{"id":881,"date":"2024-03-06T17:37:03","date_gmt":"2024-03-06T16:37:03","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=881"},"modified":"2024-04-19T20:15:22","modified_gmt":"2024-04-19T18:15:22","slug":"i-gelsi","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/i-gelsi\/","title":{"rendered":"I Gelsi"},"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 Mairano di Casteggio
EXPOSURE:<\/strong>\u00a0South-West
TYPE OF SOIL:<\/strong>\u00a0Clayey-Sandy, Clayey-Loamy
PLANT DENSITY:<\/strong>\u00a05000 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a025 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> 14,30 % vol
Residual sugars:<\/strong> 4,00 g\/l
Acidity:<\/strong> 6,00 g\/l
pH:<\/strong> 3,35
Dry extract:<\/strong> 29,00<\/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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The Guyot dry pruning is carried out starting from December, maintaining a number of 7-8 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. At the beginning and end of August, after veraison, two grape thinning operations are carried out to distribute the vine's production better among the shoots closest to the vine and to prevent cluster congestion (the main cause of gray mold attack in humid years); thinning the clusters promotes better grape ripening, allowing for a higher concentration of sugars 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 crushing and destemming, followed by a brief period of cold pre-maceration before alcoholic fermentation. After approximately 12 days, during racking, the free-run wine is extracted, which will undergo malolactic fermentation and age in cement containers. This wine will undergo a short passage in French oak barrels of 2nd and 3rd use, followed by a light cold stabilization before being filtered 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 pronounced scent of red fruits (currant and sour cherry).
Taste:<\/span><\/em>\u00a0on the palate, it is full-bodied and structured, characterized by delicate acidity associated with excellent smoothness.<\/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 wine.
Pairing: Ideal paired with saffron risotto or mushroom risotto. Its structure makes it excellent with savory dishes characterized by a certain richness, such as hot cotechino, grilled or stewed fatty meats (pork and lamb). Finally, it pairs well with roasted noble poultry (guinea fowl and goose).
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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BARBERA PROVINCIA DI PAVIA IGP GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare nei Comuni di Torricella Verzate e Mairano di CasteggioESPOSIZIONE:\u00a0Sud-OvestTIPO DI TERRENO:\u00a0Argilloso-Sabbioso, Argilloso-LimosoDENSITA’ D’IMPIANTO:\u00a05000 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a025 anniUVAGGIO:\u00a0100% BarberaRESA PER ETTARO:\u00a070 quintaliEPOCA DI RACCOLTA:\u00a0Fine settembre Dati analitici: Titolo alcolico effettivo: 14,30 % volZuccheri residui: 4,00 g\/lAcidit\u00e0: 6,00 g\/lpH: 3,35Estratto secco: 29,00 […]<\/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-881","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nI Gelsi | Vini rossi | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"I gelsi, vino rosso barbera provincia di pavia IGP composto da uvaggio 100% 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