||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 cuvée 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.
||价格 Monsupello Brut Millesimato Metodo Classico 2015 HK$ 200.76