Brut Rosè
CLASSIC METHOD PINOT NERO BRUT VSQ
CLASSIC METHOD PINOT NERO PAS DOSE’ VSQ First hilly area of the municipalities of Torricella Verzate and Oliva Gessi
EXPOSURE: South-East
TYPE OF SOIL: Clayey-limestone
PLANT DENSITY: 5000 vines per hectare
TRAINING SYSTEM: Guyot
AVERAGE AGE OF THE VINEYARDS: 15 years
BLEND: 100% Pinot Nero
YIELD PER HECTARE: 90 quintals
HARVEST TIME: Second half of August
Analytical data
Actual alcohol by volume: 13,30 % vol
Residual sugars: 8,00 g/l
Acidity: 7,80 g/l
pH: 3,04
Dry extract: 28,00
Agronomic operations
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.
Oenological operations and sparkling wine production
The rosé winemaking process begins with a brief cold maceration of the grapes in an inert environment to extract color from the Pinot Noir skins. This is followed by gentle pressing of the whole grapes, separating the rosé must from the skins. The must is then divided into two parts: the "flower must" (the first 50% of the free-run juice, more fruity, acidic, and delicate) and the second press. After clarification and transfer, the flower must undergoes fermentation in stainless steel tanks at a controlled temperature of 18°C.
After a period of aging in steel, the wine is blended, undergoes protein and tartaric stabilization, and is filtered. During the tirage, it is bottled with a liqueur de tirage, consisting of wine, sugar, and selected yeasts. The bottles, capped with crown caps, are stacked in the cellar for refermentation at a constant temperature of 14°C. Post-fermentation aging on yeast lees lasts for a period of at least 30 months.
Following riddling on pupitres, during the disgorgement phase, the bottle is opened à la glace, the residue of the refermentation yeast is removed, and the dosage liqueur is added. Finally, the sparkling wine is corked with a mushroom cork and prepared for sale.
Wine profile
Color: salmon pink of medium hint.
Perlage: fine and very persistent.
Aroma: on the nose, it presents itself as moderately evolved, fruity, fine, and elegant. You can distinguish the typical scent of bread crust, ripe apple, and dog rose.
Taste: dry with a pleasant freshness that gives the palate good persistence and structure.
Food pairing:
The classic all-around sparkling wine. Ideal as an aperitif paired with cured meats, including the typical Salame di Varzi, or Coppa Piacentina, or pancetta. Excellent with seafood or meat-based risottos. As for main courses, it pairs well with grilled or fried seafood and meats. Its backbone and structure make it ideal for accompanying a complete meal, particularly favoring oily and savory foods.
Serving temperature: 6°C.
Serving method: uncork the bottle at the moment of serving.
Various news
Among the many accolades from specialized wine critics, the Monsupello BRUT ROSÉ achieved the first-ever "Tre Bicchieri" (Three Glasses) in the history of rosé sparkling wines in the Gambero Rosso Italian Wines Guide 2010 and was awarded the title of Grande Vino in the Slow Wine Guide 2011. In 2017, the Gambero Rosso Italian Wines Guide 2018 once again awarded it with the Tre Bicchieri.
Annual Production: 18,000 bottles and 600 magnums.
Do you want to get in touch?
Laura Boatti, Pierangelo Boatti and the Monsupello staff are ready to welcome customers, friends, and wine lovers to the headquarters of Monsupello in Torricella Verzate (PV).