{"id":874,"date":"2024-03-06T17:33:44","date_gmt":"2024-03-06T16:33:44","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=874"},"modified":"2024-04-19T20:14:49","modified_gmt":"2024-04-19T18:14:49","slug":"che-barbera","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/che-barbera\/","title":{"rendered":"Che Barbera!"},"content":{"rendered":"
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BARBERA 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 Casteggio
EXPOSURE:<\/strong>\u00a0South-West
TYPE OF SOIL:<\/strong>\u00a0Clayey-Sandy-Loamy
PLANT DENSITY:<\/strong>\u00a05000 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a020 years
BLEND:<\/strong>\u00a0100% Barbera
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> 14,00 % vol
Residual sugars:<\/strong> 2,00 g\/l\u00a0
Acidity:<\/strong> 6,00 g\/l
pH:<\/strong> 3,42
Dry extract:<\/strong> 30,00<\/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 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 grapes are destemmed and pumped into cement tanks to undergo a period of cold maceration before alcoholic fermentation. After about 15 days, during racking, the free-run wine is extracted, which will be stored in cement tanks; between autumn and winter, at least 2 rackings are performed, and malolactic fermentation is allowed to complete the wine's aging process. At this point, the Barbera will follow two destinies: aging in French oak barrels to become \"I GELSI\" or storage for at least a year in cement tanks, before being stabilized and bottled young and fruity (CHE BARBERA!).<\/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>\u00a0<\/em>deep ruby red with purple reflections.
Aroma:<\/span>\u00a0<\/em>Intense and clear with pronounced hints of red fruits (blackberry, currant, and sour cherry) and a slight spiciness.
Taste:<\/span><\/em>\u00a0on the palate, it is full-bodied and structured, characterized by balanced acidity and good persistence.<\/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: Barbera and Nebbiolo have a historical tradition in Oltrep\u00f2 Pavese, once part of Ancient Piedmont.
Pairing: The freshness and structure make this wine suitable for savory and fatty dishes; traditional Varzi salami as an appetizer, stewed beef ravioli and sausage risotto, Fassona beef tartare, and aromatic beef tagliata all find an excellent pairing with \"CHE BARBERA!\". Even a seafood pairing could be optimal with squid and chickpea soup or roasted cod.
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: 6,200 bottles
Annual production: 6,200 bottles
\n\nFirst vintage produced: 2020<\/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 PROVINCIA DI PAVIA IGP GIACITURA DEI VIGNETI:\u00a01\u00b0Fascia Collinare nei comuni di Torricella Verzate e di CasteggioESPOSIZIONE:\u00a0Sud-OvestTIPO DI TERRENO:\u00a0Argilloso-Sabbioso-LimosoDENSITA’ D’IMPIANTO:\u00a05000 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a020 anniUVAGGIO:\u00a0100% BarberaRESA PER ETTARO:\u00a070 quintaliEPOCA DI RACCOLTA:\u00a0Fine Settembre Dati analitici: Titolo alcolico effettivo: 14,00 % volZuccheri residui: 2,00 g\/l\u00a0Acidit\u00e0: 6,00 g\/lpH: 3,42Estratto secco: 30,00 Scarica la SCHEDA […]<\/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-874","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nChe Barbera! | Vini rossi | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Che barbera!, vino rosso, Barbera Provincia di Pavia IGP composto da uvaggio 100% Barbera\" \/>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.monsupello.it\/en\/che-barbera\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_GB\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Che Barbera! 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