Ca’ del Tava
OLTREPO’ PAVESE BRUT SPARKLING WINE D.O.C. METODO CLASSICO VSQ
CLASSIC METHOD PINOT NERO PAS DOSE’ VSQ First hillside of the homonymous vineyard located in the municipality of Torricella Verzate
EXPOSURE: South-West
TYPE OF SOIL: Calcareous
PLANT DENSITY: 5000 vines per hectare
TRAINING SYSTEM: Guyot
AVERAGE AGE OF THE VINEYARDS: 20 years
BLEND: 60% Pinot Noir, 20% Chardonnay aged in steel, 20% Chardonnay aged in wood, from various vintages
YIELD PER HECTARE: 80 quintals
HARVEST TIME: End of August
Analytical data
Actual alcohol by volume: 13,30 % vol
Residual sugars: 10,00 g/l
Acidity: 8,10 g/l
pH: 3,00
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 white wine vinification process begins with the gentle pressing of whole grapes, separating the juice from the skins. The free-run juice, known as the "mosto fiore" or flower must (approximately the first 50% of the juice), which is more fruity, acidic, and delicate, is separated from the second press juice. After clarification, the flower must is transferred and fermented in stainless steel tanks at a controlled temperature of 18°C.
For Cà del Tava's cuvée, the best reserves of Pinot Nero and Chardonnay from different vintages are blended with 50% Pinot Nero from the current vintage.
The cuvée of Pinot Nero and Chardonnay undergoes protein stabilization and filtration; during the "tirage" process, it is bottled with a liqueur de tirage, consisting of wine, sugar, and selected yeasts. The bottles are sealed with a bidule and crown cap and stacked in the cellar for refermentation at a constant temperature of 12°C. The post-fermentation aging on the yeast lees lasts at least 70 months before undergoing riddling on pupitres. During the disgorgement phase, the bottles are opened, the yeast residue 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: intense straw yellow.
Perlage: very fine and persistent.
Aroma: quite evolved on the nose; the typical hint of vanilla, released due to aging in barriques, blends perfectly with the delicate notes of exotic fruit released by the finest selections of Chardonnay
Taste: dry and remarkably harmonious, it is characterized by a balanced sweet tannin that creates a proper aromatic persistence and softness.
Food pairing:
This sparkling wine is crafted with passion and designed to accompany the most important events that call for a toast. Excellent as an aperitif and suitable for all courses, especially when paired with smoked salmon, oysters, seafood (snails, sea urchins, shrimp, mussels), scallops, seafood risotto, crab linguine, Ligurian-style sea bass, dentex, gilt-head bream, turbot, and ideal with mixed fried seafood.
Serving temperature: 8°C.
Serving method: uncork the bottle at the moment of serving.
Various news
It was awarded with the Tre Bicchieri in the Slow Food and Gambero Rosso publishers' Guide Vini d’Italia in 2005 and 2006.
Annual Production: 1,800 bottles and 200 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).