic notes. It displays rich, round mouthfeel, enhanced by ripe, silky tannins and a beautiful balance between acidity and smooth texture, with a spicy reminiscence in the long, deeply penetrating finish. The 2013 vintage, thanks to the cool summer, boasts a vibrant freshness that well balances the full-bodied structure giving the wine great character and complexity.
  • Alcohol: 14,5% Vol.
  • Food pairings: it honours roasts, stewed and braised meat, game, ripe cheeses. Try it with the local meat recipe “osei scapà”!

The farming company Montonale

The farming company Montonale is situated near the small village of Borgo di Montonale, in the inland parts of Desenzano del Garda. Our wines are the essence of a land nestled between the Lake Garda and the Colline Moreniche.

Our company has its roots in the farming tradition of the late 19th century and looks at the dawn of the third millennium standing as the inflexible witness of the past and, at the same time, as a promoter of a future eco-friendly wine production.

Our mission is to achieve a high quality of product, in the highest respect of the environment, the territory and the tradition which, in the recent years, have turned Lugana wine, praised by the great Latin poet Catullo, into one of the most celebrated wines of the national offer.

Fratelli Girelli
Roberto Girelli

Four generations of winemakers, one purpose: quality

The vineyards

Our Company is located in the production area of Lugana D.o.c. This area is situated in the south region of the Lake Garda which includes the municipalities of Desenzano del Garda, Sirmione, Pozzolengo and Lonato in Lombardy region, and Peschiera del Garda in Veneto region. The soils of this area are mainly composed by stratified clay of drumlin origin, sedimentary type.

In the Montonale area, the peculiar combination of different chalky clays, rich in minerals, offers a soil peculiarly suitable to the growing of Turbiana vine, giving wines with a strong level of minerals, a good acidity, and an intense and complex bouquet.

Lago di Garda

We work respecting Nature, she rewards us with our wines

federico Girelli