Monsupello
Monsupello Brut Millesimato Metodo Classico 2018
Regular price
€30,00
Immediate availability
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
Starters
Fish
Shellfish
Cheese
Oily fish
White fish
Producer
Monsupello
From this winery
- Start up year: 1893
- Oenologist: Stefano Torre, Federico Fermini
- Bottles produced: 320.000
- Hectares: 50
Once upon a time, and it's still here. It's 1893 when the Boatti Family in the municipality of Oliva Gessi, in the heart of the Oltrepò Pavese, writes the most beautiful and important page in the history of Italian sparkling wine: at Cà del Tava, one of the great crus of the winery, the seal between Monsupello, Pinot Nero, and Chardonnay is stamped.
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
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 Brut Millesimato Metodo Classico 2018 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Origin | First hills of the municipalities of Torricella Verzate and Oliva Gessi |
| Climate | Southeast-facing. |
| Soil composition | Clay and limestone. |
| Cultivation system | Guyot |
| Plants per hectare | 4,500 |
| Yield per hectare | 9,000 kg/h |
| Harvest | Second half of August. |
| Wine making | Soft pressing of whole grapes, leading to the separation of the must from the pomace, in different containers separate the juice (i.e. the first 50% of draining liquid pressing, more fruity, acidic and fine) from the juice of the second pressing. The juice, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 °C. After a period of ageing in stainless steel, vintage cuvè is made, using selected batches of wine from the same vintage. The cuvè of Pinot Noir and Chardonnay undergoes protein and tartar stabilisation and microfiltration; in the 'draught', it is placed in Champagne bottles together with a liqueur de tirage, consisting of wine, sugar and selected yeasts. The bottles are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 14°C; the post-fermentation maturation on the yeast skins lasts at least 48 months, before the bottles are remuaged on pupitres (racks). In the degorgement phase, the bottle is uncorked, the residue of the re-fermentation yeast is removed and the liqueur d'expédition is added; finally, the sparkling wine is corked with a mushroom cork and prepared for sale. |
| PH | 3.14 |
| Residual sugar | 12.5 gr/L |
| Allergens | Contains sulphites |