Italian Sparkling Wine

1
2003 Monsupello Brut Millesimato
This excellent example of sparkling wine from
Italy is produced through Metodo Classico, with
90 Pinot Noir and 10 stainless steel aged
Chardonnay. It is straw yellow in color with very
fine and persistent bubbles, a sparkling wine of
rare elegance and structure. Aromas of cassis
give way to an aristocratic touch of vanilla. Dry
with a great aromatic persistence and softness.
This wine is dedicated to a champagne
connoisseur. The Monsupello Brut is excellent as
an aperitif as well as throughout the meal in
particular with smoked salmon, oysters, shellfish
(snails, urchins, shrimp, mussels), scallops,
risotto with seafood.
2
2010 Orsolani Cuvee Tradizione Brut Metodo
Classico Gran Riserva
It is from 1894 and four generations Orsolani has
become synonymous with Erbaluce, one of the great
white wines of northern Italy. A history of
almost 120 years can be summed up in a few words
reliability, respect, and work area. They are in
the Canavese, one of the most fascinating areas
of Piemonte, a region made up of 120
municipalities, which extends between Turin and
Valle d' Aosta and to the east, the Biella and
Vercelli. It is here that this white grape
variety is at its best thanks to bright and
elegant wines. Not only that, thanks to its
natural characteristics of acidity and freshness
is particularly suited to the production of
Methodo Classico, among the most interesting of
the Italian sparkling wines. Started with the
harvest of 1995, the 2010 Gran Riserva is the
ultimate expression of Erbaluce del Caluso, this
Metodo Classico and aged on its lees for 60
months. It reveals all its character and depth in
the glass. Notes of honey and a pleasant hint of
hazelnut. Full-flavored and rich with a long
finish. It is a beautiful choice for your next
special occasion.
3
Monsupello Metodo Classico Nature NV
The Monsupello Metodo Classico Nature is made
with 90 Pinot Noir and 10 Chardonnay grapes
grown on calcareous and clay-rich soils in
vineyards planted on the gentle slopes of the
Municipality of Torricella Verzate, in the
Province of Pavia, in the Oltrepo Pavese DOC of
the Northern Italian Region of Lombardia. The
grapes are harvested manually then fermented at
controlled temperatures in stainless steel tanks
long enough to obtain the base wine which is then
vinified, without added dosage (no added sugar),
using the Metodo Classico Method (Methode
Champenoise) the wine is then left on the lees
for a period of about 36-42 months before
disgorgement. In the glass, the wine has yellow
straw color, the Perlage is fine and persistent
with a foam very soft. The nose is outstanding
offering up aromas of freshly baked bread and
roasted nuts. The palate of the wine is very dry
and complex with soft, creamy and persistent
bubbles, its evolution leads us to hints to
flavors of cassis, toasted hazelnuts, wild
berries. Bright acidity and a long teasing dry
finish.