{"id":839,"date":"2024-03-06T17:15:30","date_gmt":"2024-03-06T16:15:30","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=839"},"modified":"2024-04-19T20:14:37","modified_gmt":"2024-04-19T18:14:37","slug":"magenga","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/magenga\/","title":{"rendered":"Magenga"},"content":{"rendered":"
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LIVELY BARBERA IGP PROVINCE OF PAVIA<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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CLASSIC METHOD PINOT NERO PAS DOSE\u2019 VSQ<\/strong>\u00a0First hillside area in the municipalities of Torricella Verzate and in the locality of Mairano di Casteggio
EXPOSURE:<\/strong>\u00a0South-West
TYPE OF SOIL:<\/strong>\u00a0Clayey-Calcareous-Sandy
PLANT DENSITY:<\/strong>\u00a05000 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a015 years
BLEND:<\/strong>\u00a0100% Barbera
YIELD PER HECTARE:<\/strong>\u00a080 quintals
HARVEST TIME:<\/strong>\u00a0End of September<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Analytical data<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Actual alcohol by volume:<\/strong> 13,00 % vol
Residual sugars:<\/strong> 10,00 g\/l
Acidity:<\/strong> 6,50 g\/l
pH:<\/strong> 3,32
Dry extract:<\/strong> 26,00<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Agronomic operations<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dry pruning with Guyot begins in December, maintaining a number of 7-8 buds per vine. From May, with leaf thinning and shoot thinning, excess shoots are removed and the main ones are tied; 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, the first thinning of the grapes is carried out to better distribute the vine's production on the shoots closest to the trunk and to avoid cluster crowding (the main cause of gray mold attack in wet years); a second thinning of the grapes, done at the beginning of September, promotes better grape ripening, allowing for a higher concentration of sugars and phenolic compounds, reduced acidity, and better overall grape health.
For over 15 years, cover cropping has been practiced in the vineyards to create a more balanced canopy-root ratio of the vine and to preserve beneficial insects in the vineyard; for the same reason, low-impact pesticides are used and the use of chemical herbicides is avoided.
Grape harvest is manual, in 18 kg crates.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Oenological operations<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The winemaking process begins with destemming and crushing, followed by a period of cold pre-maceration before alcoholic fermentation. After about 12 days, during racking, the free-run wine, which will be the base for Magenga, is extracted. At least 2 rackings are performed, and the malolactic fermentation is allowed to complete the wine's refinement. At this stage, Magenga is stabilized, sweet must and selected yeasts are added, and it is placed in an autoclave for refermentation. Finally, the vivacious wine is ready to be microfiltered and bottled.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Wine profile<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Color:<\/span><\/em>\u00a0deep ruby red with violet reflections.
Aroma:<\/span><\/em>\u00a0intense and clear, with marked aromas of red fruits like currants and sour cherries
Taste:<\/span><\/em>\u00a0on the palate, it's full-bodied and structured, characterized by good acidity combined with balanced tannins. When poured, it forms a light red foam.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Food pairing:<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Its delicate acidity makes it particularly suitable for rich and savory foods such as: cold cuts, hot cotechino, grilled or braised red meats, mixed boiled meats, and casola (a traditional Italian dish). It also pairs well with fatty fish, such as stewed cod or fish soup.
Serving temperature: 12\u00b0C.
Serving method: uncork the bottle at the moment of serving.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Annual production: 5,000 bottles.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Do you want to get in touch?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Laura Boatti, Pierangelo Boatti, Marco Bertelegni, and the Monsupello staff are ready to welcome customers, friends, and wine lovers to the headquarters of Monsupello in Torricella Verzate (PV).<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tFIND OUT HOW TO CONTACT US<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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BARBERA VIVACE PROVINCIA DI PAVIA IGP GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare nei comuni di Torricella Verzate e in loc. Mairano di CasteggioESPOSIZIONE:\u00a0Sud-OvestTIPO DI TERRENO:\u00a0Argilloso-Calcareo-SabbiosoDENSITA’ D’IMPIANTO:\u00a05000 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a015 anniUVAGGIO:\u00a0100% BarberaRESA PER ETTARO:\u00a080 quintaliEPOCA DI RACCOLTA:\u00a0Fine Settembre Dati analitici: Titolo alcolico effettivo: 13,00 % volZuccheri residui: 10,00 g\/lAcidit\u00e0: 6,50 g\/lpH: 3,32Estratto […]<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-839","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nMagenga | Vini rossi | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Magenga, barbera vivace provincia di pavia IGP, composto da uvaggio 100% Barbera, Barbera giovane, fruttata, tipica\" \/>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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