Monsupello was the creation of the volcanic Carlo Boatti, who, after a few years spent in commercial activities, in the mid-1950s returned to the land and his father's trade, within a company rooted in the territory since 1893. The development imprinted since 1959 brought the sign to represent a symbol of tradition and quality in Oltrepadana winemaking. Founder of the Consortium for the Protection of Oltrepo Wines, Tango, as his longtime friends called him, has always been deeply tied to his territory and to the continuation of the family's work, a protagonist of the events that saw the birth, in the early 1960s, of the debate regarding the name to be given to Italian bubbly. His meeting with Luigi Veronelli would mark an important leap forward in his winery's notoriety, which would be accompanied by a decisive qualitative leap in production. Carlo's passing in 2010 left the running of the estate to his heirs: his wife Carla Dallera, children Pierangelo and Laura and granddaughter Carlotta.

Monsupello is located in the territory of Torricella Verzate, close to the first slopes encountered coming down from the banks of the great river. The estate has been expanding over the years with the acquisition of new vineyards in the neighboring municipalities of Casteggio, Redavalle and Pietra de' Giorgi, up to the current extension of about 50 hectares. This first hilly belt offers elevations around 160 meters above sea level, with different exposures that follow the sinuous course of the heights. The soils are characterized by limestone and tuffaceous presence, with a marked presence of marl dating back to the Pliocene, invested by a microclimate that naturally favors the cultivation of various types of grapes. The direct management of the vineyards concerns the classic local varieties, such as Pinot Noir, Croatina, Barbera, flanked by Pinot Grigio and Moscato, as by the international Cabernet Sauvignon, Merlot, Riesling and Sauvignon Blanc; of more recent planting we find Nebbiolo and Muller Thurgau.

Monsupello is a winery strongly focused on the elaboration of Metodo Classico bubbles, centered basically on Pinot Noir and with a small percentage of Chardonnay. The wide range of labels also features still wines, whites and reds, made in purity or with traditional local blends, and a good selection of sweet wines. Direct pressings for black berries and pneumatic pressings for white berries continue in controlled fermentations using stainless steel tanks, with possible aging in oak barrels.

Bonarda vivace 'Vaiolet' Monsupello 2024

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