• Monsupello Nature Metodo Classico
  • Monsupello Nature Metodo Classico
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Monsupello Lombardy xtrawine-special-list

Monsupello

Monsupello Nature Metodo Classico

White classic method sparkling wine pas dosé

Most awarded
  • Monsupello Nature Metodo Classico
  • Monsupello Nature Metodo Classico
1 2
Show more
Monsupello Lombardy xtrawine-special-list
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Denomination VSQ
Size 0,75 l
Alcohol content 13.0% by volume
Area Lombardy (Italy)
Grape varieties 90% Pinot Nero, 10% Chardonnay
Aging The cuvè of Pinot Nero and Chardonnay endures a proteic stabilization 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 are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 12°C.
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Awards

  • 3

    This 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.

  • 4

    Italian Sommelier Association (AIS) guide

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Details

Profumo

Perfume

It is a sparkling wine with complex aromas, reminiscent of bread crust, its evolution leads us back to hints of cassis, bitter almond and toasted hazelnut.

Colore

Color

Deep straw yellow. Perlage: fine and persistent with a very soft foam.

Gusto

Taste

Extremely dry (typical of the Natures), sparkling wine dedicated to the connoisseurs; of rare structure and finesse

Serve at:

06 - 08 °C.

Longevity:

05 - 10 years

Charmat Method Sparkling Wines

Pairings

Perfect as an aperitif, but can be served with any haute cuisine dish, especially with grilled, sautéed or smoked fish and shellfish, with raw or just blanched shellfish, with seafood risottos, with fish-based sauces, baked sea bass, Ligurian-style sea bream, scallops au gratin.

Pasta
Fish
Shellfish
Cheese
Desserts

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 Nature Metodo Classico
Type White classic method sparkling wine pas dosé
Denomination VSQ
Size 0,75 l
Alcohol content 13.0% by volume
Grape varieties 90% Pinot Nero, 10% Chardonnay
Country Italy
Region Lombardy
Vendor Monsupello
Origin Municipalities of Torricella Verzate and Oliva Chalks - Exposure: South-East.
Soil composition Argillaceous-Limestone.
Cultivation system Guyot dry pruning is carried out from the end of November, resulting in a number of 8-9 buds per vine. From May, superfluous shoots are removed and main shoots are tied off; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vines
Plants per hectare 4,500.
Yield per hectare 9,000.
Harvest At the beginning of August, after veraison, a light thinning of the grapes is carried out in order to better distribute the vine production on the shoots closest to the stump and to avoid bunch clusters (the main cause of grey mould attack in wet years).
Fermentation temperature Controlled temperature of 18° C
Fermentation After a period of ageing in steel, the cuvè is made, which, after re-fermentation in the bottle, will give the Nature met. Classic.
Wine making White vinification 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.
Aging The cuvè of Pinot Nero and Chardonnay endures a proteic stabilization 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 are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 12°C.
Total acidity 6.8 gr/L
PH 3.12
Residual sugar 2.9 gr/L
Dry extract 24.0 gr/L
Allergens Contains sulphites