Monsupello
Nature Metodo Classico
| 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 | 90% Pinot Nero, 10% Chardonnay |
| 陈酿 | The cuvè of Pinot Nero and Chardonnay endures a proteic stabilization 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 are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 12°C. |
| 产品名称 | Nature Metodo Classico |
| 顏色 | Deep straw yellow. Perlage: fine and persistent with a very soft foam. |
| 香水 | It is a sparkling wine with complex aromas, reminiscent of bread crust, its evolution leads us back to hints of cassis, bitter almond and toasted hazelnut. |
| 味道 | Extremely dry (typical of the Natures), sparkling wine dedicated to the connoisseurs; of rare structure and finesse |
| 搭配 | Perfect as an aperitif, but can be served with any haute cuisine dish, especially with grilled, sautéed or smoked fish and shellfish, with raw or just blanched shellfish, with seafood risottos, with fish-based sauces, baked sea bass, Ligurian-style sea bream, scallops au gratin. |
| 区域 | Lombardy |
| 国家 | Italy |
獎項
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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.
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4Italian Sommelier Association (AIS) guide
詳細資訊
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
05 - 10 years
搭配
- 創業年份: 1893
- 釀酒師: Stefano Torre, Federico Fermini
- 生產的瓶子: 320.000
- 公頃: 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. 閱讀更多
| 名称 | Monsupello Nature Metodo Classico |
|---|---|
| 类型 | White classic method sparkling wine pas dosé |
| 葡萄酒名称 | VSQ |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 葡萄品种 | 90% Pinot Nero, 10% Chardonnay |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Monsupello |
| 产地 | Municipalities of Torricella Verzate and Oliva Chalks - Exposure: South-East. |
| 土壤成分 | Argillaceous-Limestone. |
| 栽培系统 | Guyot dry pruning is carried out from the end of November, resulting in a number of 8-9 buds per vine. From May, superfluous shoots are removed and main shoots are tied off; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vines |
| 每公顷产量 | 9,000. |
| 收获 | At the beginning of August, after veraison, a light thinning of the grapes is carried out in order to better distribute the vine production on the shoots closest to the stump and to avoid bunch clusters (the main cause of grey mould attack in wet years). |
| 发酵温度 | Controlled temperature of 18° C |
| 发酵 | After a period of ageing in steel, the cuvè is made, which, after re-fermentation in the bottle, will give the Nature met. Classic. |
| 酿酒工艺 | White vinification 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. |
| 陈酿 | The cuvè of Pinot Nero and Chardonnay endures a proteic stabilization 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 are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 12°C. |
| 总酸度 | 6.8 gr/L |
| 克/升/升 (LPH) | 3.12 |
| 残糖 | 2.9 gr/L |
| 干提取物 | 24.0 gr/L |