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