O.P. Barbera La Maga 2016

Description

The history of the wine is linked to that of the Moratti family. In fact, La Maga is the result of Gian Marco and Letizia's passion for viticulture, who wanted to combine the excellence of Barbera with La Maga wine. One hundred percent of the vines dedicated to this wine are derived from Barbera. The wine has a DOC (controlled designation of origin) designation. The wine is produced at the Castello di Cigognola winery, located in the municipality of the same name in the Oltrepo' Pavese area: the hilly area between Piedmont and Emilia Romagna, in northwestern Italy. There are several vineyards dedicated to the cultivation of grapes for La Maga wine: in the Talanca area we find the 'Vigna della Maga' and in Pizzutello the 'Vigna la Preghiera'. Barbera grapes are grown on an area of four hectares. The Guyot training system, created by Dr. Guyot around the mid-19th century, is used. The vine density is 5,000 vines. Maceration lasts between 15 and 18 days, using alcoholic fermentation (in steel). Secondary fermentation takes place for a full year in 620-liter French oak barrels. The post-fermentation phase is the refinement phase. This phase transforms the wine into a more balanced beverage and lasts two years.

Details

Perfume

Scents of freshly picked blackberries, and blueberry juice, then rose, violet, cassis, liquorice and myrtle.

Color

Deep ruby red.

Taste

Warm and rather soft. It has a fleshy texture and invigorating tannic texture that give it perfect symmetry. The finish is intense and ample.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Producer

Producer

Castello di Cigognola

From this winery

• Start up year: 2000
• Oenologist: Giuseppe Caviola, Federico Staderini, Nicolas Secondé
• Bottles produced: 150.000
• Hectares: 28

The Castello di Cigognola winery is located in the heart of the Oltrepò Pavese area, in the hills between Piedmont and Emilia-Romagna, south of the river Po, in what was once and until the Unification of Italy called 'Old Piedmont'. The winery was established thanks to the owner's intuition Gianmarco and Letizia Moratti who, together with oenologist Riccardo Cotarella and a team of experts, wanted to bet on a particularly favourable terroir. As a result, significant investments in the vineyard and cellar have transformed the ancient castle into a landmark of excellence. This is how, very soon, the top awards from Italy's most prestigious wine guides arrived.

In 2020, the following were awarded: Castello di Cigognola Gian Marco e Letizia Moratti Rosé was awarded by Merum (1 heart) and a bronze medal by The Italian WIne Competition; Castello di Cigognola Gian Marco e Letizia Moratti Dodici Dodici was awarded a silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Barbera Provincia di Pavia Barberasso 2018 was awarded 92 points by Luca Maroni and bronze medal by The Italian Wine Competition; Castello di Cigognola Gian Marco e Letizia Moratti Cuvèe More Brut was awarded 90 points by Merum (1 heart), The Wine Hunter (Red), Luca Maroni and silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Cuvèe dell'Angelo 2012 has been awarded by Merum (1 heart), by The Wine Hunter (Gold), by Bibenda with 5 bunches, by Doctor Wine with 96 points and with the gold medal from The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti La Maga has been awarded with the silver medal from The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti cuvèe More Pas Dose was awarded by Merum (2 hearts) and by Gambero Rosso with 3 red glasses; Castello di Cigognola Per Papà was awarded by The Wine Hunter (Red) and with the bronze medal by The Wine Competition. Read more

Lombardy

Technical Sheet

Name	Castello di Cigognola O.P. Barbera La Maga 2016
Type	Red still
Denomination	Oltrepò Pavese DOC
Vintage	2016
Size	0,75 l
Alcohol content	15.5% by volume
Grape varieties	100% Barbera
Country	Italy
Region	Lombardy
Vendor	Castello di Cigognola
Origin	Cigognola (Pavia).
Soil composition	Clayey-limestone, poor in the skeleton with marly subsoil.
Cultivation system	Guyot.
Plants per hectare	5,000.
Yield per hectare	4,000 kg/hectare.
Wine making	Maceration for 15/18 days followed by alcoholic fermentation in stainless steel. Malolactic fermentation takes place for 12 months in 620-litre French oak barrels.
Aging	24 months in the bottle.
Year production	7000 bottles
Allergens	Contains sulphites