||White sparkling classic method brut
||10% Chardonnay, 90% Pinot Nero
||First hills of the municipalities of Torricella Verzate and Oliva Gessi .
||The vinification begins with the soft pressing of whole grapes , leading to the separation of the must from the pomace , in different containers separate the juice (ie the first 50% of draining liquid pressing, more fruity , sour and end ) from the juice of the second pressing. The juice, clarified and decanted after about a day , is fermented in steel tanks at a controlled temperature of 18 ° C. After a period of aging in stainless steel , is made to the cuvè millesimato , using selected batches of wine of the same vintage . The cuvè of Pinot Noir and Chardonnay and tartaric and protein stabilization undergoes a microfiltration , in the "draft" is put into bottles champagnotte along with a liqueur de tirage , consisting of wine , sugar and yeasts. The bottles are capped with bidule and crown cap and stacked in the cellar to ferment at a constant temperature of 14 ° C, the aging of post- fermentation on the yeast cell walls lasts at least 48 months before moving to the riddling of the bottles on pupitres . In the phase of disgorgement , the bottle is uncorked , it is deleted from the residue of yeast fermentation and is added to the liqueur d'expédition , and finally the sparkling wine is corked with cork mushroom , and prepared for sale.
||Excellent as an aperitif or throughout a meal especially matched with smoked salmon , oysters, seafood ( snails , sea urchins, shrimp , mussels ) , scallops, risotto with seafood, noodles with seafood , Ligurian sea bass , red snapper , sea bream , turbot, ideal with the fritto misto.
||Price Monsupello Brut 2011 € 19.90