Monsupello
Brut Metodo Classico Rose'
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 90% Pinot Nero, 10% Chardonnay |
| Aging | Post-fermentation ageing on the lees for at least 30 months; riddling on pupitres; disgorgement "à la glace"; addition of the liqueur d’expédition; final corking with a mushroom-shaped cork. |
- Origin and history: Oltrepò Pavese area, produced by the Boatti family since 1893
- Grapes and style: 100% Pinot Noir, Brut rosé sparkling wine, Traditional Method (VSQ)
- Traditional method: Second fermentation in the bottle and ageing on the lees for at least 30 months
- Tasting notes: Fine perlage, hints of bread crust, ripe apple and dog rose
- Food pairing and serving: Ideal with aperitifs, cured meats, risottos, fried fish; serve at 6°C
Description
What kind of wine it is
Monsupello Brut Metodo Classico Rosé is a sparkling wine made using the Traditional Method from Pinot Noir grapes. To the eye, it reveals a medium-intensity salmon pink hue, crossed by a fine and persistent perlage. On the nose, it expresses a fruity and elegant profile, where notes of ripe apple and dog rose blend with clear hints of bread crust. The palate is dry and enlivened by a pleasant freshness, ensuring a well-structured progression. This lively character makes it an excellent choice for an aperitif and ideal for pairing with traditional cured meats, flavourful risottos or crisp seafood fritters.
Where it comes from
The vineyards grow along the first hillside belt of the municipalities of Torricella Verzate and Oliva Gessi, in the Oltrepò Pavese. The rows, trained using the Guyot system, benefit from a south-east exposure on clay-limestone soils, which give the wine excellent acidic tension. The Monsupello winery cultivates its plots while maintaining low yields per hectare, preserving the integrity of the fruit. These particular pedoclimatic conditions enhance the potential of the area, allowing the grapes to develop a lasting aromatic precision.
How it is produced
The harvest, carried out by hand, takes place in the second half of August. The grapes undergo a brief cold maceration in an inert environment to gently extract colour from the skins, followed by a soft pressing to separate only the free-run must. The first fermentation takes place in stainless steel at a controlled temperature. After the blend is created, the secondary fermentation in the bottle follows the principles of the Traditional Method. The process is completed with ageing on the lees for at least thirty months, regular remuage, and the traditional disgorgement à la glace, all essential stages in defining the elegance of the final profile.
History and Curiosities
Produced in Oltrepò Pavese by the Monsupello winery, this Traditional Method pure Pinot Noir has made history: it was the first Italian rosé to win the prestigious Three Glasses Gambero Rosso award, an excellence further confirmed in 2018. Led by the Boatti family since 1893, the company has passed down meticulous artisanal craftsmanship, which includes ageing on the lees for at least 30 months and the traditional cold disgorgement. An oenological masterpiece, also celebrated as a “Great Wine” by Slow Wine, it embodies the utmost dedication to the art of sparkling winemaking.
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.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °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 Brut Metodo Classico Rosè |
|---|---|
| Type | Rosé classic method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 90% Pinot Nero, 10% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Story | History and Curiosities Produced in Oltrepò Pavese by the Monsupello winery, this Traditional Method pure Pinot Noir has made history: it was the first Italian rosé to win the prestigious Three Glasses Gambero Rosso award, an excellence further confirmed in 2018. Led by the Boatti family since 1893, the company has passed down meticulous artisanal craftsmanship, which includes ageing on the lees for at least 30 months and the traditional cold disgorgement. An oenological masterpiece, also celebrated as a "Great Wine" by Slow Wine, it embodies the utmost dedication to the art of sparkling winemaking. |
| Origin | Lower hills of the municipalities of Torricella Verzate and Oliva Gessi (Oltrepò Pavese, Lombardy) |
| Soil composition | Argilloso-calcareo |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Yield per hectare | 90 quintals per hectare |
| Harvest | Second half of August |
| Fermentation temperature | 18 °C |
| Fermentation | At least 30 months |
| Production technique | Traditional method (bottle refermentation with liqueur de tirage; remuage on pupitres; disgorgement «à la glace»; ageing on the lees for at least 30 months) |
| Wine making | Brief cold maceration in an inert environment of the grapes in the press to extract colour from the Pinot Noir skins; gentle pressing of the whole grapes with separation of the free-run must (first 50%) from the second pressing must; clarification and fermentation in stainless steel tanks at a controlled temperature of 18°C; blending of the cuvée with protein and tartaric stabilisation and filtration; bottling with liqueur de tirage (wine, sugar and selected yeasts) for secondary fermentation in the bottle at 14°C; ageing on the lees for at least 30 months, riddling on pupitres, disgorgement "à la glace", addition of the liqueur d’expédition and final corking with a mushroom-shaped cork. |
| Aging | Post-fermentation ageing on the lees for at least 30 months; riddling on pupitres; disgorgement "à la glace"; addition of the liqueur d’expédition; final corking with a mushroom-shaped cork. |
| Total acidity | 7.8 gr/L |
| PH | 3.04 |
| Residual sugar | 8.0 gr/L |
| Dry extract | 28.0 gr/L |
| Year production | 18600 bottles |
| Allergens | Contains sulphites |