Montebuono 2019 - Az. Agr. Barbacarlo Lino Maga

Montebuono 2009 - Az. Agr. Barbacarlo Lino Maga

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€44.90
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Montebuono di Lino Maga is born from the assembly of Croatina, Uva Rara and Vespolina (Ughetta) grapes, harvested on the hill that bears the same name, Montebuono. The harvest is manual, large oak barrels are used for fermentation. Once the fermentation is complete, the wine is left to macerate on the skins for 12-14 days. Aging takes place in large Slavonian oak barrels for 12 months. The wine is sold approximately 4 months after bottling, so it is common to find a reduction that tends to disappear with oxygenation.

wine description

Montebuono di Lino Maga is born from the assembly of Croatina, Uva Rara and Vespolina (Ughetta) grapes, harvested on the hill that bears the same name, Montebuono. The harvest is manual, large oak barrels are used for fermentation. The racking takes place after 7 - 8 days and subsequently decanting is carried out for natural decanting. In late spring, bottling takes place and the new bottles are left horizontal for 40 days and then straightened vertically. Once the fermentation is complete, the wine is left to macerate on the skins for 12-14 days. Aging takes place in large Slavonian oak barrels for 12 months which each have a name often linked to customers who have loved this wine such as Gianni Brera. The wine is sold approximately 4 months after bottling, so it is common to find a reduction that tends to disappear with oxygenation. Even a minimum of sparkle is linked to the naturalness of the vinification.

tasting notes

In the glass it shows a splendid deep ruby red color. The nose is fruity and clean with deep and peppery tones. In the mouth it is juicy, rich and with well-present tannins.

aging capacity

Wine capable of evolving well without problems.

small tips

Taste it at a temperature of 16 ° -18 ° C, combined with different courses without problems from game to meat first courses.

Data sheet

Winery
Az. Agr. Barbacarlo Lino Maga
Denomination
IGT Pavia
Variety
50% Croatina, 30% Uva Rara, 15% Ughetta, 5% Barbera
Nation
Italy
Production area
Broni (PV)
Region
Lombardy
Year
2009
Gradation
14,0%
Bottle
75 cl
In Vineyard
Manure as a natural fertilizer, use only copper and sulfur as a pesticide
Vinification
large oak barrels are used for fermentation. Once the fermentation is complete, the wine is left to macerate on the skins for 12-14 days.
Yeast
Indigenous
Aging
in large Slavonian oak barrels for 12 months.
Match with
Meats
Typology
Red
Serving Temperature
Temperatura 16-18°C.
Ideal consumption
Da 2014 a 2029
Our judgment
92/100 Very Big Wine
Allergens
Sulphites

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