Monsupello
Brut Millesimato Metodo Classico 2018
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Ageing on the lees for at least 48 months (up to at least 50 months) |
- Metodo Classico 2018: Vintage Brut made from 90% Pinot Noir and 10% Chardonnay
- Aged on the lees: minimum 50 months for greater complexity and a creamy mousse
- Aromatic profile: developed notes of blackcurrant and refined hints of vanilla
- Perlage and colour: intense straw yellow with fine, persistent bubbles
- Pairings and serving: serve at 6°C with oysters, smoked salmon and seafood risottos
Description
What kind of wine it is
Monsupello Brut Metodo Classico is a Lombard wine of remarkable structure, created from a careful blend of Pinot Noir and Chardonnay. Produced according to the Traditional Method, it stands out for its intense straw-yellow colour and a very fine and persistent perlage. On the nose, it offers an evolved profile, where notes of blackcurrant fade into elegant hints of vanilla. On the palate, it is dry and clearly expresses the varietal character of Pinot Noir, ensuring a pleasant softness and a dense mousse that accompanies the tasting with a great aromatic persistence.
Where it comes from
The vineyards stretch along the first hilly belt of the municipalities of Torricella Verzate and Oliva Gessi, benefiting from excellent south-east exposure. The roots delve into clay-limestone soils, which give the wine a decisive structure and clear gustatory precision, ideal for ensuring notable longevity. The vines, trained using the Guyot system with a density of five thousand plants per hectare and an average age of fifteen years, maintain a low yield. This agronomic management results in a meticulous production, based solely on the combination of highly selected lots.
How it is produced
Harvesting is carried out by hand in the second half of August. In the winery, the grapes are gently pressed, carefully separating the free-run must. Primary fermentation takes place in stainless steel tanks at a controlled temperature, followed by the blending of the best base wines. According to the principles of the Traditional Method, refermentation occurs in the bottle at a constant temperature to encourage the slow formation of the mousse. The long ageing on the lees lasts at least fifty months, giving the wine remarkable complexity. Finally, the remuage and disgorgement operations precede the addition of the liqueur d’expédition, defining the Brut dosage that perfectly balances the natural freshness.
History and Curiosities
The 2018 vintage of Monsupello Brut Millesimato is a pure expression of elegance, a VSQ produced using the Traditional Method from grapes grown on the hills of Torricella Verzate and Oliva Gessi. Combining the character of Pinot Noir with that of Chardonnay in a limited edition, this sparkling wine is aged for at least 50 months on the lees. This patient maturation bestows a very fine perlage and aristocratic hints of vanilla, confirming the excellence of this Lombard label, already awarded the prestigious Tre Bicchieri.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1893
- Oenologist: Stefano Torre, Federico Fermini
- Bottles produced: 320.000
- Hectares: 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. Read more
| Name | Monsupello Brut Millesimato Metodo Classico 2018 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Story | History and Curiosities The 2018 vintage of Monsupello Brut Millesimato is a pure expression of elegance, a VSQ produced using the Traditional Method from grapes grown on the hills of Torricella Verzate and Oliva Gessi. Combining the character of Pinot Noir with that of Chardonnay in a limited edition, this sparkling wine is aged for at least 50 months on the lees. This patient maturation bestows a very fine perlage and aristocratic hints of vanilla, confirming the excellence of this Lombard label, already awarded the prestigious Tre Bicchieri. |
| Origin | First hilly area of the municipalities of Torricella Verzate and Oliva Gessi |
| Soil composition | Clay-limestone |
| Plants per hectare | 4500 plants per hectare |
| Yield per hectare | 90 quintals per hectare |
| Harvest | Second half of August |
| Fermentation temperature | 18 °C (fermentation primary) and about 14 °C (refermentation in bottle) |
| Fermentation | At least 48 months (up to at least 50 months) |
| Production technique | Metodo Classico (traditional bottle fermentation) |
| Wine making | Vinification in white with gentle pressing of whole grapes and separation between free-run must and second pressing must; clarification and fermentation in stainless steel tanks at a controlled temperature (18 °C), then ageing in steel and vintage blending from selected batches. Protein and tartaric stabilisation and microfiltration; bottling with liqueur de tirage (wine, sugar and selected yeasts) and refermentation in bottle at around 14 °C according to the Traditional Method. Ageing on the lees for at least 48 months, riddling on pupitres, disgorgement with the addition of liqueur d’expédition and closure with a mushroom-shaped cork. |
| Aging | Ageing on the lees for at least 48 months (up to at least 50 months) |
| Total acidity | 8.0 gr/L |
| Residual sugar | 10.0 gr/L |
| Dry extract | 28.0 gr/L |
| Year production | 10000 bottles |
| Allergens | Contains sulphites |