Monsupello
Brut Millesimato Metodo Classico 2018
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Year | 2018 |
| Product name | Brut Millesimato Metodo Classico 2018 |
| Color | Deep straw yellow. |
| Perfume | Very evolved on the nose, the typical cassis scent gives way to an aristocratic hint of vanilla. |
| Taste | Dry with just the right aromatic persistence and good smoothness, this is a sparkling wine for connoisseurs; it also has a very dense and fine mousse. |
| Pairings | Excellent as an aperitif or throughout a meal paticularly well matched with smoked salmon, oysters, seafood (snails, sea urchins, shrimp, mussels), scallops, risotto with seafood, noodles with seafood, Ligurian sea bass, red snapper, sea bream, turbot, ideal with the fritto misto. (deep fried fish). |
| Region | Lombardy |
| Country | Italy |
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
- 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 Millesimato Metodo Classico 2018 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Origin | First hills in the municipalities of Torricella Verzate and Oliva Gessi. |
| Climate | Exposure: south-east. |
| Soil composition | Clayey-limy. |
| Cultivation system | Guyot |
| Plants per hectare | 4500 vines ha |
| Yield per hectare | 90 quintals |
| Harvest | Second half of August |
| Wine making | The white wine-making process begins with the soft pressing of the whole grapes, which leads to the separation of the must from the pomace; the free-run juice (i.e. the first 50% of the pressing liquid, more fruity, acidic and fine) is separated from the second-pressing must in different containers. The first-pressing must, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 °C. After a period of ageing in steel, the cuvè millesimata is made, using selected batches of wine from the same vintage. The cuvè of Pinot Noir and Chardonnay undergoes protein and tartar stabilisation and microfiltration; in the 'draught', it is placed in Champagne bottles together with a liqueur de tirage, consisting 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 48 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. |
| PH | 3.14 |
| Residual sugar | 12.5 gr/L |
| Allergens | Contains sulphites |