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Monsupello Nature Op Pinot Nero Met. Classico

Maximum quantity that can be purchased: 100
In stock


Expert Year Vote
Gambero Rosso -
James Suckling - 3

Wine zones 10% Chardonnay, 90% Pinot Nero

Alcol 13.00%

Format 0,75 L Standard

Loaded yellow. Perlage: persistent end and with spuma a much soft one.
Extremely dry (typical of the Natures), sparkling wine dedicated to the connoisseurs; of rare structure and fineness
An endowed sparkling wine of complex hints, remembers the bread crust, its evolution leads back to us to hints of cassis, toasted bitter and nuts almond.
Is perfect like aperitif, but it can be introduced in approach to any plate of high kitchen, above all in the preparations made up of sauced fish and crustaceans or to the slab or or fumé, with raw crustaceans or single, the risotti to the fruits of sea, with the sauces made up of fish, branzino to the furnace, orata to from Liguria, the capesante one gratinate.
More details
Type Pinot Nero
Classification DOCG Oltrepò Pavese Metodo Classico
Temperature 6-8
Acidity 6.8 g/l
Dry Extract 24.0 g/l
Location Municipalities of Torricella Verzate and Oliva Chalks - EXPOSURE: South-East
Soil Argillaceous-Limestone
Produzione annua 6000
Density 4.500
System La potatura secca a Guyot viene eseguita a partire da fine novembre, ottenendo un numero di 8-9 gemme per ceppo. Da maggio, con la scacchiatura e la spollonatura vengono eliminati i germogli superflui e legati quelli principali; sono operazioni basilari per mantenere un buon equilibrio vegetativo e produttivo della pianta, soprattutto nel caso di vigneti giovani.
Harvest To beginning August, after the invaiatura, it comes executed a light thinning of the grape in order to distribute at best the production of the screw on tralci the more neighbors to the stock and in order to avoid that affastellamenti of clusters are created (root cause of the grey mildew attack in the humid vintage years).
Production Start in white with the soft pressing of the entire grapes, than door to the separation of must from the vinacce; in various containers they separate to must flower (that is first 50% of sgrondo liquid of pressing, more yielded, acid and end) from must of second pressing.
Aging The cuvè of Pinot Nero and Chardonnay it endures a proteic stabilization and a filtration; in the "draft" it comes put in bottles champagnotte with to a liqueur de tirage, composed from wine, sugar and leavens selected. The bottles come plugged with bidule and bottle cap and stacked in wine cellar to rifermentare to a constant temperature of 12°C.
Ulteriori dettagli
More Information
Location Municipalities of Torricella Verzate and Oliva Chalks - EXPOSURE: South-East
Climate N/A
Produzione annua 6000
Harvest N/A
Sistema allevamento N/A
Tecnica produzione N/A
Periodo fermentazione N/A
Affinamento N/A

Address: Verzate (PV)

Web site:

Year of starter: 1893

Winemaker: Bertelegni Marco, Pierangelo Boatti

Produced bottles: 23

Hectares: 48

The farm Monsupello was born more than a century ago, in 1893, when the family Boatti in Cà del Tava of the town of Oliva Gessi already dedicated to the care of their vineyards. In 1914 Boatti bought, few kilometers away, another found called "Podere La Borla" in the town of Torricella Verzate. Here buit the cellar, the same that today has been upgraded and modernized for the vinification of the grapes of original estates and those gradually acquired. In1959, Carlo Boatti, who represents the third generation of winemakers, now assisted by his sons Pierangelo e Laura, gives a further development to the company, acquiring new land in municipalities of Casteggio, Redavalle, Pietra de’ Giorgi, introduces new varieties,implements new structures in the cellar, creates a modern wine production, bottling and storage of wines.The Company is constantly changing according to current market needs.

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