O.P. Barbera La Maga 2016

描述

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.

詳細資訊

香水

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

顏色

Deep ruby red.

味道

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

服務於：

16 - 18 °C.

長壽：

10 - 15 years

醒酒時間：

1 hour

製造商

製造商

Castello di Cigognola

來自這個酒莊

• 創業年份: 2000
• 釀酒師: Giuseppe Caviola, Federico Staderini, Nicolas Secondé
• 生產的瓶子: 150.000
• 公頃: 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. 閱讀更多

Lombardy

技術規格表

名称	Castello di Cigognola O.P. Barbera La Maga 2016
类型	Red still
葡萄酒名称	Oltrepò Pavese DOC
年份	2016
容量	0,75 l
酒精度	15.5% 按體積
葡萄品种	100% Barbera
国家	Italy
产地	Lombardy
供应商	Castello di Cigognola
产地	Cigognola (Pavia).
土壤成分	Clayey-limestone, poor in the skeleton with marly subsoil.
栽培系统	Guyot.
每公顷产量	4,000 kg/hectare.
酿酒工艺	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.
陈酿	24 months in the bottle.
年产量	7000 瓶子