Castello di Cigognola O.P. Barbera La Maga 2016

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.