{"id":697,"date":"2024-03-05T17:07:55","date_gmt":"2024-03-05T16:07:55","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=697"},"modified":"2026-01-09T09:49:26","modified_gmt":"2026-01-09T08:49:26","slug":"nature","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/nature\/","title":{"rendered":"Nature"},"content":{"rendered":"
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CLASSIC METHOD PINOT NERO PAS DOS\u00c9 VSQ<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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CLASSIC METHOD PINOT NERO PAS DOSE\u2019 VSQ<\/strong>\u00a0First hilly area of the municipalities of Torricella Verzate and Oliva Gessi
EXPOSURE:<\/strong>\u00a0South-East
TYPE OF SOIL:<\/strong>\u00a0Clayey-limestone
PLANT DENSITY:<\/strong>\u00a05000 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong> Oltre 20 anni
BLEND:<\/strong>\u00a090% Pinot Nero, 10% Chardonnay aged in stainless steel
YIELD PER HECTARE:<\/strong>\u00a090 quintals
HARVEST TIME:<\/strong>\u00a0Second half of August<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Analytical data<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Actual alcohol by volume:<\/strong> 13,00 % vol
Residual sugars:<\/strong> <3,00 g\/l
Acidity:<\/strong> 7,60 g\/l
pH:<\/strong> 3,05
Dry extract:<\/strong> 21,00<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Agronomic operations<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The dry Guyot pruning is carried out starting from late November, maintaining a number of 8-9 buds per vine. From May, with shoot thinning and suckering, unnecessary shoots are removed, and the main shoots are tied; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vineyards. At the beginning of August, after veraison, a light thinning of the grapes is performed to better distribute the vine's production on the closest shoots to the vine trunk and to prevent clustering of clusters (the main cause of gray mold attack in humid years); thinning of the clusters, which promotes better grape ripening, allows for a higher concentration of aromatic substances as well as better product health.
For over 15 years, cover cropping has been practiced in the vineyards to create a more balanced canopy-root ratio of the vine and to preserve beneficial insects in the vineyard; for the same reason, low-impact pesticides are used and the use of chemical herbicides is avoided.
Grape harvest is manual, in 18 kg crates.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Oenological operations and sparkling wine production<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The white wine vinification begins with the soft pressing of whole grapes, which leads to the separation of the must from stems and pomace; in different containers, the \"flower must\" (the first 45% of the liquid from pressing, more fruity, acidic, and delicate) is separated from the second pressing must. The clarified flower must is transferred after about a day and undergoes fermentation in stainless steel tanks at a controlled temperature of 18\u00b0C. After a period of refinement in stainless steel, the best batches are blended, and the cuv\u00e9e is prepared, which undergoes protein and tartaric stabilization and filtration. During \"tirage,\" it is bottled in champagne bottles along with a liqueur de tirage, composed of wine, sugar, and selected yeasts. The bottles are corked with bidules and crown caps and stacked in the cellar to referment at a constant temperature of 14\u00b0C; the post-fermentation aging on yeast lees lasts at least 28 months before moving to the riddling of the bottles on pupitres. During disgorgement, the bottle is uncorked, and the residue of refermentation yeasts is removed; finally, the sparkling wine is corked with a mushroom cork and prepared for sale.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Wine profile<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Color:<\/span><\/em>\u00a0deep straw yellow.
Perlage:<\/span><\/em>\u00a0fine and persistent, with a very soft foam.
Aroma:<\/span><\/em>\u00a0It is a sparkling wine with complex aromas, reminiscent of bread crust, and its evolution leads us to hints of blackcurrant, bitter almond, and toasted hazelnut.
Taste:<\/span><\/em>\u00a0extremely dry (typical of Nature), it is a sparkling wine dedicated to connoisseurs; of rare structure and finesse.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Food pairing:<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It is perfect as an aperitif but can be served with any high cuisine dish, especially those based on grilled or saut\u00e9ed fish and shellfish, raw or lightly seared shellfish, seafood risottos, fish-based sauces, baked sea bass, Ligurian-style sea bream, and gratin scallops. Due to its structure, it also pairs well with meats, particularly enjoyed with pre-salted lamb chops.
Serving temperature: 6\u00b0C.
Serving method: uncork the bottle at the moment of serving.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Various news<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Among the many mentions by specialized press in the wine industry, the Monsupello Nature achieved the three glasses rating in the \"Vini d'Italia\" guide by Gambero Rosso and Slow Food publishers in 2001, 2002, 2008, 2009, 2011, 2014, and 2015.
In 2014, besides the Tre Bicchieri, the Nature received the special award \"Bollicina dell'Anno\" from the Gambero Rosso's \"Vini d'Italia 2015\" guide and the Slow Wine 2015 award.
In 2016 and 2017, it received the award for Great Wine from Slow Wine, and in 2016, the prestigious platinum medal at the XXV Merano Wine Festival.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Annual production: 65.000 bottles and 1200 magnum<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Do you want to get in touch?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Laura Boatti, Pierangelo Boatti, Marco Bertelegni, and the Monsupello staff are ready to welcome customers, friends, and wine lovers to the headquarters of Monsupello in Torricella Verzate (PV).<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tFIND OUT HOW TO CONTACT US<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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PINOT NERO METODO CLASSICO PAS DOS\u00c9 VSQ GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare dei comuni di Torricella Verzate e Oliva GessiESPOSIZIONE:\u00a0Sud-EstTIPO DI TERRENO:\u00a0Argilloso-CalcareoDENSITA’ D’IMPIANTO:\u00a05000 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI: Oltre 20 anniUVAGGIO:\u00a090% Pinot Nero, 10% Chardonnay affinato in acciaioRESA PER ETTARO:\u00a090 quintaliEPOCA DI RACCOLTA:\u00a0seconda met\u00e0 di agosto Dati analitici: Titolo alcolico effettivo: 13,00 […]<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-697","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nNature | Spumanti metodo classico | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Nature, pinot nero metodo classico pas dos\u00e9 VSQ, composto da uvaggio 90% Pinot Nero, 10% Chardonnay 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