Monsupello
Pinot Nero Junior 2024
| Denomination | IGT Provincia di Pavia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | At racking, the free-run wine is drawn off which, after three rackings, completes malolactic fermentation and matures for several months in stainless steel tanks; then light stabilisation and microfiltration before bottling. |
- Grape variety and style: 100% Pinot Noir, a young still red wine with a fresh and pleasant sip
- Aromatic profile: notes of jam, morello cherry and small red fruits on the nose
- Vinification: cold pre-maceration, malolactic fermentation and ageing in stainless steel
- Origin: IGT Province of Pavia, hills of Torricella Verzate and Oliva Gessi
- Pairings: at 16°C with mushroom risotto, grilled meats and medium-aged cheeses
Description
What kind of wine it is
Monsupello's Pinot Nero Junior is a still red wine made from Pinot Noir grapes grown in the Province of Pavia. It appears ruby red, offering a broad fruity profile with notes of jam, black cherry and small red fruits. A young and pleasantly drinkable version, it has both structure and character. On the palate it is clean, thanks to maturation in steel which preserves its aromatic integrity. Ideal at sixteen degrees, it pairs well with a mushroom risotto, grilled meats or medium-aged cheeses.
Where it comes from
The grapes come from the first hilly belt of Torricella Verzate and Oliva Gessi. The plots, facing south-west on clay-limestone soils, ensure excellent ripening. The twenty-year-old Guyot-trained vines offer low yields to concentrate the aromas. The permanent grassing balances the canopy and roots. This management promotes the protection of the ecosystem, using low-impact methods to preserve the vitality of the land.
How it is produced
The production process begins in the vineyard with a double thinning after veraison for optimal ripening. The manual harvest takes place in mid-September. In the winery, the destemmed grapes undergo cold pre-maceration and alcoholic fermentation. The racking extracts the free-run wine, which completes malolactic fermentation. Maturation continues for months in steel tanks, preserving the olfactory components. Finally, the wine is stabilised and microfiltered for maximum clarity.
History and Curiosities
The Pinot Nero Junior represents the most accessible side of the Monsupello winery, founded in 1893. Considered the younger sibling of the renowned “3309”, it is produced from the same Lombard vineyards to offer excellent drinkability throughout a meal, while maintaining its finesse. This edition of around 4,500 bottles comes from twenty-year-old vines cultivated with permanent grassing. Attention to detail continues with careful manual harvesting in crates in mid-September, resulting in a structured, genuine and elegant sip.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- 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 Pinot Nero Junior 2024 |
|---|---|
| Type | Red still |
| Denomination | Provincia di Pavia IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Story | History and Curiosities The Pinot Nero Junior represents the most accessible side of the Monsupello winery, founded in 1893. Considered the younger sibling of the renowned "3309", it is produced from the same Lombard vineyards to offer excellent drinkability throughout a meal, while maintaining its finesse. This edition of around 4,500 bottles comes from twenty-year-old vines cultivated with permanent grassing. Attention to detail continues with careful manual harvesting in crates in mid-September, resulting in a structured, genuine and elegant sip. |
| Origin | First range of hills in the municipalities of Torricella Verzate and Oliva Gessi |
| Soil composition | Clay-calcareous |
| Cultivation system | Guyot |
| Plants per hectare | 5000 vines per hectare |
| Yield per hectare | 70 quintali per ettaro |
| Harvest | Mid-September |
| Fermentation | Approximately 12 days |
| Production technique | Dry Guyot pruning; shoot thinning and desuckering; double post-veraison thinning; permanent grass cover; manual harvesting in crates; destemming and crushing, cold pre-maceration and alcoholic fermentation; malolactic fermentation; ageing in steel tanks; microfiltration before bottling. |
| Wine making | Vinification begins with destemming and crushing, followed by about a week of cold pre-maceration and then alcoholic fermentation for around 12 days. At racking, the free-run wine is drawn off, which completes malolactic fermentation and matures for several months in stainless steel tanks after three rackings; then a light stabilisation and microfiltration take place before bottling. |
| Aging | At racking, the free-run wine is drawn off which, after three rackings, completes malolactic fermentation and matures for several months in stainless steel tanks; then light stabilisation and microfiltration before bottling. |
| Total acidity | 5.8 gr/L |
| PH | 3.58 |
| Residual sugar | 5.0 gr/L |
| Dry extract | 26.0 gr/L |
| Year production | 4500 bottles |
| Allergens | Contains sulphites |