• Monsupello Brut Millesimato Metodo Classico 2017
  • Monsupello Brut Millesimato Metodo Classico 2017
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Monsupello Lombardy xtrawine-special-list

Monsupello

Monsupello Brut Millesimato Metodo Classico 2017

White classic method sparkling wine brut

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  • Monsupello Brut Millesimato Metodo Classico 2017
  • Monsupello Brut Millesimato Metodo Classico 2017
1 2
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Monsupello Lombardy xtrawine-special-list
HKD268.00
HKD268.00
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其他年份：

2018

Multiple purchases: add more bottles to cart with one click

$804.00

3瓶

立即可用 立即下单，20天内送达 最后剩下 3 瓶
Denomination VSQ
Size 0,75 l
Alcohol content 13.0% 按体积
Area Lombardy (Italy)
Grape varieties 100% Pinot Nero
其他年份： 2018
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奖项

  • 2017

    2

    This 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.

  • 2017

    91

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

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详情

Perlage

气泡

Very fine and persistent perlage.

Profumo

香水

The nose is very evolved , the typical scent of "cassis " gives way to an aristocratic touch of vanilla.

Colore

颜色

Deep straw yellow.

Gusto

味道

Dry with a fair aromatic persistence and good roundness, it's a sparkling dedicated to connoisseurs, it is also equipped with a very dense and fine froth.

服务于：

06 - 08 °C.

长寿：

05 - 10 years

Charmat Method Sparkling Wines

搭配

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)

Starters
Fish
Shellfish
Cheese
Oily fish
White fish

生产者
Monsupello
来自这个酒庄
  • 创办年份: 1893
  • 酿酒师: Stefano Torre, Federico Fermini
  • 生产的瓶子: 320.000
  • 公顷: 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. 阅读更多
生产区域: Lombardy
Lombardy
Monsupello

Name Monsupello Brut Millesimato Metodo Classico 2017
Type White classic method sparkling wine brut
Denomination VSQ
Vintage 2017
Size 0,75 l
Alcohol content 13.0% 按体积
Grape varieties 100% Pinot Nero
Country Italy
Region Lombardy
Vendor Monsupello
Origin First hills of the municipalities of Torricella Verzate and Oliva Gessi .
Climate Southeast-facing.
Soil composition Clay and limestone.
Cultivation system Guyot.
Plants per hectare 4,500
Yield per hectare 9,000kg/h
Harvest Second half of August.
Wine making Soft pressing of whole grapes, leading to the separation of the must from the pomace, in different containers separate the juice (i.e. the first 50% of draining liquid pressing, more fruity, acidic and fine) from the juice of the second pressing. The juice, 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 stainless steel, vintage cuvè 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 (racks). 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