Monsupello
Monsupello Brut Metodo Classico
Regular price
€20,00
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Immediate availability
| Denomination | VDP |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 90% Pinot Nero, 10% Chardonnay |
| Aging | 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. |
Awards
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3This 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.
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4Italian Sommelier Association (AIS) guide
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Producer
Monsupello
From this winery
- Start up year: 1893
- Oenologist: Bertelegni Marco, Pierangelo Boatti
- Bottles produced: 280.000
- Hectares: 48
The Azienda Agricola Monsupello laid its foundations over a century ago, in 1893, when the Boatti family in Cà del Tava in the municipality of Oliva Gessi was already cultivating its own vineyards. In 1914, the Boatti family purchased another estate a few kilometres away called "Podere La Borla" in the municipality of Torricella Verzate. Here they set up the winery, the same one that today has been upgraded and modernised for the vinification of grapes from the original estates and those purchased gradually.
In 1959, Carlo Boatti, representing the third generation of winegrowers, now assisted by his children Pierangelo and Laura, gave the company further development and modernised it by acquiring new land in the municipalities of Casteggio, Redavalle and Pietra de' Giorgi. He redesigned the varietal structure with the introduction of new grape varieties, implemented new cellar structures, and built a modern wine-making, bottling and storage plant. The company is constantly evolving according to current market requirements.
Monsupello is located in the first hilly central area of Oltrepo Pavese at 160 metres above sea level -45° parallel. The vines cultivated are: Barbera, Croatina, Uva Rara, Cabernet Sauvignon, Pinot Nero, Pinot Grigio, Riesling Italico, Riesling Renano, Chardonnay, Sauvignon and Moscato. The soils: calcareous tufaceous with Pliocene marl, the exceptional microclimate and excellent exposure create optimal conditions for the production of top quality grapes. Traditional winemaking for reds and pneumatic winemaking for whites: temperature-controlled fermentation in modern stainless steel tanks, autoclaves and barriques.
Monsupello has been awarded 112 gold medals in wine competitions. Monsupello Brut Metodo Classico was awarded at the V Banco di Assaggio in Torgiano 1985 and won the Douja d'Or Oscar in Asti in 1993.
Its wines are present in highly qualified restaurants both in Italy and abroad and in highly professional wine shops. Read more
In 1959, Carlo Boatti, representing the third generation of winegrowers, now assisted by his children Pierangelo and Laura, gave the company further development and modernised it by acquiring new land in the municipalities of Casteggio, Redavalle and Pietra de' Giorgi. He redesigned the varietal structure with the introduction of new grape varieties, implemented new cellar structures, and built a modern wine-making, bottling and storage plant. The company is constantly evolving according to current market requirements.
Monsupello is located in the first hilly central area of Oltrepo Pavese at 160 metres above sea level -45° parallel. The vines cultivated are: Barbera, Croatina, Uva Rara, Cabernet Sauvignon, Pinot Nero, Pinot Grigio, Riesling Italico, Riesling Renano, Chardonnay, Sauvignon and Moscato. The soils: calcareous tufaceous with Pliocene marl, the exceptional microclimate and excellent exposure create optimal conditions for the production of top quality grapes. Traditional winemaking for reds and pneumatic winemaking for whites: temperature-controlled fermentation in modern stainless steel tanks, autoclaves and barriques.
Monsupello has been awarded 112 gold medals in wine competitions. Monsupello Brut Metodo Classico was awarded at the V Banco di Assaggio in Torgiano 1985 and won the Douja d'Or Oscar in Asti in 1993.
Its wines are present in highly qualified restaurants both in Italy and abroad and in highly professional wine shops. Read more
Starters
Fish
Shellfish
Cheese
White fish
| Name | Monsupello Brut Metodo Classico |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VDP |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 90% Pinot Nero, 10% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Origin | Hilly Band of the municipalities of Torricella. |
| Soil composition | Clay and limestone. |
| Cultivation system | Guyot. |
| Plants per hectare | 4,500kg/h. |
| Yield per hectare | 9,000 kg/h. |
| Harvest | Second half of August |
| Production technique | 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. |
| Wine making | 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. |
| Aging | 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. |
| Total acidity | 7.5 gr/L |
| PH | 3.1 |
| Dry extract | 28.0 gr/L |
| Allergens | Contains sulphites |
