Monsupello Brut Rose'

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0,75 l  -  13.50%
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HK$ 250.00
Serving temperature:
06 - 08°C.
5 - 10年
Food matching:
名稱 Monsupello Brut Rose'
葡萄酒類型 桃红葡萄酒 經典汽酒 brut
格式 0,75 l Standard
區域 倫巴第大區
葡萄 10% Chardonnay, 90% Pinot Nero
Location Brescia. First range of hills of the municipalities of Torricella Verzate and Oliva Gessi. Exposure: South-East
土地的組成 Lime-clay
系統 The Guyot pruning is done from the end of November, maintaining a ratio of 8-9 buds per vine. Since May, the Suckering spollonatura and removes superfluous buds and tied the major ones, they are basic operations for maintaining a good balance of plant growth and productivity, especially for young vines. In early August, after veraison, it runs a slight thinning out of production to deliver the best shoots on the vine closest to the strain and avoid creating jumble of clusters (main cause of the attack of gray mold in wet years), the thinning of the bunches, which encourages better ripening of grapes, allows for a greater concentration of aromatic substances as well as improved health of the product.
每公頃植物數量: 4500 - For over 10 years engaged in the grassing of the vineyards to create a more balanced ratio crown-root of the vine and protect the beneficial insects to the vineyard, for the same reason used pesticides with low environmental impact and avoid the use of herbicides chemicals.
每公頃產量: Q 90 - Average age of vines: 10 years
收成 Second half of August
發酵溫度 In steel tanks at a controlled temperature of 18 ° C.
生產技術 After a period of aging in steel, is made Cuvée affected protein and tartaric stabilization and filtration, the "draft" is put in bottles along with a Champagne liqueur de tirage, which consists of wine, sugar and yeasts. The bottles, which are capped with crown caps bidule and steel are stacked in the cellar to re-ferment at a constant temperature of 14 ° C.
釀造 The pink wine begins with a brief period of cold, and stationing in an inert environment of grapes in the press for the extraction of the dye from the skins of Pinot Noir comes the soft pressing of grapes whole, leading to the separation of rosé grape pomace from, other than in the juice are separated (ie the first 50% of draining liquid pressing, more fruity, sour and end) from the must of the second pressing. The juice, clarified and racked after about a day, is fermented in steel tanks at a controlled temperature of 18 ° C.
陳年 The aging of post-fermentation on yeast lasts for a period ranging from 18 months. After the bottles on remuage pupitres, during the degorgement the bottle is uncorked a la glace, removed residue of yeast fermentation and the liqueur d'expédition is added and finally the champagne cork is sealed with a mushroom, and prepared for sale.
酒精 13.50%
總酸度 7.60 gr/L
PH值 3.00
餘糖 11.00 gr/L
幹提取 30.00 gr/L
On sale 價格 Monsupello Brut Rose' HK$ 250.00 


From this winery:
該農場Monsupello誕生一個多世紀以前,在1893年,當家人Boatti在奧利瓦GESSI鎮鈣德爾交通意外傷亡援助已經奉獻給他們的葡萄園的照顧。 1914年Boatti買,幾公里外,另發現托里切拉Verzate鎮被稱為“Podere酒店香格里拉Borla”。這裡BUIT地窖,同樣的,今天已經升級和現代化的原屋的葡萄釀造和那些逐漸掌握。 In1959,卡羅Boatti,誰代表的第三代釀酒師,現在他的兒子Pierangeloê勞拉的幫助下,給出了進一步的發展,公司在Casteggio,...


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