Monsupello Brut

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96
0,75 l  -  13.00%
Monsupello
XW
96
VT
95
Straw yellow with green highlights. Fine and very persistent. The nose is medium evolved, fine and elegant. We distinguish the typical smell of crusty bread and cassis. Taste: dry with a pleasant aromatic persistence and good roundness, is the classic sparkling wine par excellence.
Straw yellow with green highlights
The nose is medium evolved, fine and elegant. We distinguish the typical smell of crusty bread and cassis
Fine and very persistent. Dry with a pleasant aromatic persistence and good roundness, is the classic sparkling wine par excellence
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HK$ 190.00
價格 
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Serving temperature:
06 - 08°C.
Longevity:
5 - 10年
Food matching:
名稱 Monsupello Brut
葡萄酒類型 白葡萄酒 有機 經典汽酒 brut
分類 VDP
格式 0,75 l Standard
國家
區域 倫巴第大區
葡萄 10% Chardonnay, 90% Pinot Nero
Location Hilly Band of the municipalities of Torricella
土地的組成 Clay and limestone
系統 Guyot
每公頃植物數量: 4500
每公頃產量: 90 q.
收成 Second half of August
生產技術 The pruning Guyot runs from late November, maintaining a number of 8-9 buds per vine. From May, with scacchiatura and suckering are eliminated superfluous shoots and tied the major ones; are basic operations for maintaining a good balance of vegetative and productive of the plant, especially in the case of young vines. In early August, after veraison, runs a slight thinning out to deliver the best production of the screw on the branches closest to the strain and to avoid the emergence of clusters bundling (the main cause of the attack of gray mold in humid years); the green harvest, which promotes better ripening of the grapes, allows to have a higher concentration of aromatic substances as well as improved health product. For over 10 years we practice the grassing of the vineyards to create a more balanced relationship hair-root of the vine and to safeguard the beneficial insects to the vineyard; for the same reason are used pesticides with low environmental impact and avoided the use of chemical herbicides. The grape harvest is manual, in boxes of 18 kg.
釀造 The vinification begins with the soft pressing of the whole, which leads to the separation of the must from the skins; in different containers separate the juice (or the first 50% of draining liquid pressing, more fruity, sour and end) from the must of second pressing. The juice, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 ° C.
陳年 After a period of aging in steel, is made to the cuvee of Pinot Noir and Chardonnay that undergoes tartaric and protein stabilization and filtration; in the "draft" is put into bottles champagnotte along with a liqueur de tirage, composed of wine, sugar and yeasts. The bottles are corked with bidule and crown cap and stacked in the basement to ferment at a constant temperature of 14 ° C; the aging of the post-fermentation on yeast hulls lasts at least 30 months before moving to the riddling of the bottles on pupitres. During the disgorgement, the bottle is uncorked, is eliminated the residue of yeast fermentation and is added to the liqueur d'expédition; Finally, the sparkling wine is corked with cork mushroom, and prepared for sale.
酒精 13.00%
總酸度 7.50 gr/L
PH值 3.10
幹提取 28.00 gr/L
匹配 Ideal aperitif, can be approached in several preparations, mainly based on fish and shellfish. Excellent with risotto with seafood or squid ink. Among the main courses, grilled and fried seafood. It is perfectly suited as a basis for preparation of cocktails; especially Kir Royal, Bellini, Rossini, or mixed with fruit.
On sale 價格 Monsupello Brut HK$ 190.00 

Monsupello

From this winery:
該農場Monsupello誕生一個多世紀以前,在1893年,當家人Boatti在奧利瓦GESSI鎮鈣德爾交通意外傷亡援助已經奉獻給他們的葡萄園的照顧。 1914年Boatti買,幾公里外,另發現托里切拉Verzate鎮被稱為“Podere酒店香格里拉Borla”。這裡BUIT地窖,同樣的,今天已經升級和現代化的原屋的葡萄釀造和那些逐漸掌握。 In1959,卡羅Boatti,誰代表的第三代釀酒師,現在他的兒子Pierangeloê勞拉的幫助下,給出了進一步的發展,公司在Casteggio,...
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倫巴第大區

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