{"id":952,"date":"2024-03-06T18:09:11","date_gmt":"2024-03-06T17:09:11","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=952"},"modified":"2024-04-19T20:12:04","modified_gmt":"2024-04-19T18:12:04","slug":"feeling","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/feeling\/","title":{"rendered":"Feeling"},"content":{"rendered":"
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SWEET MOSCATO PROVINCE OF PAVIA IGT<\/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 municipality of Torricella Verzate
EXPOSURE:<\/strong>\u00a0South-West
TYPE OF SOIL:<\/strong>\u00a0Calcareous
PLANT DENSITY:<\/strong>\u00a04000 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a025 years
BLEND:<\/strong>\u00a0100% Moscato
YIELD PER HECTARE:<\/strong>\u00a070 quintals
HARVEST TIME:<\/strong>\u00a0Mid 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> 5,50 % vol
Residual sugars:<\/strong> 70 g\/l
Acidity:<\/strong> 6,30 g\/l
pH:<\/strong> 3,10
Dry extract:<\/strong> 23,00<\/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\tPACKAGING DISPOSAL SHEET<\/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\t<\/div>\n\t\t<\/section>\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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Dry pruning with Guyot is carried out starting from late January, maintaining a number of 7-8 buds per vine. From May, with leaf thinning and shoot thinning, the surplus 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 the case of young vineyards. At the beginning of August, after veraison, thinning of the grapes is carried out to distribute the vine's production better on the shoots closest to the vine trunk and to avoid cluster bunching (the main cause of grey mold attack in wet years); thinning the grapes, which promotes better grape ripening, allows for a greater concentration of sugar and aromatic substances as well as better product health. A second thinning for refinement is carried out at the end of August, just before technological ripeness.
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<\/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 the whole grapes, previously selected and hand-sorted; the entire pressing operation is carried out in an inert environment to prevent air from oxidizing the delicate aromatic compounds of the Moscato. The clarified flower must, transferred after about a day, is filtered and stored in a stainless steel container at 0\u00b0C.
Only later, the Moscato will be fermented in an autoclave until it reaches 5.50% alcohol by volume. Finally, it will be cold stabilized and bottled with sterile microfiltration.<\/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>\u00a0intense golden yellow, bright.
Aroma:<\/span>\u00a0<\/em>fine, fresh, and fruity bouquet, with a classic predominance of the scent of ripe grapes.
Taste:<\/span><\/em>\u00a0sweet without roughness, fresh, fruity, elegant, and full-bodied.<\/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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Qualification: Partially fermented grape must.
Pairing: Ideal after a meal or paired with sweet seasonal fruit. It can also be served with creamy pastries or paired with fruit tarts, panettone, and pandoro.
Serving temperature: 8\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\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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MOSCATO DOLCE PROVINCIA DI PAVIA IGT GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare del comune di Torricella VerzateESPOSIZIONE:\u00a0Sud-OvestTIPO DI TERRENO:\u00a0CalcareoDENSITA’ D’IMPIANTO:\u00a04000 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a025 anniUVAGGIO:\u00a0100% MoscatoRESA PER ETTARO:\u00a070 quintaliEPOCA DI RACCOLTA:\u00a0met\u00e0 di settembre Dati analitici: Titolo alcolico effettivo: 5,50 % volZuccheri residui: 70 g\/lAcidit\u00e0: 6,30 g\/lpH: 3,10Estratto secco: 23,00 Scarica la SCHEDA […]<\/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-952","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nFeeling | Vini dolci | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Feeling, moscato dolce provincia di Pavia .IG.T. composto da uvaggio 100%, Moscato giovane, 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