Cirgà

Oltrepò Pavese Rosso DOC

Historical wine of the estate since 1986 – together with Bohemi – Cirgà is an important Red, characterized by the dominant presence of Croatina. Produced from grapes coming from a single vineyard that stretches on the hill nicknamed “Cirgà”. A wine with a precise aromatic bouquet and a strong and balanced taste.

Appearance

Intense ruby red.

Nose

Very personal, penetrating, with a marked floral note of violet.

Palate

Full, balanced in the extractive components, long and pleasant persistence and strong character.

Service

12-15 °C

Food matching

It goes well with pasta dishes with tasty sauces, roasted meats and cheeses.

Grapes

Croatina 50%, Barbera 25%, Pinot Nero 25%.

Soil

3 hectares of sandy-clay nature, facing east, between 150 and 200 meters above sea level in Mairano di Casteggio, on the hill marked with the name of Cirgà.

Vineyard Management

Treatments in the vineyard are limited to the minimum, without the use of antibotritics and synthetic products. The pruning system used is the Guyot for greater quality uniformity. Annual meticulous pruning to exclude the less uniform bunches before the ripening of grapes in July. The rigorous choice of the winery is to obtain a great quality, choosing to have a maximum production of 1.3kg per plant (the yield per hectare is only 60q of grapes for about 4,500 plants).

Research

Conducting directly in the vineyards and in the cellars the research funded by the Bussolera-Branca Foundation, which aims to enhance the agricultural and viticultural heritage of Pavia, we carry out the cultivation of the vineyards with eco-sustainable criteria. Thanks to the results of some of these researches, in the preparation of the new plants, during the planting of the seedlings, “attinomiceti” – natural fungi that protect the young roots from the pathologies – have been used, favoring a healthy and ecological growth.

Harvest

The bunches are harvested by hand at different times depending on ripeness and performing a strict selection to eliminate any imperfection. The immediate addition of dry ice allows us to preserve perfumes and avoid oxidation risks, so as to vinify only high-quality grapes.

Wine Making

The grapes are vinified separately. Fermentation with maceration on the skins lasts from 7 to 15 days, depending on the grape variety, at a maximum temperature of 28 °C.

Ageing

The three wines, refined separately in stainless steel vats for the first year, are then assembled and rest in stainless steel tanks, conditioned at a temperature of 15 °C, for a further 3 years.
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