{"id":888,"date":"2024-03-06T17:40:03","date_gmt":"2024-03-06T16:40:03","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=888"},"modified":"2024-04-19T20:15:17","modified_gmt":"2024-04-19T18:15:17","slug":"podere-la-borla","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/podere-la-borla\/","title":{"rendered":"Podere La Borla"},"content":{"rendered":"
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RED WINE 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 of Oltrep\u00f2 Pavese in the municipality of Torricella Verzate
EXPOSURE:<\/strong>\u00a0South-West, East
TYPE OF SOIL:<\/strong>\u00a0Clayey-Sandy
PLANT DENSITY:<\/strong>\u00a04800 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a020 years
BLEND:<\/strong>\u00a060% Barbera, 35% Croatina, 5% Pinot Nero
YIELD PER HECTARE:<\/strong>\u00a070 quintals
HARVEST TIME:<\/strong>\u00a0Pinot Nero by mid-Septemeber, first ten days of October for Barbera and Croatina.<\/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> 3,50 g\/l
Acidity:<\/strong> 5,60 g\/l
pH:<\/strong> 3,45
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 7-9 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, the first grape thinning is 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); a second cluster thinning, done in mid-September, promotes better grape ripening, allowing for a higher concentration of sugars and phenolic substances, reduced acidity, and better product 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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The winemaking process begins with destemming and crushing, 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 undergo malolactic fermentation and age in cement containers. This wine will have a brief 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 garnet reflections.
Aroma:<\/span><\/em>\u00a0intense and complex. At first impact, we are enveloped by the aromas of red fruits (currant and strawberry), followed by the classic hints of oak aging reminiscent of vanilla and spices. This is an extremely refined and elegant bouquet characteristic of Pinot Noir, present in the blend.<\/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: A flavorful and velvety red wine.
Pairing: Excellent paired with feathered game (e.g., pheasant in a cream of mushrooms sauce) or with aged cheeses. Also try it paired with sliced beef.
Serving temperature: 16\u00b0C.
Serving method: Uncork the bottle one hour before serving and pour the wine into a decanter.<\/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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Various news<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"La Borla\" is produced only in the finest vintages. Its debut was in 1961, a rarity for the Oltrep\u00f2 region as it is a still red wine.
It was the first wine from Oltrep\u00f2 Pavese to be awarded the \"Douja d'or\" in 1975.<\/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":"

ROSSO PROVINCIA DI PAVIA IGP GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare dell’Oltrep\u00f2 Centrale in comune di Torricella VerzateESPOSIZIONE:\u00a0Sud-Ovest, EstTIPO DI TERRENO:\u00a0Argilloso-SabbiosoDENSITA’ D’IMPIANTO:\u00a04800 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a020 anniUVAGGIO:\u00a060% Barbera, 35% Croatina, 5% Pinot NeroRESA PER ETTARO:\u00a070 quintaliEPOCA DI RACCOLTA:\u00a0Entro met\u00e0 settembre il Pinot Nero, prima decade di ottobre Barbera e Croatina. Dati analitici: […]<\/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-888","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nPodere La Borla | Monsupello Vini | Torricella Verzate (PV)<\/title>\r\n<meta name=\"description\" content=\"Podere la Borla, vino rosso provincia di pavia IGP, composto da uvaggio 60% Barbera, 35% Croatina, 5% Pinot Nero\" \/>\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\/podere-la-borla\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_GB\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Podere La Borla | Monsupello Vini | Torricella Verzate (PV)\" \/>\r\n<meta property=\"og:description\" content=\"Podere la Borla, 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