| Location |
First hills of the municipalities of Torricella Verzate and Oliva Gessi . |
| 釀造 |
Soft pressing of whole grapes, leading to the separation of the must from the pomace, in different containers separate the juice (i.e. the first 50% of draining liquid pressing, more fruity, acidic and fine) 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 ageing in stainless steel, vintage cuvè is made, using selected batches of wine from the same vintage. The cuvè of Pinot Noir and Chardonnay undergoes protein and tartar stabilisation and microfiltration; in the 'draught', it is placed in Champagne 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 14°C; the post-fermentation maturation on the yeast skins lasts at least 48 months, before the bottles are remuaged on pupitres (racks). In the degorgement phase, the bottle is uncorked, the residue of the re-fermentation yeast is removed and the liqueur d'expédition is added; finally, the sparkling wine is corked with a mushroom cork and prepared for sale. |
| 匹配 |
Excellent as an aperitif or throughout a meal paticularly well 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. (deep fried fish) |
| On offer |
價格 Monsupello Brut Millesimato Metodo Classico 2017 HK$ 250.00
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