Cipperimerlo’t
MERLOT PROVINCE OF PAVIA IGP (RISERVA)
CLASSIC METHOD PINOT NERO PAS DOSE’ VSQ First hillside area in Torricella Verzate
EXPOSURE: South-West
TYPE OF SOIL: Clayey-limestone
PLANT DENSITY: 5300 per hectare
TRAINING SYSTEM: Guyot
BLEND: 100% high quality Merlot
YIELD PER HECTARE: 60 quintals
HARVEST TIME: second ten days of September
Analytical data
Actual alcohol by volume: 14,80 % vol
Residual sugars: 5,20 g/l
Acidity: 5,40 g/l
pH: 3,50
Dry extract: 32,00
Agronomic operations
The Guyot pruning method begins in January, maintaining 7-8 buds per vine. From May, with shoot thinning and suckering, excess vegetation is removed and the main shoots are tied; these are essential operations to maintain a good vegetative and productive balance of the plant. In mid-August and early September, two thinning operations are carried out on the grapes to distribute the vine's production better on the closer shoots to the vine and to prevent cluster crowding (the main cause of gray mold attack in humid years); thinning the clusters, which promotes better grape ripening, allows for a higher concentration of sugars and phenolic compounds, and better product hygiene.
For over 20 years, we have practiced cover cropping in the vineyards to avoid soil erosion on sloping terrain, 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 and herbicides are used.
Grape harvest is manual, in 18 kg crates.
Oenological operations
The vinification process begins with destemming, followed by a period of cold pre-fermentation maceration, then alcoholic fermentation. After about 10 days, the free-run wine is extracted during racking, which will undergo malolactic fermentation and then mature in French oak barrels of first and second passage for 30-36 months. After a slight cold stabilization, it will be filtered and bottled.
Wine profile
Color: intense and compact ruby red, with violet reflections.
Aroma: complex, spicy, with pleasant notes of ripe plum accompanied by ethereal and mineral hints of graphite and flint.
Taste: It is a pleasantly intense and warm wine, characterized by a remarkable complexity of soft and velvety tannins. It's a wine for meditation, of great elegance and excellent harmony.
Food pairing:
Qualification: red wine of great structure and finesse.
Pairing: Ideal paired with game and beef. Excellent with aged and blue cheeses. It's an internationally styled wine that pairs well with hearty dishes.
Serving Temperature: 18°C.
Serving Method: Decant the bottle an hour before serving and use large glasses to allow proper oxygenation.
Various news
CIPPERIMERLO’T is only produced in the best vintages. It debuted with the 2005 vintage, after aging for 15 months in the bottle, and was awarded the "Due Bicchieri Rossi" in the 2009 Gambero Rosso Wine Guide.
CIPPERIMERLO’T represents Monsupello's latest challenge in demonstrating the viticultural potential of the Oltrepò Pavese region, combined with the winemaking experience and tradition of the Boatti family, even with a highly esteemed international grape like Merlot.
Do you want to get in touch?
Laura Boatti, Pierangelo Boatti and the Monsupello staff are ready to welcome customers, friends, and wine lovers to the headquarters of Monsupello in Torricella Verzate (PV).