Monsupello
Monsupello Brut Metodo Classico Rosè
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% 按体积 |
| Area | Lombardy (Italy) |
| Grape varieties | 90% Pinot Nero, 10% Chardonnay |
| Aging | Post-fermentation maturation on the yeast skins lasts for 18 months or more. After remuage of the bottles on pupitres, in the degorgement phase the bottle is uncorked a la glace, the residue of the re-fermentation yeasts is removed and the liqueur d'expédition is added; finally, the sparkling wine is corked with a mushroom cork and prepared for sale. |
奖项
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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.
详情
气泡
香水
颜色
味道
服务于：
06 - 08 °C.
长寿：
05 - 10 years
搭配
- 创办年份: 1893
- 酿酒师: Stefano Torre, Federico Fermini
- 生产的瓶子: 320.000
- 公顷: 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. 阅读更多
| Name | Monsupello Brut Metodo Classico Rosè |
|---|---|
| Type | Rosé classic method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 13.5% 按体积 |
| Grape varieties | 90% Pinot Nero, 10% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Origin | Brescia. First range of hills of the municipalities of Torricella Verzate and Oliva Gessi |
| Climate | Exposure: South-East. |
| Soil composition | Argillaceous-Limestone. |
| Cultivation system | Guyot |
| Plants per hectare | 4,500 |
| Yield per hectare | 9,000 kg/h |
| Harvest | Second half of August. |
| Fermentation temperature | 18 °C |
| Production technique | After a period of ageing in stainless steel, the cuvèe undergoes protein and tartaric stabilisation and filtration; in the 'draught', it is placed in champagnotte bottles together with a liqueur de tirage, consisting of wine, sugar and selected yeasts. The bottles, which are corked with bidule and steel crown cork, are stacked in the cellar to re-ferment at a constant temperature of 14°C. |
| Wine making | Rose vinification begins with a short period of cold soaking of the grapes in the press in an inert environment to extract the colour from the Pinot Noir skins. This is followed by soft pressing of the whole grapes, which leads to the separation of the rosé must from the marc. In different containers, the flower must (i.e. the first 50 per cent of the pressing liquid, which is more fruity, acidic and fine) is separated from the second-pressing must. The flower must, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 °C. |
| Aging | Post-fermentation maturation on the yeast skins lasts for 18 months or more. After remuage of the bottles on pupitres, in the degorgement phase the bottle is uncorked a la glace, the residue of the re-fermentation yeasts 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 | 7.6 gr/L |
| PH | 3.0 |
| Residual sugar | 11.0 gr/L |
| Dry extract | 30.0 gr/L |
| Allergens | Contains sulphites |