| 葡萄 |
90% Pinot Nero, 10% Chardonnay |
| Location |
Hilly Band of the municipalities of Torricella. |
| 生產技術 |
Guyot dry pruning is carried out from the end of November, maintaining a number of 8-9 buds per vine. From May, superfluous shoots are removed and the main shoots are tied off; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vines. At the beginning of August, after veraison, a light thinning of the grapes is carried out in order to better distribute the vine's production over the shoots closest to the stump and to avoid bunch clusters (the main cause of grey mould attack in wet years); thinning out the bunches, which favours better ripening of the grapes, allows for a greater concentration of aromatic substances as well as a healthier product. For more than 10 years we have been practising the grassing of the vineyards to create a more balanced vine-root ratio and to safeguard insects that are useful to the vineyard; for the same reason, pesticides with a low environmental impact are used and the use of chemical herbicides is avoided. The grapes are harvested by hand, in 18 kg crates. |
| 釀造 |
The vinification begins with the soft pressing of the whole grape, which leads to the separation of the must from the skins; in different containers the juice is seperated (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 ageing in stainless steel, the cuvèe of Pinot Noir and Chardonnay undergoes protein and tartar stabilisation and filtration; in the "draught", it is placed in champagnotte bottles together with a liqueur de tirage, composed of wine, sugar and selected yeasts. The bottles are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 14°C; the post-fermentation maturation on the yeast skins lasts at least 30 months, before the bottles are remuaged on pupitres. In the degorgement phase, the bottle is uncorked, the residue of the re-fermentation yeast is removed and the liqueur d'expédition is added; finally, the sparkling wine is corked with a mushroom cork and prepared for sale. |
| 匹配 |
An ideal aperitif, it can be served with many dishes, mainly fish and shellfish. Excellent with seafood or squid ink risottos. Second courses include grilled and fried seafood. It is perfectly suited as a base for the preparation of cocktails; in particular Kir Royal, Bellini, Rossigni, or mixed with fruit. |
| On offer |
價格 Monsupello Brut Metodo Classico HK$ 177.10
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