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Vines Chardonnay (10 %), Pinot Nero (90 %)
Bubbles Jahrgangswein, Millesimato, Millésimé

Color: Straw yellow with greenish reflections, fine and very persistent perlage.
Smell: The nose is fine and elegant with notes of cassis, vanilla and white fruits in ripening, on a background of bread crust.
Taste: On the palate it is dry with a pleasant aromatic persistence and good softness and a very pleasant persistence.
Food pairing: Ideal as an aperitif, perfect for risottos and dishes based on fish and shellfish, seafood, grilled and fried fish.

Production area: First hilly strip of the municipalities of Torricella Verzate and Oliva Gessi.
Exposure: South-East.
Soil: Clayey-calcareous.
Plant density: 5000 plants/ha.
Breeding system: Guyot.
Average age of the vines: 15 years.
Yield: 90 quintals/ha.
Harvest: Manual in 18 kg crates, in the second half of August.
Agronomic operations: Guyot dry pruning is carried out starting from the end of November, maintaining a number of 8-9 buds per vine. From May, the superfluous shoots are eliminated and the main ones are tied up with the scacchiatura and desollonatura; 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 slight thinning of the grapes is performed to better distribute the production of the vine on the shoots closest to the vine and to prevent bunching of bunches (main cause of the attack of gray mold in wet years); the thinning of the bunches, which favors a better ripening of the grapes, allows for a greater concentration of aromatic substances as well as better health of the product. For over 15 years, the greening of the vineyards has been practiced to create a more balanced crown-root relationship of the vine and to safeguard the insects useful to the vineyard; for the same reason, low environmental impact pesticides are used and the use of chemical herbicides is avoided.
Oenological operations and sparkling winemaking: White vinification begins with the soft pressing of the whole grapes, which leads to the separation of the must from the stalks and marc; in different containers the free run must (that is the first 45% of liquid pressing drainage, more fruity, acid and fine) is separated from the second pressing must. The must, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 ° C. After a period of aging in steel, the best batches are assembled and the cuvèe is prepared, which undergoes protein and tartaric stabilization and filtration; in the “tirage” it is placed in champagnotte bottles together with a liqueur de tirage, made up 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 refinement on the yeast rinds lasts at least 30 months, before moving on to the remuage of the bottles on the pupitres. In the degorgement phase, the bottle is uncorked, the residue of the refermentation yeasts is eliminated and the liqueur d'expédition is added; finally the sparkling wine is capped with mushroom cork, and prepared for sale.

Monsupello

The Monsupello Agricultural Company laid its foundations over a century ago, in 1893, when the Boatti family in Cà del Tava in the municipality of Oliva Gessi already dedicated itself to the care of their vineyards. In 1914 the Boattis bought another estate called “Podere La Borla” a few kilometers away in the municipality of Torricella Verzate. Here they built the cellar, the same one that has now been upgraded and modernized for the vinification of the grapes from the original farms and those gradually purchased. In 1959, Carlo Boatti, impressed further development on the company, modernized it by acquiring new land in the municipalities of Casteggio, Redavalle, Pietra de 'Giorgi, redesigned the varietal structure with the introduction of new vines, implemented new cellar structures, built a modern winemaking, bottling and storage system for wines. Today Monsupello is managed by the heirs of Carlo, his wife Carla and their children Pierangelo and Laura Boatti, supported by a trained technical staff in the vineyard and cellar coordinated by the winemaker Marco Bertelegni. The 50 hectares of owned vineyards, cultivated to have low grape yields per hectare, the manual harvesting exclusively in boxes, the grape / wine yields below 55% are the commitment we make to present structured and harmonious wines that can give to the consumer of emotions. The company is constantly evolving according to current market needs and is well determined to continue the path started by Carletto, based on qualitative objectives that have led it over time to the top of Italian enology, with numerous awards from the various guides.

Classic Method

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