Monsupello
Oltrepo Pavese Metodo Classico Blanc de Noirs Extra Brut
| Denomination | DOCG Oltrepo' Pavese Metodo Classico Pinot Nero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | After a period of ageing in steel, the best batches are blended and the cuvée is prepared, undergoing protein and tartaric stabilisation and filtration. During the "tirage" process, it is bottled in champagne bottles together with a liqueur de tirage, composed of wine, sugar and selected yeasts. The bottles are sealed with a bidule and crown cap and stacked in the cellar to referment at a constant temperature of 15°C. post-fermentation ageing on the yeast lees lasts at least 33 months before the bottles are remuaged. During the disgorging phase, the bottle is uncorked and the residual fermentation yeast is removed; finally, the sparkling wine is corked with a mushroom-shaped cork and prepared for sale after 6 months of ageing in the bottle. |
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.
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3One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1893
- Oenologist: Stefano Torre, Federico Fermini
- Bottles produced: 320.000
- Hectares: 50
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
| Name | Monsupello Oltrepo Pavese Metodo Classico Blanc de Noirs Extra Brut |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Oltrepò Pavese Metodo Classico DOCG |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Climate | Exposure: South-East. |
| Soil composition | Clayey-calcareous. |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 90 q. |
| Harvest | Second half of August. |
| Wine making | White wine production begins with the soft pressing of whole grapes, which separates the must from the stalks and pomace. The free-run juice (the first 45% of the liquid drained from the press, which is more fruity, acidic and refined) is separated from the second pressing juice in different containers. The free-run juice, clarified, disgorged and decanted, is fermented in steel tanks at a controlled temperature of 15°/16°C after about a day. |
| Aging | After a period of ageing in steel, the best batches are blended and the cuvée is prepared, undergoing protein and tartaric stabilisation and filtration. During the "tirage" process, it is bottled in champagne bottles together with a liqueur de tirage, composed of wine, sugar and selected yeasts. The bottles are sealed with a bidule and crown cap and stacked in the cellar to referment at a constant temperature of 15°C. post-fermentation ageing on the yeast lees lasts at least 33 months before the bottles are remuaged. During the disgorging phase, the bottle is uncorked and the residual fermentation yeast is removed; finally, the sparkling wine is corked with a mushroom-shaped cork and prepared for sale after 6 months of ageing in the bottle. |
| Total acidity | 7.8 gr/L |
| PH | 3.0 |
| Residual sugar | 4.0 gr/L |
| Dry extract | 25.0 gr/L |
| Allergens | Contains sulphites |