Brut Metodo Classico Rose'

Description

A classic method sparkling rosé brut, produced by Monsupello, a historic winery in the Oltrepò Pavese area, founded in 1893. 0.75 l bottle. A rosé born from the passion and dedication of the Boatti family, experts in a region well-suited to sparkling winemaking. On the nose, it is moderately evolved, fruity, fine, and elegant. The typical aromas of bread crust, ripe apple, and rose hips stand out. A medium-intense salmon pink color. Dry with a pleasant freshness that lends good persistence and structure to the palate. A versatile wine, perfect as an aperitif or to accompany delicate dishes.

Details

Perlage

Fine and very persistent perlage.

Perfume

Moderately developed, fruity, fine and elegant on the nose. A typical hint of bread crust, ripe apple and rosehip stand out.

Color

Salmon pink of medium intensity.

Taste

Dry with a pleasant freshness that gives the palate good persistence and structure.

Serve at:

06 - 08 °C.

Longevity:

05 - 10 years

Producer

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

Lombardy

Technical Sheet

Name	Monsupello Brut Metodo Classico Rosè
Type	Rosé classic method sparkling wine brut
Denomination	VSQ
Size	0,75 l
Alcohol content	13.5% by volume
Grape varieties	90% Pinot Nero, 10% Chardonnay
Country	Italy
Region	Lombardy
Vendor	Monsupello
Origin	Brescia. First hillside strip of the municipalities of Torricella Verzate and Oliva Gessi
Climate	Exposure: South-East.
Soil composition	Clay-limestone.
Cultivation system	Guyot
Plants per hectare	4500
Yield per hectare	90 q.
Harvest	Second half of August.
Fermentation temperature	18 °C
Production technique	After a period of ageing in stainless steel, the cuvèe undergoes protein and tartaric stabilisation and filtration; in the 'draught', it is placed in champagnotte bottles together with a liqueur de tirage, consisting of wine, sugar and selected yeasts. The bottles, which are corked with bidule and steel crown cork, are stacked in the cellar to re-ferment at a constant temperature of 14°C.
Wine making	Rose vinification begins with a short period of cold soaking of the grapes in the press in an inert environment to extract the colour from the Pinot Noir skins. This is followed by soft pressing of the whole grapes, which leads to the separation of the rosé 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 flower must, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 °C.
Aging	Post-fermentation maturation on the yeast skins lasts for 18 months or more. After remuage of the bottles on pupitres, in the degorgement phase the bottle is uncorked a la glace, the residue of the re-fermentation yeasts 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	7.6 gr/L
PH	3.0
Residual sugar	11.0 gr/L
Dry extract	30.0 gr/L
Allergens	Contains sulphites