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This wine has an evocative name reminding you an immaginary world made up of passion, style, and thoughtlessness, these are feelings that the new pas dosé wine from Monte Rossa promises to give to the one who chooses it without neglecting its origins ; in fact the word COUPE comes from the French verb «Couper» meaning «To cut» a concept that in the enological world is summarized in the term Cuvée
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Coupé Non Dosato, Monte Rossa
This wine has an evocative name reminding you an immaginary world made up of passion, style, and thoughtlessness, these are feelings that the new pas dosé wine from Monte Rossa promises to give to the one who chooses it without neglecting its origins ; in fact the word COUPE comes from the French verb «Couper» meaning «To cut» a concept that in the enological world is summarized in the term Cuvée
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District | Lombardia |
COUPÉ NON DOSATO
Organoleptic features
Its colour is a bright, straw-yellow one with the reflections of the lime peel, the Coupé gives off a mild and gentle smell of elder flower and white peach. It evolves in the glass revealing vegetal and sea touches with the final taste of fresh almonds. The contrast between the creamy taste , the perlage balance and the whipping freshness impress the taste, finally it is sapid and balsamic
Production area
The production area is: Franciacorta D.O.C.G., Morenic Hills of the following villages: Bornato, Brescia, Cellatica, Erbusco, Monterotondo, Provaglio, Provezze, Cologne, Passirano, Adro
Cru
15 cru on su 70 hectars of vineyards strategically distributed on the Franciacorta hearth. Hearth Frame: Glacial Morenic on the Monte Rossa Hills in addition to some sandy and clayey soils
Employed vines
Mostly Chardonnay vine with a short spraying of Black Pinot
Cuvée
87,5% of wines obtained by our best cru; 12,5% of reserve wine
Growing system
Spurred cordon at 70 cm from the floor, guyot
Layout of the vines
2x1 m
Density of plantation
5,000 trees/ha
Average age of the trees
12 years
Average yield of grapes per hectar
max.: 95 quintals per hectar
Selection of grapes
in the Vineyard with manual grape harvestin in containers
Vinification
Pressing of soft grapes with selection of the best part of grapes for no more than 55 % of yield
Fermentation
56% in steel tanks at a controlled temperature and 44% in oak barrels
Refinement in bottle
More than 24 months
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