{"id":846,"date":"2024-03-06T17:19:23","date_gmt":"2024-03-06T16:19:23","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=846"},"modified":"2024-04-19T20:14:33","modified_gmt":"2024-04-19T18:14:33","slug":"vaiolet","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/vaiolet\/","title":{"rendered":"Vaiolet"},"content":{"rendered":"
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SPARKLING BONARDA FROM OLTREPO\u2019 PAVESE DOC<\/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, Redavalle and Pietra de\u2019 Giorgi
EXPOSURE:<\/strong>\u00a0South-West
TYPE OF SOIL:<\/strong>\u00a0Clayey-Loamy
PLANT DENSITY:<\/strong>\u00a04800 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a020 years
BLEND:<\/strong>\u00a0100% Croatina
YIELD PER HECTARE:<\/strong>\u00a085 quintals
HARVEST TIME:<\/strong>\u00a0Beginning of October<\/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> 13,20 % vol
Residual sugars:<\/strong> 12,00 g\/l
Acidity:<\/strong> 5,80 g\/l
pH:<\/strong> 3,34
Dry extract:<\/strong> 27,00<\/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\tPACKAGING DISPOSAL SHEET<\/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\t<\/div>\n\t\t<\/section>\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 in the Guyot method begins in December, maintaining a number of 11-12 buds per vine. From May, with shoot thinning and suckering, superfluous shoots are removed and the main ones are tied; these are fundamental operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vineyards. In mid-August, after veraison, if necessary, thinning of the grapes is carried out to distribute the vine's production better on the closest shoots to the vine and to avoid cluster crowding (the main cause of grey mold attack in humid years); a second thinning of the grapes, done in mid-September, promotes better grape ripening, allowing for a greater concentration of sugars and phenolic compounds, reduced acidity, and improved overall health of the product. For over 15 years, we have been practicing vineyard floor management to create a more balanced canopy-root relationship of the vine and to safeguard beneficial insects in the vineyard; for the same reason, environmentally friendly pesticides are used, and the use of chemical herbicides is avoided. Grape harvesting is done manually, 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 starts with destemming, followed by a period of cold pre-maceration before alcoholic fermentation begins. After approximately 12 days, during racking, the free-run wine is extracted, which will serve as the base for Vaiolet. After at least two rackings and protein stabilization, the Bonarda undergoes refermentation in an autoclave (after adding sweet must and selected yeasts) before being 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>\u00a0the wine is intense red with violet reflections.
Aroma:<\/span><\/em>\u00a0intense and refined, it evokes notes of violets and small red fruits.
Taste:<\/span><\/em>\u00a0dry, characterized by a good smoothness (a pleasant residual sweetness is perceived) that accompanies well the balanced tannin of Croatina.<\/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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Pairing: It can be enjoyed throughout the meal, starting with an Italian antipasto (with cured meats), paired with structured first courses (such as ravioli with sauce, tagliolini, etc.), and with main courses of white or red meats, preferably roasted.
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: 40,000 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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\n\t\t\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\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

BONARDA FRIZZANTE DELL’OLTREPO’ PAVESE DOC GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare nei comuni di Torricella Verzate, Redavalle e Pietra de\u2019 GiorgiESPOSIZIONE:\u00a0Sud-OvestTIPO DI TERRENO:\u00a0Argilloso-LimosoDENSITA’ D’IMPIANTO:\u00a04800 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a020 anniUVAGGIO:\u00a0100% CroatinaRESA PER ETTARO:\u00a085 quintaliEPOCA DI RACCOLTA:\u00a0Inizio ottobre Dati analitici: Titolo alcolico effettivo: 13,20 % volZuccheri residui: 12,00 g\/lAcidit\u00e0: 5,80 g\/lpH: 3,34Estratto secco: 27,00 […]<\/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-846","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nVaiolet | Vini rossi | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Vaiolet, bonarda frizzante dell\u2019oltrepo\u2019 pavese DOC, 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