{"id":867,"date":"2024-03-06T17:30:25","date_gmt":"2024-03-06T16:30:25","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=867"},"modified":"2024-04-19T20:14:44","modified_gmt":"2024-04-19T18:14:44","slug":"calcababio","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/calcababio\/","title":{"rendered":"Calcababio"},"content":{"rendered":"
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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-limestone
PLANT DENSITY:<\/strong>\u00a04800 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a030 years
BLEND:<\/strong>\u00a0100% Croatina
YIELD PER HECTARE:<\/strong>\u00a075 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> 13,50 % vol
Residual sugars:<\/strong> 4,50 g\/l
Acidity:<\/strong> 5,50 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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The Guyot dry pruning is carried out starting from December, maintaining a number of 10-11 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, the first grape thinning is carried out to distribute the vine's production better among the closest shoots to the vine and to prevent cluster congestion (the main cause of gray mold attack in humid years); a second cluster thinning, done in mid-September, promotes better grape ripening, allowing for a higher concentration of sugar and phenolic substances, reduced acidity, and better product health.
For over 20 years, we have practiced cover cropping in the vineyards to create a more balanced canopy-root ratio of the vine and to safeguard 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, followed by a period of cold pre-maceration before alcoholic fermentation. After approximately 12 days, during racking, the free-run wine is extracted, which will be the base for Calcababio. After at least one year of aging in cement tanks, the Bonarda is 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 fine, reminiscent of cherry and berries.
Taste:<\/span><\/em>\u00a0dry, which accompanies well the balanced tannins of the 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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Paring: it can be enjoyed throughout the meal, starting with an Italian antipasto (with cured meats), with fairly structured first courses (such as pasta with meat sauce, tagliolini, etc.), and with main courses of game and red meats, preferably cooked in stew.
Serving temperature: 16\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: 6,000 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 DELL\u2019OLTREPO’ PAVESE DOC GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare nei comuni di Torricella Verzate, Redavalle e Pietra de’ GiorgiESPOSIZIONE:\u00a0Sud-OvestTIPO DI TERRENO:\u00a0Argilloso-CalcareoDENSITA’ D’IMPIANTO:\u00a04800 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a030 anniUVAGGIO:\u00a0100% CroatinaRESA PER ETTARO:\u00a075 quintaliEPOCA DI RACCOLTA:\u00a0Inizio ottobre Dati analitici: Titolo alcolico effettivo: 13,50 % volZuccheri residui: 4,50 g\/lAcidit\u00e0: 5,50 g\/lpH: 3,30Estratto secco: 28,00 Scarica […]<\/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-867","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nCalcababio | Vini rossi | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Calcababio, vino rosso, Bonarda dell\u2019Oltrepo\u2019 Pavese 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