Monsupello
Monsupello Cuvee Ca' Del Tava Brut Metodo Classico
定價
HKD510.00
剩餘最後 3 瓶
| 品名 | VSQ |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 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. |
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
05 - 10 years
搭配
Starters
Pasta
Fish
Shellfish
Cheese
Oily fish
White fish
Fried fish
製造商
Monsupello
來自這個酒莊
- 創業年份: 1893
- 釀酒師: Bertelegni Marco, Pierangelo Boatti
- 生產的瓶子: 280.000
- 公頃: 48
The Azienda Agricola Monsupello laid its foundations over a century ago, in 1893, when the Boatti family in Cà del Tava in the municipality of Oliva Gessi was already cultivating its own vineyards. In 1914, the Boatti family purchased another estate a few kilometres away called "Podere La Borla" in the municipality of Torricella Verzate. Here they set up the winery, the same one that today has been upgraded and modernised for the vinification of grapes from the original estates and those purchased gradually.
In 1959, Carlo Boatti, representing the third generation of winegrowers, now assisted by his children Pierangelo and Laura, gave the company further development and modernised it by acquiring new land in the municipalities of Casteggio, Redavalle and Pietra de' Giorgi. He redesigned the varietal structure with the introduction of new grape varieties, implemented new cellar structures, and built a modern wine-making, bottling and storage plant. The company is constantly evolving according to current market requirements.
Monsupello is located in the first hilly central area of Oltrepo Pavese at 160 metres above sea level -45° parallel. The vines cultivated are: Barbera, Croatina, Uva Rara, Cabernet Sauvignon, Pinot Nero, Pinot Grigio, Riesling Italico, Riesling Renano, Chardonnay, Sauvignon and Moscato. The soils: calcareous tufaceous with Pliocene marl, the exceptional microclimate and excellent exposure create optimal conditions for the production of top quality grapes. Traditional winemaking for reds and pneumatic winemaking for whites: temperature-controlled fermentation in modern stainless steel tanks, autoclaves and barriques.
Monsupello has been awarded 112 gold medals in wine competitions. Monsupello Brut Metodo Classico was awarded at the V Banco di Assaggio in Torgiano 1985 and won the Douja d'Or Oscar in Asti in 1993.
Its wines are present in highly qualified restaurants both in Italy and abroad and in highly professional wine shops. 閱讀更多
In 1959, Carlo Boatti, representing the third generation of winegrowers, now assisted by his children Pierangelo and Laura, gave the company further development and modernised it by acquiring new land in the municipalities of Casteggio, Redavalle and Pietra de' Giorgi. He redesigned the varietal structure with the introduction of new grape varieties, implemented new cellar structures, and built a modern wine-making, bottling and storage plant. The company is constantly evolving according to current market requirements.
Monsupello is located in the first hilly central area of Oltrepo Pavese at 160 metres above sea level -45° parallel. The vines cultivated are: Barbera, Croatina, Uva Rara, Cabernet Sauvignon, Pinot Nero, Pinot Grigio, Riesling Italico, Riesling Renano, Chardonnay, Sauvignon and Moscato. The soils: calcareous tufaceous with Pliocene marl, the exceptional microclimate and excellent exposure create optimal conditions for the production of top quality grapes. Traditional winemaking for reds and pneumatic winemaking for whites: temperature-controlled fermentation in modern stainless steel tanks, autoclaves and barriques.
Monsupello has been awarded 112 gold medals in wine competitions. Monsupello Brut Metodo Classico was awarded at the V Banco di Assaggio in Torgiano 1985 and won the Douja d'Or Oscar in Asti in 1993.
Its wines are present in highly qualified restaurants both in Italy and abroad and in highly professional wine shops. 閱讀更多
| 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% 按體積 |
| 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 |