Nature Metodo Classico

Description

The Nature Op Pinot Noir Classic Method sparkling wine from the historic Monsupello winery is an excellent expression of the great winemaking tradition of the Oltrepò Pavese. This area boasts an extraordinary production of Pinot Noir in terms of yield and quality, contributing to the international success of Italian sparkling wine. It is in this context that the Monsupello winery, founded in the late 19th century, continues to produce wines of the highest quality. Its vineyards extend along the first hilly strip of the Oltrepò, between the municipalities of Oliva Gessi and Torricella Verzate. The terroir, rich in limestone, is composed of sandy and clayey sedimentary rocks, and the microclimate features significant temperature ranges and abundant daytime sunshine. Ideal conditions for growing the prized Pinot Noir grape variety and for the proper ripening of its grapes. The blend of the Monsupello Nature Op Pinot Noir Metodo Classico is composed of 90% Pinot Noir grapes and 10% Chardonnay. The berry harvest generally begins in August when the grapes, not yet fully ripe, retain greater acidity and aromatic richness. Manual harvesting is followed by soft pressing and fermentation at a controlled temperature of 18°, but it is the secondary fermentation in the bottle, a characteristic of the "classic method", that gives the sparkling wine its organoleptic properties and typical perlage. The expert selection of yeasts and the composition of the liqueur de tirage and cuvée demonstrate the skill of the master winemakers and make the Nature Op Pinot Noir an excellent sparkling wine. This is demonstrated by the numerous awards it has received over the years: the "Tre Bicchieri" and the "Bubble of the Year" awards from Gambero Rosso, and the platinum medal won at the international Merano Wine Festival.

Details

Perfume

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

Color

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

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

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 Nature Metodo Classico Magnum
Type	White classic method sparkling wine pas dosé
Denomination	VSQ
Size	1,50 l
Alcohol content	13.0% by volume
Grape varieties	Pinot Nero
Country	Italy
Region	Lombardy
Vendor	Monsupello
Origin	First hillside of the municipalities of Torricella Verzate and Oliva Gessi
Climate	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	4500
Yield per hectare	9000
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	18 °C.
Wine making	After a period of ageing in steel, the cuvè is made, which, after re-fermentation in the bottle, will give the Nature met. Classico. 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% of the pressing liquid, more fruity, acidic and fine) is separated from the second-pressing must. The first-press must is clarified and decanted after about a day and fermented in steel tanks.
Aging	In the "draught", the wine 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