{"id":924,"date":"2024-03-06T17:55:37","date_gmt":"2024-03-06T16:55:37","guid":{"rendered":"https:\/\/www.monsupello.it\/?page_id=924"},"modified":"2024-04-19T20:15:32","modified_gmt":"2024-04-19T18:15:32","slug":"aplomb","status":"publish","type":"page","link":"https:\/\/www.monsupello.it\/en\/aplomb\/","title":{"rendered":"Aplomb"},"content":{"rendered":"
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CABERNET SAUVIGNON PROVINCE OF PAVIA I.G.P. RISERVA<\/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
TYPE OF SOIL:<\/strong>\u00a0Clayey-limestone
PLANT DENSITY:<\/strong>\u00a04800 vines per hectare
TRAINING SYSTEM:<\/strong>\u00a0Guyot
AVERAGE AGE OF THE VINEYARDS:<\/strong>\u00a025 years
BLEND:<\/strong>\u00a0100% Cabernet Sauvignon
YIELD PER HECTARE:<\/strong>\u00a060 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> 14,30 % vol
Residual sugars:<\/strong> 4,50 g\/l
Acidity:<\/strong> 5,60 g\/l
pH:<\/strong> 3,45
Dry extract:<\/strong> 32,00<\/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 January, 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. In mid-August and early September, two grape thinning operations are 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); cluster thinning, which promotes better grape ripening, allows for a higher concentration of sugar and phenolic substances, 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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Vinification begins with destemming and crushing, followed by a period of cold pre-maceration before alcoholic fermentation. After about 12 days, during racking, the free-run wine is extracted, which will undergo malolactic fermentation and will mature in French oak barrels of 1st and 2nd passage for 30-36 months. After a slight cold stabilization, it will be 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>\u00a0Intense and brilliant ruby red.
Aroma:<\/span><\/em>\u00a0pleasantly herbaceous with delightful notes of green bell pepper complemented by ethereal and delicately spicy hints.
Taste:<\/span><\/em>\u00a0it's a dry, warm wine, pleasantly soft, characterized by a long olfactory taste persistence. It's a wine of great elegance with excellent harmony.<\/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: red wine of great structure.
Pairing: Ideal paired with the classic sliced beef. Excellent with porcini mushroom scaloppine. It's an internationally characterized wine that adapts well to every austere dish.
Serving Temperature: 18\u00b0C.
Serving method: Uncork the bottle an hour before and pour the wine into a decanter. Serve in large glasses to allow for adequate oxygenation.<\/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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Aplomb is only produced in the best vintages. Its debut was in 2000.<\/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\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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CABERNET SAUVIGNON PROVINCIA DI PAVIA I.G.P. RISERVA GIACITURA DEI VIGNETI:\u00a0Prima Fascia Collinare dell’Oltrep\u00f2 Centrale in comune di Torricella VerzateESPOSIZIONE:\u00a0Sud-OvestTIPO DI TERRENO:\u00a0Argilloso-CalcareoDENSITA’ D’IMPIANTO:\u00a04800 ceppi ad HaSISTEMA DI ALLEVAMENTO:\u00a0GuyotETA’ MEDIA DEI VIGNETI:\u00a025 anniUVAGGIO:\u00a0100% Cabernet SauvignonRESA PER ETTARO:\u00a060 quintaliEPOCA DI RACCOLTA:\u00a0Inizio ottobre Dati analitici: Titolo alcolico effettivo: 14,30 % volZuccheri residui: 4,50 g\/lAcidit\u00e0: 5,60 g\/lpH: 3,45Estratto secco: 32,00 […]<\/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-924","page","type-page","status-publish","hentry","entry"],"yoast_head":"\r\nAplomb | Vini Rossi | Monsupello Vini<\/title>\r\n<meta name=\"description\" content=\"Aplomb, vino rosso, Cabernet Sauvignon prov. di Pavia IGP (riserva) composto da uvaggio 100% Cabernet 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