Monsupello
Blanc de Blancs Metodo Classico Extra Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Post-fermentation maturation on lysed yeasts lasts at least 50 months, before the bottles are remuaged. In the disgorgement stage, the bottle is uncorked, the residue of the re-fermentation yeasts is removed and the liqueur d'expédition is added; finally, the sparkling wine is corked with a cork and cage and prepared for sale. Maturation after disgorgement for at least 6 months. |
| Product name | Blanc de Blancs Metodo Classico Extra Brut |
| Color | Yellow with light golden reflections. |
| Perfume | The aromas immediately recall pastry, lemon cream, a well flaked croissant, good mountain butter. Then comes dried fruit, especially hazelnut, and a delicate peppery sensation. |
| Taste | In the mouth, it confirms itself as a cuvée with a slow and solemn rhythm, to be savoured calmly. The carbon dioxide gives it a particularly caressing texture, it is creamy and rich in its toasted hints, a hint of saffron then fades to fresh tones of aniseed and almond; the finish is in full balance, enlivened by a truly delightful citrus timbre. Soft, savoury and pulpy: it has the awareness and rhythm of cuvées that know how to defy time. |
| History | The label is dedicated to Carla Dallera Boatti, wife of the late winemaker-philosopher Carlo Boatti. It is she who still today guards the culture and values of a family of farmers who became wine entrepreneurs, giving identity to the Italian Metodo Classico with sacrifice, passion and foresight. This reference represents the emblem of the vocation of the Monsupello vineyards and the richness of the Oltrepò Pavese in terms of terroir and microclimate. To complete the Pinot Nero Classical Method sparkling wine pyramid, a limited series Blanc de Blancs production arrives in 2020, which is not afraid of comparison with the more emblazoned competitor bubbles. |
| Pairings | It is the sparkling wine we have been missing, a 100% Chardonnay extra brut made in Oltrepò Pavese, land of great Blanc de Noirs, by a company that has Pinot Noir as its historical identity. It is excellent eaten throughout a meal, especially paired with a traditional risotto with fresh porcini mushrooms and saffron, or Sanremo red prawns and Sichuan pepper. Or paired with a Ligurian-style monkfish, with Taggiasca olives and Provençal herbs. And why not propose it as a meditation wine, in good company, to create unique pleasant moments. |
| Region | Lombardy |
| Country | Italy |
Description
Extra Brut Classic Method sparkling wine, produced by Monsupello in Lombardy. 100% Chardonnay, 0.75L bottle. A Blanc de Blancs born from the passion of a family that has been producing high-quality sparkling wines in the Oltrepò Pavese area for over a century. The white winemaking process begins with the gentle pressing of the whole grapes, separating the must from the pomace; the free-run must (the first 50% of the pressing liquid, which is fruitier, more acidic, and more refined) is separated from the second-pressing must in separate containers. The aromas immediately evoke pastries, lemon cream, a well-flavored croissant, and good mountain butter. Then come dried fruit, particularly hazelnut, and a delicate peppery sensation. Yellow with luminous, slightly golden highlights. On the palate, it confirms its slow, solemn character, to be savored slowly.
Awards
-
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Details
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1893
- Oenologist: Stefano Torre, Federico Fermini
- Bottles produced: 320.000
- Hectares: 50
Daring what is new, dreaming it, imagining it, and making it real: in the name of the father, Carlo Boatti, and today with his children Pierangelo and Laura. With different sensitivities and attitudes, they are interpreters of future horizons, in the contemporaneity of their sparkling wines. Read more
| Name | Monsupello Blanc de Blancs Metodo Classico Extra Brut |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Story | The label is dedicated to Carla Dallera Boatti, wife of the late winemaker-philosopher Carlo Boatti. It is she who still today guards the culture and values of a family of farmers who became wine entrepreneurs, giving identity to the Italian Metodo Classico with sacrifice, passion and foresight. This reference represents the emblem of the vocation of the Monsupello vineyards and the richness of the Oltrepò Pavese in terms of terroir and microclimate. To complete the Pinot Nero Classical Method sparkling wine pyramid, a limited series Blanc de Blancs production arrives in 2020, which is not afraid of comparison with the more emblazoned competitor bubbles. |
| Origin | First hillside strip of the Montagnera vineyard located in the municipality of Torricella Verzate |
| Climate | Exposure: West. |
| Soil composition | Limestone |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 80 q. |
| Harvest | Beginning of September. |
| Wine making | The white wine-making process begins with the soft pressing of the whole grapes, which leads to the separation of the must from the marc; in different containers, the flower must (i.e. the first 50% of the pressing liquid, more fruity, acidic and fine) is separated from the second-pressing must. The clarified and decanted first-pressing must is fermented 24 hours after pressing in steel tanks at a controlled temperature of 18 °C. The Blanc de Blancs cuvée is prepared by blending the best Chardonnay reserves matured in third-passage French barriques (those also used for Chardonnay Senso) and the elevated vintage Chardonnay in steel. After a slight protein stabilisation and filtration, the base is 'pulled' into champagnotte bottles with a liqueur de tirage consisting of wine, sugar and yeast. The bottles are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 14 °C. |
| Aging | Post-fermentation maturation on lysed yeasts lasts at least 50 months, before the bottles are remuaged. In the disgorgement stage, the bottle is uncorked, the residue of the re-fermentation yeasts is removed and the liqueur d'expédition is added; finally, the sparkling wine is corked with a cork and cage and prepared for sale. Maturation after disgorgement for at least 6 months. |
| Total acidity | 7.5 gr/L |
| PH | 3.05 |
| Residual sugar | 5.0 gr/L |
| Dry extract | 26.0 gr/L |
| Allergens | Contains sulphites |