Monsupello Brut
95
GR 3
SW
VT 4

Monsupello, 0,75 l - 13.00%
10% Chardonnay, 90% Pinot Nero

HK$ 230.00
價格 
購買
In stock
2
Order by to receive it 2023年2月2日 in  Hong Kong.

倫巴第大區 - Italy
白葡萄酒 經典汽酒 brut

How to serve

Serve at:

06 - 08°C.

Longevity:

5 - 10年

酒杯:

Monsupello Brut

顏色

Straw yellow with greenish reflections.

香氣/花束

The nose is medium evolved, fine and elegant. We can distinguish the typical smell of crusty bread and cassis

味道

Fine and very persistent. Dry with a pleasant aromatic persistence and good roundness, it is the classic sparkling wine par excellence

Pairing

An ideal aperitif, it can be served with many dishes, mainly fish and shellfish. Excellent with seafood or squid ink risottos. Second courses include grilled and fried seafood. It is perfectly suited as a base for the preparation of cocktails; in particular Kir Royal, Bellini, Rossigni, or mixed with fruit.

小吃
魚类
甲殼類動物
奶酪
White fish

Features

名稱 Monsupello Brut
葡萄酒類型 白葡萄酒 經典汽酒 brut
分類 VDP
格式 0,75 l Standard
酒精 13.00%
葡萄 10% Chardonnay, 90% Pinot Nero
國家
區域 倫巴第大區
Location Hilly Band of the municipalities of Torricella.
土地的組成 Clay and limestone.
系統 Guyot.
每公頃植物數量: 4,500kg/h.
每公頃產量: 9,000 kg/h.
收成 Second half of August
生產技術 Guyot dry pruning is carried out from the end of November, maintaining a number of 8-9 buds per vine. From May, superfluous shoots are removed and the 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's production over the shoots closest to the stump and to avoid bunch clusters (the main cause of grey mould attack in wet years); thinning out the bunches, which favours better ripening of the grapes, allows for a greater concentration of aromatic substances as well as a healthier product. For more than 10 years we have been practising the grassing of the vineyards to create a more balanced vine-root ratio and to safeguard insects that are useful to the vineyard; for the same reason, pesticides with a low environmental impact are used and the use of chemical herbicides is avoided. The grapes are harvested by hand, in 18 kg crates.
釀造 The vinification begins with the soft pressing of the whole grape, which leads to the separation of the must from the skins; in different containers the juice is seperated (or the first 50% of draining liquid pressing, more fruity, sour and end) from the must of second pressing. The juice, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 ° C.
陳年 After a period of ageing in stainless steel, the cuvèe of Pinot Noir and Chardonnay undergoes protein and tartar stabilisation and filtration; in the "draught", it is placed in champagnotte bottles together with a liqueur de tirage, composed 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 30 months, before the bottles are remuaged on pupitres. 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.
總酸度 7.50 gr/L
PH值 3.10
幹提取 28.00 gr/L
Sulphites Contains sulphites
匹配 An ideal aperitif, it can be served with many dishes, mainly fish and shellfish. Excellent with seafood or squid ink risottos. Second courses include grilled and fried seafood. It is perfectly suited as a base for the preparation of cocktails; in particular Kir Royal, Bellini, Rossigni, or mixed with fruit.
On offer 價格 Monsupello Brut HK$ 230.00 

Official awards

專家

獎項

葡萄收穫期

Gambero Rosso
 
N/A
Vitae AIS
 
N/A
xtraWine
96/100 
N/A

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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