|Rosé classic method sparkling wine brut
|10% Chardonnay, 90% Pinot Nero
|Brescia. First range of hills of the municipalities of Torricella Verzate and Oliva Gessi
|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.
|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.
|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.
|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.
|Price Monsupello Brut Metodo Classico Rose' HK$ 220.00