1 BOTTLE X 75cl. 

LOCATION OF THE VINEYARDS: First Hilly Band of the municipalities of Torricella Verzate and Oliva Gessi
EXPOSURE: South-East
TYPE OF SOIL: Clayey-Limestone
PLANT DENSITY: 5000 vines per Ha
TRAINING SYSTEM: Guyot
AVERAGE AGE OF THE VINEYARDS: 15 years
GRAPES: 90% Pinot Noir, 10% Chardonnay aged in steel
YIELD PER HECTARE: 90 quintals
HARVEST PERIOD: second half of August
ANALYTICAL DATA:

Effective alcohol content: 13.20% vol
Residual sugars: 8.00 g/l
Acidity: 7.80 g/l
pH: 3.05
Dry extract: 28.00
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 tied up with the disassembly and suckering; 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 carried out to best distribute the production of the vine on the branches closest to the vine and to avoid the creation of clusters of bunches (main cause of the attack of gray mold in the 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 a better health of the product.
For over 15 years we have practiced the grassing of the vineyards to create a more balanced crown-root relationship of the vine and to safeguard the insects useful for the vineyard; for the same reason pesticides with low environmental impact are used and the use of chemical herbicides is avoided.
The grape harvest is manual, in 18 kg boxes.

OENOLOGICAL AND SPARKLING OPERATIONS
The vinification in white begins with the soft pressing of the whole grape, which leads to the separation of the must from the stems and marc; the free-run juice (i.e. the first 45% of the liquid pressing juice, more fruity, acidic and fine) is separated into different containers from the second pressing must. The juice, 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 cuvée is prepared, which undergoes protein and tartaric stabilization and filtration; in the "draught" it is placed in champagnotte bottles together with a liqueur de tirage, made up of wine, sugar and selected yeasts. The bottles are capped with bidule and crown cap and stacked in the cellar to referment at a constant temperature of 14°C; the post-fermentation refinement on the yeast husks lasts at least 30 months, before moving on to the riddling 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 closed with mushroom cork, and prepared for sale.

DATA SHEET
Colour: straw yellow with greenish reflections.
Perlage: fine and very persistent.
Perfume: the nose is moderately evolved, fine and elegant. The typical scent of bread crust and cassis are distinguished.
Flavour: dry with a pleasant aromatic persistence and good softness, it is the classic sparkling wine par excellence.

ENO-GASTRONOMIC COMBINATION
Ideal aperitif, it can be combined with several preparations, essentially based on fish and shellfish. Excellent with risotto with seafood or cuttlefish ink. Among the second courses, grilled and fried seafood. It is perfectly suited as a base for the preparation of cocktails; in particular Kir Royal, Bellini, Rossigni, or mixed with fruit. It is the ideal glass to drink even between meals.
Serving temperature 6°C.
Method of serving: uncork the bottle at the moment.

MISCELLANEOUS NEWS
Among the many mentions by the press specialized in the oenological field, Monsupello BRUT obtained the Golden Crown on the 2012 Vini Buoni d'Italia Guide, the title of Great Wine on the 2013 Slow Wine Guide and the four branches on the 2015 Vitae Guide.

ANNUAL PRODUCTION
12,000 bottles