Monserrato 1973 Barbera del Sannio 2019

€12.51
+ -

Pairings

Pig

description

Details of wine

This is the Sanniti variety that occupies a special place in our production. Our Barbera (Camaiola) best supports the conviviality of the table and is capable of being drunk with great pleasure even on its own. The grapes come from a specific and vocated parcel of our estate in Benevento, a few steps from Pietrelcina. The vineyard is conducted as the whole company with agronomic techniques with low environmental impact.

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Color

Rosso violaceo intenso.

Smell

Al naso sentori di violetta, pepe nero, buccia d'arancia e fragolina di bosco.

Taste

Si apprezza per la sua succosità e morbidezza e per la gentile trama tannica.

Details

Features

YEAR 2019
TRAINING SYSTEM Controspalliera a Guyot
ALCOL 12.50
FORMAT 0,75 L Standard
COLLECTED Fine Settembre. Raccolta e selezione manuale in cassette da 15 kg.

Details

Informations

CLASSIFICATION DOC Sannio
TEMPERATURE 14-16
LOCATION Zona collinare del Comune di Benevento, Contrada La Francesca
GROUND Argilloso tufaceo con buona dotazione organica.
REFINEMENT Affinato in anfore di terracotta per circa 6 mesi.
ANNUAL PRODUCTION 6000
PLANTS FOR HECTARE 4000
WINEMAKING Diraspatura leggera pigiatura degli acini integri e rasferimento del mosto in serbatoi di acciaio inox per la fermentazione alcolica con macerazione delle bucce per 8/10 giorni; svinatura, decantazione, travasi; fermentazione malolattica in anfora e acciaio.
DECANTING 1 ora
RETURN HALF 45 q.

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Bibenda 2019

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Name: Monserrato 1973
Start-up year: 1998
Cultivated hectares: 13
Winemaker name: Fortunato Sebastinao
Address: Contrada La Francesca - Benevento (BN)
Web Site: www.monserrato1973.it

The Monserrato winery was born in 1973 from an intuition of Cavalier Francesco Zecchina, a Neapolitan building constructor and wine enthusiast, who a few years earlier decided to follow his passion in the hills around Benevento, at the foot of Monte Serrato, repairing a ruin dating back to the 1962 Irpinia earthquake. With the help of a young friend and farmer, he started planting tobacco and olive trees, halfway up the hill, on an area of about 60 hectares fed by spring water. At the end of the 1980s the production was basically tobacco, olives and grapes. Oil and wine were mainly produced for family use and given to friends and relatives, gifts that were so much appreciated that they were gratefully requested. After a period of transition, the farm is now run by Francesco's daughter Paola and his son Lucio. In recent years, a process of corporate restructuring has been initiated with the aim of introducing new indigenous vines, expanding the olive-growing area and replacing tobacco production with various arable crops. tobacco production with various organic crops, a genuine expression of the territory. Currently, three labels of oil and a line of five wines are produced from the farm's olive groves and vineyards. Again with the intention of using organic practices to enhance the area's indigenous products, an ancient variety of durum wheat, Saragolla wheat, has been cultivated. This famous yellow-grain wheat, introduced into central Italy in 400 AD, became widespread in Italy during the Kingdom of the Two Sicilies, to the extent that the term Saragolla was used to identify durum wheat in general. The cultivation of this unique wheat has given rise to a line of pasta made entirely from 100% Saragolla durum wheat, also whole wheat. In addition to wheat, the company has also developed the cultivation of indigenous varieties of legumes from the Benevento area such as chickpeas and beans.