• Monsupello Cuvee Ca' Del Tava Brut Metodo Classico
  • Monsupello Cuvee Ca' Del Tava Brut Metodo Classico
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Monsupello Lombardy xtrawine-special-list

Monsupello

Monsupello Cuvee Ca' Del Tava Brut Metodo Classico

White classic method sparkling wine brut

  • Monsupello Cuvee Ca' Del Tava Brut Metodo Classico
  • Monsupello Cuvee Ca' Del Tava Brut Metodo Classico
1 2
Show more
Monsupello Lombardy xtrawine-special-list
€53,00
€53,00
Sale Sold out

Multiple purchases: add more bottles to cart with one click

€159,00

3 bottles

Immediate availability Last 4 bottles remaining
Denomination VSQ
Size 0,75 l
Alcohol content 13.0% by volume
Area Lombardy (Italy)
Grape varieties 60% Pinot Nero, 40% Chardonnay
Aging Cà del Tava's cuvè is made by blending the best Pinot Noir and Chardonnay reserves from different years with 50% Pinot Noir from the year of production. The cuvè of Pinot Noir and Chardonnay undergoes protein stabilisation and filtration; in the 'draught', it is placed in Champagne bottles together with a liqueur de tirage, composed 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 12°C; the post-fermentation maturation on the yeast skins lasts at least 70 months, before the bottles are remuaged on pupitres. 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.
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Details

Perlage

Perlage

Very fine and persistent.

Profumo

Perfume

Very complex nose; the typical hint of vanilla, released by aging in barriques, amalgamates to perfection with the very delicate tones of exotic fruit released by the finest selected Chardonnays.

Colore

Color

Intense straw yellow.

Gusto

Taste

Dry and very harmonic, characterized by a balanced sweet tannin that gives an agreeable smooth and aromatic persistence.

Serve at:

06 - 08 °C.

Longevity:

05 - 10 years

Charmat Method Sparkling Wines

Pairings

It is a sparkling wine made with passion and designed to accompany the most important events that require a toast. Excellent as an aperitif and for the whole meal, in particular with smoked salmon, oysters, seafood (snails, urchins, shrimp, mussels), scallops, risotto allo scoglio, tagliolini with shellfish, Ligurian-style sea bass, snapper, sea bream, turbot, and ideal with mixed fried fish.

Starters
Pasta
Fish
Shellfish
Cheese
Oily fish
White fish
Fried 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
Production area: Lombardy
Lombardy
Monsupello

Name Monsupello Cuvee Ca' Del Tava Brut Metodo Classico
Type White classic method sparkling wine brut
Denomination VSQ
Size 0,75 l
Alcohol content 13.0% by volume
Grape varieties 60% Pinot Nero, 40% Chardonnay
Country Italy
Region Lombardy
Vendor Monsupello
Origin Lower Foothills of the namesake vineyard in the municipality of Torricella Verzate
Climate Exposure: South-West.
Soil composition Calcareous
Cultivation system Guyot
Plants per hectare 5000
Yield per hectare 80 q.
Harvest End of August.
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 per cent of the pressing liquid, which is more fruity, acidic and fine) is separated from the second-pressing must. The first-pressing must, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 °C.
Aging Cà del Tava's cuvè is made by blending the best Pinot Noir and Chardonnay reserves from different years with 50% Pinot Noir from the year of production. The cuvè of Pinot Noir and Chardonnay undergoes protein stabilisation and filtration; in the 'draught', it is placed in Champagne bottles together with a liqueur de tirage, composed 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 12°C; the post-fermentation maturation on the yeast skins lasts at least 70 months, before the bottles are remuaged on pupitres. 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.
Total acidity 8.1 gr/L
PH 3.0
Residual sugar 10.0 gr/L
Dry extract 28.0 gr/L
Allergens Contains sulphites