![](https://www.monsupello.it/wp-content/uploads/2024/03/GermogliRosa.png)
I Germogli Rosa
PINOT NERO VINIFIED AS ROSÉ PROVINCE OF PAVIA I.G.P.
CLASSIC METHOD PINOT NERO PAS DOSE’ VSQ First hilly area of the municipalities of Torricella Verzate and Oliva Gessi
EXPOSURE: South-East
TYPE OF SOIL: Clayey-limestone
PLANT DENSITY: 5000 vines per hectare
TRAINING SYSTEM: Guyot
AVERAGE AGE OF THE VINEYARDS: 15 years
BLEND: 88% Pinot Nero and 12% Chardonnay
YIELD PER HECTARE: 90 quintals
HARVEST TIME: End of August
Analytical data
Actual alcohol by volume: 12,00 % vol
Residual sugars: 11,00 g/l
Acidity: 6,30 g/l
pH: 3,12
Dry extract: 22,00
Agronomic operations
The Guyot dry pruning is carried out starting from late November, maintaining a number of 8-9 buds per vine. From May, with disbudding 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, a light thinning of the grapes is carried out to distribute the vine's production better on the closest shoots to the vine trunk and to avoid cluster crowding (the main cause of gray mold attack in humid years); thinning the clusters, which promotes better grape ripening, allows for a greater concentration of sugar and aromatic substances as well as better product health.
For over 15 years, we have practiced cover cropping in the vineyards to create a more balanced vine canopy-root system and to safeguard beneficial insects in the vineyard; for the same reason, we use low-impact pesticides and avoid the use of herbicides.
Oenological operations
In rosé winemaking, Pinot Noir grapes are destemmed and pressed gently in a pneumatic press, then left to macerate on the skins at a cold temperature for about 12 hours. Subsequently, the gentle pressing of whole grapes begins to obtain the rosé must, which is fermented at a controlled temperature of 18°C. After further racking and stabilization, selected yeasts and sweet must are added, and the Rosé base undergoes refermentation in an autoclave, acquiring its typical lively character. Finally, the wine is ready to be microfiltered and bottled.
Wine profile
Color: Clear and bright pink.
Aroma: Intense and persistent, fruity, with pleasant hints of currant and rose.
Taste: Soft, but decidedly savory and harmonious. It has good freshness, pleasantly lively, and is well suited as an aperitif.
Food pairing:
It's a very fresh rosé wine, ideal for accompanying a whole meal from spring onwards.
Pairing: It pairs pleasantly with Paella, Cod alla Bouillabaisse, and in general with all salty fish-based dishes such as Neapolitan-style cuttlefish or Spaghetti allo Scoglio. It can also be served with an Italian-style appetizer (mixed cold cuts, from Salame di Varzi to Culatello di Zibello).
Serving temperature: 8°C.
Serving method: uncork the bottle at the moment of serving.
Various news
The debut year of "I Germogli" was 1982, marking a significant innovation in Oltrepò Pavese and becoming a classic in restaurants.
Annual Production: 18,000 bottles
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).