{"id":699,"date":"2024-03-05T17:08:06","date_gmt":"2024-03-05T16:08:06","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=699"},"modified":"2024-04-19T20:19:15","modified_gmt":"2024-04-19T18:19:15","slug":"brut","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/brut\/","title":{"rendered":"Brut"},"content":{"rendered":"
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CLASSIC METHOD PINOT NERO 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>\u00a015 years
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> 13,20 % vol
Residual sugars:<\/strong> 8,00 g\/l\u00a0
Acidity:<\/strong> 7,80 g\/l
pH:<\/strong> 3,05
Dry extract:<\/strong> 28,00<\/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\tDOWNLOAD THE WINE PROFILE<\/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
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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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Oenological operations and sparkling wine production\nThe white wine vinification process begins with gentle pressing of the whole grapes, separating the must from the stems and skins. The first 45% of the press-run liquid, the \"must flower,\" which is more fruity, acidic, and fine, is separated from the second press must. The must flower is clarified and racked after about a day, then fermented in stainless steel tanks at a controlled temperature of 18\u00b0C. After a period of aging in steel, the best batches are blended to create the cuv\u00e9e, which undergoes protein and tartaric stabilization and filtration. During \"tirage,\" the wine is bottled in champagne bottles along with a liqueur de tirage, composed of wine, sugar, and selected yeasts. The bottles are sealed with a bidule and crown cap and stacked in the cellar to undergo secondary fermentation at a constant temperature of 14\u00b0C. The post-fermentation aging on the yeast lees lasts at least 30 months before the bottles are moved to pupitres for remuage. During degorgement, the bottle is uncorked, the yeast sediment from the secondary fermentation is removed, and the liqueur d\u2019exp\u00e9dition is added. Finally, the sparkling wine is sealed 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>\u00a0pale straw yellow with greenish reflections.
Perlage:<\/span>\u00a0<\/em>fine and very persistent.
Aroma:<\/span><\/em>\u00a0on the nose, it is moderately evolved, fine, and elegant. It distinctly features the typical aroma of bread crust and cassis.
Taste:<\/span>\u00a0<\/em>dry with a pleasant aromatic persistence and good softness, it is the quintessential classic sparkling wine.<\/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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An ideal aperitif, it pairs well with many dishes, especially those based on fish and shellfish. Excellent with seafood risottos or squid ink risotto. Among main courses, it complements grilled and fried seafood. Perfect as a base for cocktails such as Kir Royal, Bellini, and Rossini, or mixed with fruit. It is the perfect glass to enjoy even outside of meals.
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 accolades from specialized wine press, Monsupello BRUT has earned the Corona d\u2019Oro in the 2012 Vini Buoni d\u2019Italia Guide, the title of Grande Vino in the 2013 Slow Wine Guide, and four tralci in the 2015 Vitae Guide.<\/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: 12.000 bottles<\/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 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:\u00a015 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: 13,20 % volZuccheri residui: 8,00 […]<\/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-699","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nBrut | Spumanti metodo classico | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Brut, spumante metodo classico, Pinot nero Metodo Classico VSQ composto da uvaggio 90% Pinot Nero, 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