Nature
CLASSIC METHOD PINOT NERO PAS DOSÉ 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: 90% Pinot Nero, 10% Chardonnay aged in stainless steel
YIELD PER HECTARE: 90 quintals
HARVEST TIME: Second half of August
Analytical data
Actual alcohol by volume: 13,20 % vol
Residual sugars: 2,90 g/l , categorized in the extra brut category
Acidity: 7,80 g/l
pH: 3,05
Dry extract: 25,00
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 begins with the soft pressing of whole grapes, which leads to the separation of the must from stems and pomace; in different containers, the "flower must" (the first 45% of the liquid from pressing, more fruity, acidic, and delicate) is separated from the second pressing must. The clarified flower must is transferred after about a day and undergoes fermentation in stainless steel tanks at a controlled temperature of 18°C. After a period of refinement in stainless steel, the best batches are blended, and the cuvée is prepared, which undergoes protein and tartaric stabilization and filtration. During "tirage," it is bottled in champagne bottles along with a liqueur de tirage, composed of wine, sugar, and selected yeasts. The bottles are corked with bidules and crown caps and stacked in the cellar to referment at a constant temperature of 14°C; the post-fermentation aging on yeast lees lasts at least 28 months before moving to the riddling of the bottles on pupitres. During disgorgement, the bottle is uncorked, and the residue of refermentation yeasts is removed; finally, the sparkling wine is corked with a mushroom cork and prepared for sale.
Wine profile
Color: deep straw yellow.
Perlage: fine and persistent, with a very soft foam.
Aroma: It is a sparkling wine with complex aromas, reminiscent of bread crust, and its evolution leads us to hints of blackcurrant, bitter almond, and toasted hazelnut.
Taste: extremely dry (typical of Nature), it is a sparkling wine dedicated to connoisseurs; of rare structure and finesse.
Food pairing:
It is perfect as an aperitif but can be served with any high cuisine dish, especially those based on grilled or sautéed fish and shellfish, raw or lightly seared shellfish, seafood risottos, fish-based sauces, baked sea bass, Ligurian-style sea bream, and gratin scallops. Due to its structure, it also pairs well with meats, particularly enjoyed with pre-salted lamb chops.
Serving temperature: 6°C.
Serving method: uncork the bottle at the moment of serving.
Various news
Among the many mentions by specialized press in the wine industry, the Monsupello Nature achieved the three glasses rating in the "Vini d'Italia" guide by Gambero Rosso and Slow Food publishers in 2001, 2002, 2008, 2009, 2011, 2014, and 2015.
In 2014, besides the Tre Bicchieri, the Nature received the special award "Bollicina dell'Anno" from the Gambero Rosso's "Vini d'Italia 2015" guide and the Slow Wine 2015 award.
In 2016 and 2017, it received the award for Great Wine from Slow Wine, and in 2016, the prestigious platinum medal at the XXV Merano Wine Festival.
Annual production: 65.000 bottles and 1200 magnum
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).