Marchesi di Montalto
Marchesi di Montalto Costagrossa 36 mesi sui lieviti Metodo Classico Brut 2016
| Denomination | Oltrepò Pavese Metodo Classico DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | After at least 36 months of aging on its lees, it is disgorged and subsequently marketed. |
Description
From the vineyard of the same name, planted entirely to Pinot Noir, this sparkling wine is the expression of our territory. After at least 36 months of ripening on its yeasts, it is in its complexity typical of the vine without any compromise and / or mediation.
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
At present, the Farm covers an area of ??180 hectares of which 98 are vines. The vineyards, planted with the noble varieties Pinot Noir, Riesling Renano, Pinot Grigio ... and with native Croatina vines, Riesling Italico, Moscato ..., are located in the best of the towns of Pietra De Giorgi, Cigognola, Broni and Montalto Pavese.
It is precisely in the latter, known for its great vocation for the vine and in particular for Pinot Noir and Riesling Renano, the Montalto Winery of Marchesi, which for several years has decided to devote unconditionally to winemaking Two specific vines.
One can reasonably define a "bi-variety" company that only breeds the finest Pinot Nero and Riesling bottles by bottling and marketing a varied range (about 80000 bottles a year) and remaining faithful to the motto: "Pinot Nero only And Riesling Renano no limits ".
Since the 1960s, Tersilio, the grandfather of the current owners, began to renovate the old buildings with the aim of turning them into premises for a winery to make wine from the harvested grapes.
However, the outcome of this radical process of change only became reality in the 90s with the arrival of Dr. Gabriele Marchesi one of grandfather Tersilio's grandsons, he began restructuring the whole company, starting from the vineyards, where he chose to cultivate Pinot Noir and Riesling Renano, the two varieties which are best suited to this territory.
The former winery has been completely renovated and adapted to the new demands of winemaking, He installed a modern and automated plant for the crushing, fermentation and storage of wines.
The massive underground tank from the 1800's, which was then used to collect rain water, has been transformed into a unique wine cellar, ideal for the fermentation and maturation of prestigious sparkling Classical Method Spumante.
In short, the entire building has been mainly designed for the processing of the two varieties mentioned above, in order to exalt these wines which represent this close link of tradition with the territory, although a constant research of innovation is done so as to continue to express its maximum quality potential. Read more
| Name | Marchesi di Montalto Costagrossa 36 mesi sui lieviti Metodo Classico Brut 2016 |
|---|---|
| Type | White green classic method sparkling wine brut |
| Denomination | Oltrepò Pavese Metodo Classico DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Marchesi di Montalto |
| Origin | Montalto Pavese (Pavia) |
| Climate | The exposure is north-west. Altitude: 390 m. a.s.l. |
| Soil composition | The soils are calcareous clay on marl and sandstone. |
| Cultivation system | Guyot |
| Plants per hectare | 4500 vines/Hectare |
| Yield per hectare | 80 q/Ha |
| Harvest | Manual harvest from the third week of August with an immediate pressing of the fresh grapes and a temperature controlled fermentation in small stainless steel vats. |
| Wine making | The following spring different parts of the base wine is blended, the Cuveé obtained is bottled for the second fermentation. |
| Aging | After at least 36 months of aging on its lees, it is disgorged and subsequently marketed. |
| Year production | 12000 bottles |
| Allergens | Contains sulphites |
