1 BOTTLE X 75cl. 

12.5% vol.

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: 2.90 g/l
Acidity: 7.80 g/l
pH: 3.05
Dry extract: 25.00
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 skins lasts at least 28 months, before moving on to the remuage of the bottles on the pupitres. In the degorgement phase, the bottle is uncorked and the residue of the refermentation yeasts is eliminated; finally the sparkling wine is closed with mushroom cork, and prepared for sale.

DATA SHEET
Colour: deep straw yellow.
Perlage: fine and persistent with a very soft foam.
Bouquet: it is a sparkling wine with complex scents, reminiscent of crusty bread, its evolution leads us to hints of cassis, bitter almond and toasted hazelnut.
Flavour: extremely dry (typical of Nature), it is a sparkling wine dedicated to connoisseurs; of rare structure and finesse.

ENO-GASTRONOMIC COMBINATION
It is perfect as an aperitif, but can be presented in combination with any haute cuisine dish, especially in fish and shellfish-based preparations both grilled and sauced or smoked, with raw or just seared shellfish, with seafood risotto , with fish-based sauces, baked sea bass, Ligurian sea bream, scallops au gratin. Given its structure, it also holds up well when paired with meats, especially when paired with pre-salted lamb chops.
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 Nature has obtained the three glasses on the "Vini d'Italia del Gambero Rosso and Slow Food editors" guide in 2001, 2002, 2008, 2009, 2011, 2014 and 2015 .
In 2014, Nature obtained, in addition to the Tre Bicchieri, the special "Bubble of the Year" award from the Gambero Rosso 2015 Italian Wine Guide, and the Slow Wine award from the 2015 Slow Wine Guide.
In 2016 and 2017 he received the Grande Vino Slow Wine award and in 2016 the prestigious platinum medal at the XXV° Merano Wine Festival.

ANNUAL PRODUCTION
65,000 bottles and 1,200 magnums