||White classic method sparkling wine pas dosé
||10% Chardonnay, 90% Pinot Nero
||Municipalities of Torricella Verzate and Oliva Chalks - Exposure: South-East.
||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
||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).
||Controlled temperature of 18° C
||After a period of ageing in steel, the cuvè is made, which, after re-fermentation in the bottle, will give the Nature met. Classic.
||White vinification 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 per cent of the pressing liquid, which is more fruity, acidic and fine) is separated from the second-pressing must. The first-pressing must, clarified and decanted after about a day, is fermented in steel tanks.
||The cuvè of Pinot Nero and Chardonnay endures a proteic stabilization 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 are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 12°C.
||Perfect as an aperitif, but can be served with any haute cuisine dish, especially with grilled, sautéed or smoked fish and shellfish, with raw or just blanched shellfish, with seafood risottos, with fish-based sauces, baked sea bass, Ligurian-style sea bream, scallops au gratin.
||Price Monsupello Nature Metodo Classico € 18.18