{"id":703,"date":"2024-03-05T17:08:32","date_gmt":"2024-03-05T16:08:32","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=703"},"modified":"2024-04-19T20:19:00","modified_gmt":"2024-04-19T18:19:00","slug":"brut-millesimato","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/brut-millesimato\/","title":{"rendered":"Brut Millesimato"},"content":{"rendered":"
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(ex CLASSESE) 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 Noir from the year, 10% Chardonnay aged in 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> 10,00 g\/l
Acidity:<\/strong> 8,00 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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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 vinification process begins with the gentle pressing of whole grapes, separating the must from stems and skins; in different containers, the flower must (the first 45% of the pressing runoff, more fruity, acidic, and delicate) is separated from the second pressing must. The flower must, clarified and transferred after about a day, undergoes fermentation in stainless steel tanks at a controlled temperature of 18\u00b0C. After a period of refinement in steel, the best batches are assembled, and the cuv\u00e9e is prepared, undergoing protein and tartaric stabilization and filtration; during \"tirage,\" it is bottled in champagne bottles together with a liqueur de tirage, composed of wine, sugar, and selected yeasts. The bottles are capped with bidules and crown caps and stacked in the cellar for refermentation at a constant temperature of 14\u00b0C; post-fermentation aging on yeast lees lasts for at least 50 months before moving to the riddling phase on pupitres. During disgorgement, the bottle is uncapped, the residue of refermentation yeasts is removed, and the liqueur d\u2019exp\u00e9dition is added; 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>\u00a0very fine and persistent. It's a sparkling wine of rare structure and elegance (90% Pinot Nero).
Aroma:<\/span><\/em>\u00a0it presents itself as highly evolved on the nose, the typical scent of \"cassis\" gives way to an aristocratic hint of vanilla
Taste:<\/span><\/em>\u00a0dry with a good aromatic persistence and nice softness, it's a sparkling wine dedicated to connoisseurs; it also boasts a very dense and fine foam<\/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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Excellent as an aperitif and with any meal, especially paired with smoked salmon, oysters, seafood (snails, sea urchins, shrimp, mussels), scallops, seafood risotto, crab tagliolini, Ligurian-style sea bass, dentex, sea bream, turbot, ideal with mixed fried seafood.
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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The Monsupello Brut Classese has been awarded at the V\u00b0 Banco d\u2019Assaggio di Torgiano in 1986 (the first wine from Oltrep\u00f2 to win this prestigious competition) and won the Douja d\u2019Or Oscar in Asti in 1993.
Among other mentions, it received the gold medal at the Banco d\u2019Assaggio VINI da PESCE in Ancona in 2008, and was recognized as excellent in the Espresso Guide Vini d\u2019Italia in 2009.
The Monsupello CLASSESE achieved the Tre Bicchieri in the Gambero Rosso Vini d\u2019Italia Guide in 2012 (with the 2004 vintage) and 2013 (with the 2006 vintage).
Since 2008, the vintage has lost the Classese designation and brand due to a company decision to focus exclusively on the quality of the Monsupello brand. The same Brut 2008 was crowned with Tre Bicchieri by the Vini d\u2019Italia Guide in 2014 and awarded Grande Vino by the Slow Wine Guide in 2014.<\/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: 10,000 bottles and 300 magnums.<\/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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\n\t\t\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\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

(ex CLASSESE) PINOT NERO VSQ METODO CLASSICO 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 dell’annata, 10% Chardonnay affinato in acciaioRESA PER ETTARO:\u00a090 quintaliEPOCA DI RACCOLTA:\u00a0seconda met\u00e0 di agosto Dati analitici: Titolo alcolico effettivo: 13,20 % […]<\/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-703","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nBrut Millesimato | Spumanti metodo classico | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Brut millesimato, (Ex classese) Pinot nero Metodo Classico VSQ, uvaggio 90% Pinot Nero 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