Monsupello
Cuvee Ca' Del Tava Brut Metodo Classico
Regular price
€48,00
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| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Aging | The cuvè of Cà del Tava is made by blending the best Pinot Noir and Chardonnay reserves from different years with 50% Pinot Noir from the year of production. The cuvè of Pinot Noir and Chardonnay undergoes protein stabilisation and filtration; in the 'draught', it is placed in Champagne 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 12°C; the post-fermentation maturation on the yeast skins lasts at least 70 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. |
| Product name | Cuvee Ca' Del Tava Brut Metodo Classico |
| Color | Intense straw yellow. |
| Perfume | The nose is highly evolved; the typical hint of vanilla, released as a result of ageing in barriques, blends perfectly with the delicate hints of exotic fruit released by the best selections of Chardonnay. |
| Taste | Dry and very harmonious, it is characterised by well-balanced sweet tannins that create a soft, aromatic persistence. |
| Pairings | It is a sparkling wine made with passion and designed to accompany the most important events that require a toast. Excellent as an aperitif and for the whole meal, in particular with smoked salmon, oysters, seafood (snails, urchins, shrimp, mussels), scallops, risotto allo scoglio, tagliolini with shellfish, Ligurian-style sea bass, snapper, sea bream, turbot, and ideal with mixed fried fish. |
| Region | Lombardy |
| Country | Italy |
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
Starters
Pasta
Fish
Shellfish
Cheese
Oily fish
White fish
Fried fish
Producer
Monsupello
From this winery
- Start up year: 1893
- Oenologist: Stefano Torre, Federico Fermini
- Bottles produced: 320.000
- Hectares: 50
Once upon a time, and it's still here. It's 1893 when the Boatti Family in the municipality of Oliva Gessi, in the heart of the Oltrepò Pavese, writes the most beautiful and important page in the history of Italian sparkling wine: at Cà del Tava, one of the great crus of the winery, the seal between Monsupello, Pinot Nero, and Chardonnay is stamped.
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
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 Cuvee Ca' Del Tava Brut Metodo Classico |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Origin | First hillside strip of the vineyard of the same name located in the municipality of Torricella Verzate |
| Climate | Exposure: Southwest. |
| Soil composition | Limestone |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 80 q. |
| Harvest | End 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. |
| Aging | The cuvè of Cà del Tava is made by blending the best Pinot Noir and Chardonnay reserves from different years with 50% Pinot Noir from the year of production. The cuvè of Pinot Noir and Chardonnay undergoes protein stabilisation and filtration; in the 'draught', it is placed in Champagne 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 12°C; the post-fermentation maturation on the yeast skins lasts at least 70 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 | 8.1 gr/L |
| PH | 3.0 |
| Residual sugar | 10.0 gr/L |
| Dry extract | 28.0 gr/L |
| Allergens | Contains sulphites |