Monsupello
Cuvee Ca' Del Tava Brut Metodo Classico
常规价格
HKD363.00
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最后剩下 5 瓶
| 品名 | VSQ |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.0% 按体积 |
| 产区 | Lombardy (Italy) |
| 葡萄品种 | 60% Pinot Nero, 40% Chardonnay |
| 陈酿 | Cà del Tava's cuvè 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. |
| 产品名称 | Cuvee Ca' Del Tava Brut Metodo Classico |
| 颜色 | Intense straw yellow. |
| 香水 | Very complex nose; the typical hint of vanilla, released by aging in barriques, amalgamates to perfection with the very delicate tones of exotic fruit released by the finest selected Chardonnays. |
| 味道 | Dry and very harmonic, characterized by a balanced sweet tannin that gives an agreeable smooth and aromatic persistence. |
| 搭配 | 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. |
| 区域 | Lombardy |
| 国家 | Italy |
详情
气泡
香水
颜色
味道
服务于：
06 - 08 °C.
长寿：
05 - 10 years
搭配
Starters
Pasta
Fish
Shellfish
Cheese
Oily fish
White fish
Fried 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
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
| 名称 | Monsupello Cuvee Ca' Del Tava Brut Metodo Classico |
|---|---|
| 类型 | White classic method sparkling wine brut |
| 葡萄酒名称 | VSQ |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按体积 |
| 葡萄品种 | 60% Pinot Nero, 40% Chardonnay |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Monsupello |
| 产地 | Lower Foothills of the namesake vineyard in the municipality of Torricella Verzate |
| 气候 | Exposure: South-West. |
| 土壤成分 | Calcareous |
| 栽培系统 | Guyot |
| 每公顷产量 | 80 q. |
| 收获 | End of August. |
| 酿酒工艺 | The white wine-making process begins with the soft pressing of the whole grapes, which leads to the separation of the 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 first-pressing must, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 °C. |
| 陈酿 | Cà del Tava's cuvè 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. |
| 总酸度 | 8.1 gr/L |
| 克/升/升 (LPH) | 3.0 |
| 残糖 | 10.0 gr/L |
| 干提取物 | 28.0 gr/L |