{"id":853,"date":"2024-03-06T17:23:21","date_gmt":"2024-03-06T16:23:21","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=853"},"modified":"2024-04-19T20:14:26","modified_gmt":"2024-04-19T18:14:26","slug":"great-ruby","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/great-ruby\/","title":{"rendered":"Great Ruby"},"content":{"rendered":"
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SPARKLING RED PROVINCE OF PAVIA IGP<\/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 Redavalle
EXPOSURE:<\/strong>\u00a0East and West
TYPE OF SOIL:<\/strong>\u00a0Clayey
PLANT DENSITY:<\/strong>\u00a04800 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a025 years
BLEND:<\/strong>\u00a045% Croatina + 40% Barbera + 10% Uva Rara + 5% Merlot
YIELD PER HECTARE:<\/strong>\u00a070 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> 13,50 % vol
Residual sugars:<\/strong> 13,00 g\/l
Acidity:<\/strong> 5,80 g\/l
pH:<\/strong> 3,30
Dry extract:<\/strong> 28,00<\/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\tDOWNLOAD THE WINE PROFILE<\/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
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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 8-10 buds per vine. From May, with disbudding and shoot thinning, superfluous 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. In mid-August, after veraison, the first thinning of the grapes is carried out to better distribute the vine's production on the nearest shoots to the vine and to avoid cluster crowding (the main cause of gray mold attack in wet years); a second thinning of the clusters, done in mid-September, promotes better grape ripening, allowing for a greater concentration of sugars and phenolic substances, a reduced acidity level, 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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Dry pruning in the Guyot method begins in December, maintaining a number of 8-10 buds per vine. From May, with disbudding and shoot thinning, superfluous 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. In mid-August, after veraison, the first thinning of the grapes is carried out to better distribute the vine's production on the nearest shoots to the vine and to avoid cluster crowding (the main cause of gray mold attack in wet years); a second thinning of the clusters, done in mid-September, promotes better grape ripening, allowing for a greater concentration of sugars and phenolic substances, a reduced acidity level, and better overall grape health.<\/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 slight violet reflections, clear.
Aroma:<\/span><\/em>\u00a0intense and delicate, with notes of sour cherry and jam.
Taste:<\/span><\/em>\u00a0full-bodied, savory, pleasant, and already rounded. 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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Qualification: Dry red, clear.
Food Pairing: Pairs well with red meats, feathered game, grilled dishes, and roasts in general.
Serving Temperature: 14\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: 4,000 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":"

ROSSO FRIZZANTE PROVINCIA DI PAVIA IGP GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare nei comuni di Torricella Verzate e RedavalleESPOSIZIONE:\u00a0Est e OvestTIPO DI TERRENO:\u00a0ArgillosoDENSITA’ D’IMPIANTO:\u00a04800 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a025 anniUVAGGIO:\u00a045% Croatina + 40% Barbera + 10% Uva Rara + 5% MerlotRESA PER ETTARO:\u00a070 quintaliEPOCA DI RACCOLTA:\u00a0Fine settembre Dati analitici: Titolo alcolico effettivo: 13,50 […]<\/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-853","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nGreat Ruby | Vini rossi | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Great Ruby, vino rosso frizzante provincia di Pavia IGP composto da uvaggio 45% Croatina + 40% Barbera + 10% Uva Rara + 5% Merlot\" \/>\r\n<meta 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