Monsupello
Blanc de Blancs Metodo Classico Extra Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Post-fermentation ageing on lees for at least 50 months, followed by riddling; post-disgorgement ageing for at least 6 months. |
- Origin: Oltrepò Pavese (Torricella Verzate), calcareous soils and west-facing exposure
- Grapes and format: 100% Chardonnay, Blanc de Blancs, Classic Method Extra Brut, 0.75 l bottle
- Ageing: 50 months on the lees and 6 months after disgorgement, fine perlage
- Aromas: lemon cream, puff pastry, butter, hazelnut and a light peppery note
- Pairings: ideal with shellfish, white-fleshed fish and risottos; serve at 8°C
Description
What kind of wine it is
Monsupello Blanc de Blancs Metodo Classico Extra Brut is a wine of great structure crafted by the Monsupello winery. Made from Chardonnay grapes, this Metodo Classico offers a persistent perlage and a pleasant creamy texture. On the nose, it reveals notes of pastry, mountain butter and hazelnut, with a subtle peppery nuance. On the palate, it proceeds with a solemn rhythm, delivering a savoury sip that culminates in a harmonious citrusy finish. Its freshness makes it the ideal companion for lean fish or elaborate dishes, such as a saffron risotto.
Where it comes from
This sparkling wine originates from the Montagnera vineyard in Torricella Verzate, in the heart of the Oltrepò Pavese. Here, the vines sink their roots into calcareous soils facing west, an ideal exposure for Chardonnay to reach perfect ripeness. The favourable microclimate and careful agronomic management allow for grapes rich in aromatic precursors, ensuring the structure needed for long ageing. This harmony between land and climate gives the glass a clear territorial identity, distinct and recognisable.
How it is produced
Production begins with manual harvesting. In the winery, gentle pressing extracts the free-run must, which is then fermented at a controlled temperature in stainless steel. The cuvée is created from a careful blend of the vintage base and precious reserves aged in French oak barrels. This is followed by the typical refermentation of the Metodo Classico, accompanied by a period on the lees of at least fifty months, an essential time to enrich the aromatic profile. The Extra Brut dosage balances the wine's vibrant freshness before the final ageing, which seals its harmony.
History and Curiosities
Monsupello's Blanc de Blancs originates in the Oltrepò Pavese, the result of over a century of dedication. This exclusive limited edition of 4,500 bottles is a tribute to Carla Dallera Boatti, guardian of the values of a historic family of winemakers. A pure expression of the local calcareous terroir, this Metodo Classico Extra Brut made from Chardonnay grapes reflects an exceptional winemaking vocation. Aged for at least 50 months on the lees, it represents a true sparkling rarity that skilfully combines sacrifice and foresight in a glass of absolute excellence.
Awards
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2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1893
- Oenologist: Stefano Torre, Federico Fermini
- Bottles produced: 320.000
- Hectares: 50
Daring what is new, dreaming it, imagining it, and making it real: in the name of the father, Carlo Boatti, and today with his children Pierangelo and Laura. With different sensitivities and attitudes, they are interpreters of future horizons, in the contemporaneity of their sparkling wines. Read more
| Name | Monsupello Blanc de Blancs Metodo Classico Extra Brut |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Story | History and Curiosities Monsupello's Blanc de Blancs originates in the Oltrepò Pavese, the result of over a century of dedication. This exclusive limited edition of 4,500 bottles is a tribute to Carla Dallera Boatti, guardian of the values of a historic family of winemakers. A pure expression of the local calcareous terroir, this Metodo Classico Extra Brut made from Chardonnay grapes reflects an exceptional winemaking vocation. Aged for at least 50 months on the lees, it represents a true sparkling rarity that skilfully combines sacrifice and foresight in a glass of absolute excellence. |
| Origin | Lower hillside of the Montagnera vineyard, in the municipality of Torricella Verzate (Oltrepò Pavese) |
| Soil composition | Calcareous |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 80 quintals per hectare |
| Harvest | Early September |
| Fermentation temperature | 18 °C (fermentation in steel); 14 °C (refermentation in bottle) |
| Fermentation | At least 50 months on the lees, plus at least 6 months after disgorgement |
| Production technique | Traditional method |
| Wine making | White vinification begins with the gentle pressing of whole grapes and the separation of the must from the skins, distinguishing between the free-run must (first 50%) and the must from the second pressing. The free-run must is clarified and racked, and after 24 hours from pressing, it ferments in stainless steel tanks at 18°C. The cuvée is obtained by blending reserves of Chardonnay aged in third-use French barriques and vintage Chardonnay matured in steel; this is followed by light protein stabilisation and filtration. The base wine is bottled with liqueur de tirage (wine, sugar and yeasts) in Champagne bottles, sealed with a bidule and crown cap, for secondary fermentation in the bottle at 14°C, then aged on the lees for at least 50 months, remuage, disgorgement with the addition of liqueur d’expédition, closure with cork and wire cage, and post-disgorgement ageing for at least 6 months. |
| Aging | Post-fermentation ageing on lees for at least 50 months, followed by riddling; post-disgorgement ageing for at least 6 months. |
| Total acidity | 7.5 gr/L |
| PH | 3.05 |
| Residual sugar | 5.0 gr/L |
| Dry extract | 26.0 gr/L |
| Year production | 4500 bottles |
| Allergens | Contains sulphites |