In the glass
Aroma: yellow apple, lemon zest, chalk, fresh almond, brioche
Palate: lemon curd, patisserie cream, saline minerality, fine green herbs
La Montina's Pas Dosé Baiana, named for the cellar's location on Via Baiana at Monticelli Brusati. Chardonnay-led with 48 months on lees and no dosage.
What it pairs with
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Oysters mignonette
Zero dosage and chalky minerality mirror the briny shellfish; high acidity carries the vinegar mignonette. -
Sashimi
Low alcohol and saline minerality keep the focus on raw fish; lemon pith echoes the rice vinegar. -
Aged Parmigiano 36 months
Find aged parmigiano 36 months on TableJourney →
Crystalline cheese salt mirrors the saline minerality; toasted almond echoes the rind.
History
Baiana is La Montina's Pas Dosé Millesimato, named for Via Baiana at Monticelli Brusati. Sits at the top of the cellar's range alongside the Satèn.
- 2002 — First Baiana Pas Dosé release
Facts
- Producer
- La Montina
- Grapes
- Chardonnay (80%), Pinot Nero (20%)
- Classification
- DOCG Franciacorta Millesimato Pas Dosé
- Oak
- Vinified partly in oak; minimum 48 months on lees in bottle; no liqueur d'expedition at disgorgement
- ABV
- 12.5%
- Price
- EUR 28 to 42 at retail
- Drinking window
- 2-12 from disgorgement
- First vintage
- 2002
- Vegan
- Yes (no animal-derived fining)
Frequently asked about La Montina Baiana Pas Dosé
What does La Montina Baiana taste like?
Yellow apple, lemon zest, chalk, fresh almond and brioche on the nose; lemon curd, patisserie cream, saline minerality and fine green herbs on the palate. Full-bodied with high acidity and a long, mineral finish from 48 months on lees.
Why is it called Baiana?
Baiana refers to Via Baiana at Monticelli Brusati, where La Montina has its cellar and underground caves. The name anchors the wine to its specific Franciacorta address.
When should I drink Baiana?
Drink between 2 and 12 years from disgorgement. The chalky core and patisserie autolysis deepen between 4 and 8 years from disgorgement.