Monsupello
Brut Metodo Classico
| 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 maturation in stainless steel, the cuvée of Pinot Noir and Chardonnay is created, which undergoes protein and tartaric stabilisation and filtration; during tirage, it is bottled in champagne bottles together with a liqueur de tirage, composed of wine, sugar and selected yeasts. The bottles are sealed with a bidule and crown cap and stacked in the cellar to undergo secondary fermentation at a constant temperature of 14°C; the post-fermentation ageing on the lees lasts at least 30 months, before the bottles are riddled on pupitres. During disgorgement, the bottle is uncorked, the residue of the secondary fermentation yeasts is removed, and the liqueur d’expédition is added; finally, the sparkling wine is sealed with a mushroom-shaped cork and prepared for sale. |
- Metodo Classico Brut: bottle refermentation and ageing on the lees for 30 months
- Origin: Lombardy, Cà del Tava cru (Torricella) with clay and limestone soils
- Blend and alcohol content: 90% Pinot Noir, 10% Chardonnay; 13% vol; 0.75 l bottle
- Aromas: notes of bread crust and blackcurrant; refined, elegant and moderately developed profile
- Taste and pairings: dry and smooth; recommended with shellfish, fried seafood and cheeses
Description
What kind of wine is it
Monsupello Brut is an elegant sparkling wine from Lombardy, created from a blend of Pinot Noir and Chardonnay. Crafted according to the strict principles of the Traditional Method, it reveals in the glass a fine and very persistent perlage over a bright straw yellow background with greenish highlights. On the palate, it is distinctly dry, supported by a pleasant softness and a long aromatic persistence. The bouquet is refined and moderately developed, dominated by the classic notes of bread crust that blend with delicate hints of cassis.
Where does it come from
The grapes come from the first hilly belt of Torricella, in Lombardy. The vines take root in the Cru Cà del Tava, a historic Monsupello plot characterised by soils composed of clay and limestone. The Guyot training system is designed to maintain a proper vegetative-productive balance. This specific terroir gives the grapes freshness and structure, ensuring the wine a linear and clean style, with a potential longevity of up to ten years.
How is it produced
The harvest is carried out by hand in the second half of August. Vinification begins with the gentle pressing of whole grapes, essential for extracting the precious free-run must. After an initial fermentation at a controlled temperature in steel tanks, the blend for tirage is prepared. The secondary fermentation initiates a slow ageing on the lees of at least thirty months, essential for developing the complexity typical of the Traditional Method. The production cycle concludes with the remuage and disgorgement operations, followed by the addition of the liqueur d’expédition.
History and Curiosities
Originating from the Cà del Tava cru in Lombardy, Monsupello Brut Metodo Classico has been a sublime tribute to Italian sparkling wine since 1893. Made from Pinot Noir and Chardonnay grapes, this sparkling wine ages on the lees for at least 30 months, releasing elegant notes of bread crust and blackcurrant. Its harmonious softness and pleasant aromatic persistence are revealed in the straw-yellow glass, qualities that have been awarded the prestigious 3 Bicchieri Gambero Rosso. A toast of absolute class.
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
Tasting notes
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 |
|---|---|
| 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 |
| Story | History and Curiosities Originating from the Cà del Tava cru in Lombardy, Monsupello Brut Metodo Classico has been a sublime tribute to Italian sparkling wine since 1893. Made from Pinot Noir and Chardonnay grapes, this sparkling wine ages on the lees for at least 30 months, releasing elegant notes of bread crust and blackcurrant. Its harmonious softness and pleasant aromatic persistence are revealed in the straw-yellow glass, qualities that have been awarded the prestigious 3 Bicchieri Gambero Rosso. A toast of absolute class. |
| Origin | First hilly area of the Torricella municipalities |
| Soil composition | Clay and limestone |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Yield per hectare | 9,000 kg/ha |
| Harvest | Second half of August |
| Fermentation temperature | 18 °C (fermentation in steel); 14 °C (refermentation in bottle) |
| Fermentation | At least 30 months |
| Production technique | Traditional method: soft pressing of whole grapes, fermentation in steel, secondary fermentation in the bottle with liqueur de tirage, ageing on the lees for at least 30 months, remuage and disgorgement (dégorgement). |
| Wine making | Vinification in white with gentle pressing of whole grapes and separation of the must from the skins; separation between free-run must and second pressing must; clarification and racking after about one day; fermentation in stainless steel tanks at a controlled temperature of 18°C; subsequent prise de mousse using the traditional method: cuvée, protein and tartaric stabilisation and filtration, tirage with liqueur de tirage (wine, sugar and selected yeasts), refermentation in bottle at 14°C, ageing on the lees for at least 30 months, riddling, disgorgement with the addition of liqueur d’expédition and final corking with a mushroom-shaped cork. |
| Aging | After a period of maturation in stainless steel, the cuvée of Pinot Noir and Chardonnay is created, which undergoes protein and tartaric stabilisation and filtration; during tirage, it is bottled in champagne bottles together with a liqueur de tirage, composed of wine, sugar and selected yeasts. The bottles are sealed with a bidule and crown cap and stacked in the cellar to undergo secondary fermentation at a constant temperature of 14°C; the post-fermentation ageing on the lees lasts at least 30 months, before the bottles are riddled on pupitres. During disgorgement, the bottle is uncorked, the residue of the secondary fermentation yeasts is removed, and the liqueur d’expédition is added; finally, the sparkling wine is sealed with a mushroom-shaped cork and prepared for sale. |
| Total acidity | 7.5 gr/L |
| PH | 3.1 |
| Dry extract | 28.0 gr/L |
| Allergens | Contains sulphites |