{"id":757,"date":"2024-03-05T17:52:44","date_gmt":"2024-03-05T16:52:44","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=757"},"modified":"2024-04-19T20:10:45","modified_gmt":"2024-04-19T18:10:45","slug":"senso","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/senso\/","title":{"rendered":"Senso"},"content":{"rendered":"
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CHARDONNAY PROVINCE OF PAVIA IGP<\/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-West
TYPE OF SOIL:<\/strong>\u00a0Clayey-Calcareous-Sandy
PLANT DENSITY:<\/strong>\u00a04800 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a025 years
BLEND:<\/strong>\u00a0100% Chardonnay
YIELD PER HECTARE:<\/strong>\u00a060 quintals
HARVEST TIME:<\/strong>\u00a0First ten days of September<\/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> 14,50 % vol
Residual sugars:<\/strong> 6,50 g\/l\u00a0
Acidity:<\/strong> 6,30 g\/l
pH:<\/strong> 3,10
Dry extract:<\/strong> 25,50<\/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 Guyot dry pruning begins in February, maintaining a number of 7-8 buds per vine. From May, with disbudding and shoot thinning, excess shoots are removed and the main ones are tied; these are fundamental operations to maintain a good vegetative and productive balance of the plant, especially in young vineyards. At the end of July, after veraison, the first thinning of the grapes is carried out to better distribute the vine's production on the nearest shoots to the vine and to prevent bunch stacking (the main cause of gray mold attack in humid years); thinning favors better grape ripening, allowing for a higher concentration of sugars and aromatic compounds, as well as better product health. A second refinement thinning is carried out at the end of August, just before technological ripening. For over 15 years, we have practiced vineyard cover cropping to create a more balanced canopy-root relationship of the vine and to safeguard beneficial insects in the vineyard; for the same reason, low environmental 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<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The white vinification process starts with the gentle pressing of whole grapes, separating the must from the grape skins; in different containers, the free-run juice (the first 50% of the pressed liquid, more fruity and delicate) is separated from the pressed juice. The free-run juice, clarified and transferred after about a day, is fermented in stainless steel tanks at a controlled temperature of 18\u00b0C. When about two-thirds of the fermentation is completed, the Chardonnay is transferred to French oak barrels, where it finishes fermenting and undergoes aging for a period that can vary from 15 to 25 months. Subsequently, after a slight protein stabilization, the wine is microfiltered and bottled.<\/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>\u00a0<\/em>golden yellow, shiny and bright.
Aroma:<\/span><\/em>\u00a0fine, elegant bouquet with a wide range, ranging from floral and ripe fruit notes to hints of vanilla and hazelnut.
Taste:<\/span><\/em>\u00a0dry, robust, full-bodied, and structured; with a firm backbone in a substantial and long-lasting fabric. Full of character and class.<\/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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Type: dry white wine.\nPairing: hot appetizers, roasted fish (both baked and grilled), salty fish dishes with a particular preference for shellfish and spicy cheeses in general.
Serving temperature: 12\u00b0C.
Serving Method: uncork the bottle at least an hour before or decant into a carafe.<\/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 first production of SENSO dates back to 1990. It is produced only in the best vintages, and harvesting, as well as thinning of the grapes, is carried out in 2 stages, depending on the different degree of ripeness of the clusters. SENSO accounts for 20% of the composition of Cuv\u00e8 C\u00e0 del Tava, our most important sparkling wine.<\/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: 2,000 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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CHARDONNAY PROVINCIA DI PAVIA IGP GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare dei comuni di Torricella Verzate e Oliva GessiESPOSIZIONE:\u00a0Sud-OvestTIPO DI TERRENO:\u00a0Argilloso-Calcareo-SabbiosoDENSITA’ D’IMPIANTO:\u00a04800 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a025 anniUVAGGIO:\u00a0100% ChardonnayRESA PER ETTARO:\u00a060 quintaliEPOCA DI RACCOLTA:\u00a0Prima decade di settembre Dati analitici: Titolo alcolico effettivo: 14,50 % volZuccheri residui: 6,50 g\/l\u00a0Acidit\u00e0: 6,30 g\/lpH: 3,10Estratto secco: 25,50 […]<\/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-757","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nSenso | Vini bianchi | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Senso, chardonnay provincia di pavia IGP, composto da uvaggio 100% 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