• Monsupello Brut Metodo Classico Rosè
  • Monsupello Brut Metodo Classico Rosè
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Monsupello Lombardy xtrawine-special-list

Monsupello

Monsupello Brut Metodo Classico Rosè

Rosé classic method sparkling wine brut

  • Monsupello Brut Metodo Classico Rosè
  • Monsupello Brut Metodo Classico Rosè
1 2
Show more
Monsupello Lombardy xtrawine-special-list
€26,00
€26,00
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Multiple purchases: add more bottles to cart with one click

€156,00

6 bottles

€78,00

3 bottles

Immediate availability
Denomination VSQ
Size 0,75 l
Alcohol content 13.5% by volume
Area Lombardy (Italy)
Grape varieties 90% Pinot Nero, 10% Chardonnay
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.
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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.

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Details

Perlage

Perlage

Fine and very persistent perlage.

Profumo

Perfume

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

Colore

Color

Salmon pink of medium intensity.

Gusto

Taste

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

Serve at:

06 - 08 °C.

Longevity:

05 - 10 years

Sparkling rosé wines

Pairings

The classic 'all meal' sparkling wine. Ideal as an aperitif in combination with cured meats, including typical Varzi salami, coppa piacentina or pancetta. Excellent with fish or meat risottos. Among main courses, it goes well with grilled and fried seafood and meat dishes. Its backbone and structure make it ideal to accompany a complete meal, preferring greasy and savoury foods.

Pasta
Fish
Shellfish
Cheese
Cold cuts
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
Production area: Lombardy
Lombardy
Monsupello

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 range of hills of the municipalities of Torricella Verzate and Oliva Gessi
Climate Exposure: South-East.
Soil composition Argillaceous-Limestone.
Cultivation system Guyot
Plants per hectare 4,500
Yield per hectare 9,000 kg/h
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