Monsupello
Monsupello Blanc de Blancs Metodo Classico Extra Brut
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€43,00
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| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Post-fermentation maturation on the 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. |
Awards
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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.
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
05 - 10 years
Producer
Monsupello
From this winery
- Start up year: 1893
- Oenologist: Bertelegni Marco, Pierangelo Boatti
- Bottles produced: 280.000
- Hectares: 48
The Azienda Agricola Monsupello laid its foundations over a century ago, in 1893, when the Boatti family in Cà del Tava in the municipality of Oliva Gessi was already cultivating its own vineyards. In 1914, the Boatti family purchased another estate a few kilometres away called "Podere La Borla" in the municipality of Torricella Verzate. Here they set up the winery, the same one that today has been upgraded and modernised for the vinification of grapes from the original estates and those purchased gradually.
In 1959, Carlo Boatti, representing the third generation of winegrowers, now assisted by his children Pierangelo and Laura, gave the company further development and modernised it by acquiring new land in the municipalities of Casteggio, Redavalle and Pietra de' Giorgi. He redesigned the varietal structure with the introduction of new grape varieties, implemented new cellar structures, and built a modern wine-making, bottling and storage plant. The company is constantly evolving according to current market requirements.
Monsupello is located in the first hilly central area of Oltrepo Pavese at 160 metres above sea level -45° parallel. The vines cultivated are: Barbera, Croatina, Uva Rara, Cabernet Sauvignon, Pinot Nero, Pinot Grigio, Riesling Italico, Riesling Renano, Chardonnay, Sauvignon and Moscato. The soils: calcareous tufaceous with Pliocene marl, the exceptional microclimate and excellent exposure create optimal conditions for the production of top quality grapes. Traditional winemaking for reds and pneumatic winemaking for whites: temperature-controlled fermentation in modern stainless steel tanks, autoclaves and barriques.
Monsupello has been awarded 112 gold medals in wine competitions. Monsupello Brut Metodo Classico was awarded at the V Banco di Assaggio in Torgiano 1985 and won the Douja d'Or Oscar in Asti in 1993.
Its wines are present in highly qualified restaurants both in Italy and abroad and in highly professional wine shops. Read more
In 1959, Carlo Boatti, representing the third generation of winegrowers, now assisted by his children Pierangelo and Laura, gave the company further development and modernised it by acquiring new land in the municipalities of Casteggio, Redavalle and Pietra de' Giorgi. He redesigned the varietal structure with the introduction of new grape varieties, implemented new cellar structures, and built a modern wine-making, bottling and storage plant. The company is constantly evolving according to current market requirements.
Monsupello is located in the first hilly central area of Oltrepo Pavese at 160 metres above sea level -45° parallel. The vines cultivated are: Barbera, Croatina, Uva Rara, Cabernet Sauvignon, Pinot Nero, Pinot Grigio, Riesling Italico, Riesling Renano, Chardonnay, Sauvignon and Moscato. The soils: calcareous tufaceous with Pliocene marl, the exceptional microclimate and excellent exposure create optimal conditions for the production of top quality grapes. Traditional winemaking for reds and pneumatic winemaking for whites: temperature-controlled fermentation in modern stainless steel tanks, autoclaves and barriques.
Monsupello has been awarded 112 gold medals in wine competitions. Monsupello Brut Metodo Classico was awarded at the V Banco di Assaggio in Torgiano 1985 and won the Douja d'Or Oscar in Asti in 1993.
Its wines are present in highly qualified restaurants both in Italy and abroad and in highly professional wine shops. Read more
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Vegetarian
| 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 Metodo Classico sparkling wine pyramid, a Blanc de Blancs limited series production arrives in 2020, which does not fear comparison with the more noble competing bubbles. |
| Origin | First hillside strip of the Montagnera vineyard located in the municipality of Torricella Verzate |
| Climate | Exposure: West. |
| Soil composition | Calcareous |
| 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 free-run juice (i.e. the first 50% of the pressing liquid, which is more fruity, acidic and fine) is separated from the second-pressing must. The clarified and racked 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 the 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 |
