Nebbiolo
PROVINCE OF PAVIA IGP
CLASSIC METHOD PINOT NERO PAS DOSE’ VSQ First hillside area of the Central Oltrepò region, located in the municipality of Pietra de Giorgi
EXPOSURE: South-West
TYPE OF SOIL: Calcareous-Clayey
PLANT DENSITY: 5000 vines per hectare
TRAINING SYSTEM: Guyot
AVERAGE AGE OF THE VINEYARDS: 10 years
BLEND: 100% Nebbiolo
YIELD PER HECTARE: 60 quintals
HARVEST TIME: Mid-October
Analytical data
Actual alcohol by volume: 13,80 % vol
Residual sugars: 2,20 g/l
Acidity: 5,20 g/l
pH: 3,32
Dry extract: 28,00
Agronomic operations
The Guyot dry pruning is carried out starting from January, maintaining a number of 9-10 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 shoots closest to the vine and to prevent cluster congestion (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 substances, and better product health.
We practice 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.
Oenological operations
Vinification begins with destemming, followed by a period of cold pre-maceration before undergoing alcoholic fermentation. After approximately 12 days, during racking, the free-run wine is extracted, which will undergo malolactic fermentation and age for about 20 months in French oak barrels of second and third use. After a light clarification and coarse filtration, the product will be bottled.
Wine profile
Color: bright and intense purple.
Aroma: delicate fruity notes of raspberry, strawberry, and violet blend with hints of jam from overripe grapes. Aging in oak barrels completes the olfactory profile, adding elegant vanilla notes.
Taste: full-bodied and robust wine, characterized by a good persistence of sweet tannins. It is a wine of great longevity.
Food pairing:
Qualification: elegant and austere red wine with good structure and finesse.
Pairing: ideal with braised beef ravioli, succulent risottos, roast red meats, lamb chops, and rabbit stew. Also excellent paired with guinea fowl with mushrooms.
Serving temperature: 16°C.
Various news
Various news The NEBBIOLO is a typical grape variety of Piedmont which, during the time of the Savoy Kingdom when the Oltrepò Pavese was annexed to Piedmont, also spread to our territory. Later on, it was replaced by Barbera and Croatina. For some years now, we have reintroduced this old grape variety, a symbol of our history and origins. Geological and climatic studies conducted by the "Carlo Gallini" Agricultural Technical Institute of Voghera, on our Calcababbio vineyard, have highlighted a terroir similar to that of the Langa of Neive, despite having a warmer and less rainy climate.
Annual production: 3,000 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).