On November 8th, the winners of the prestigious Boutique Hotel Awards 2022 were announced.
The jury mentioned Tenuta Montemagno Relais & Wines for its “excellent and healthy food” and for its exceptional position in the Monferrato area, surrounded by vineyards and hazelnut groves.
“Seasonal tasting menus are offered in combination or not with the wines from the cellar. What our judges found quite unique is the exceptional pairing for each course. We are so pleased to award the Wine Pairing Excellence award to Tenuta Montemagno Relais & Wines ”.
https://blog.tenutamontemagno.it/wp-content/uploads/2022/11/IMG-TM-newsletter-BHA-2022.jpg9601920Rossana Gullihttps://blog.tenutamontemagno.it/wp-content/uploads/2021/04/tm-relais.pngRossana Gulli2022-11-10 11:27:112022-11-10 11:27:14Tenuta Montemagno awarded at the World Boutique Hotel Awards 2022
Article written in collaboration with Roberto Nantiat and Gianfranco Cordero, winemakers of Tenuta Montemagno
The harvest, as we know, is one of the most awaited moments for wine producers. The final result of the harvest is destined to end up on the tables and tasting counters, to crown the sublime love story that unites man and nature. In Tenuta Montemagno the 2022 harvest has just ended. Begun at the end of August, with the harvest of the Sauvignon grapes, it ended more or less four weeks later.
This year the work was particularly demanding due to the severe drought that characterized the summer of 2022. During the summer months, as we described in the previous article, we worked to ensure that the vines best overcome the stress caused by dry land and water scarcity.
These operations led to the desired outcome and the rows entered the harvest period in the best state of health. However, during the harvest it was noted that the ripening of the grapes was uneven. For this reason we proceeded to make a careful selection of the rows and the individual bunches to be harvested, carrying out the operation at the right time.
The fact of having brought to the cellar uneven bunches in the maturation, allowed to have, in the whole harvest, a more balanced product: not too alcoholic and, at the same time, not too low in acidity. This is why Tenuta Montemagno’s technicians are extremely satisfied with this vintage. Also from the quantity point of view there is satisfaction as we obtain a harvest equal to that of last year.
At the time of writing this article, the alcoholic fermentation and winemaking operations are almost complete; shortly we will proceed with malolactic fermentation, which serves to transform malic acid into lactic acid and to reduce the presence of residual sugars present after alcoholic fermentation.
This is one of the final stages before the product from the last harvest got goes to rest in the tanks and, for the reds, in the barrels, and gives life to the final wines.
We conclude by stating that the expectations on the quality of the 2022 harvest are very high. A very atypical vintage, even for the most experienced operators who have been working in the wine sector for some time, but which will lead to obtain, at least as regards Tenuta Montemagno, high quality wines balanced between acidity and alcohol content.
https://blog.tenutamontemagno.it/wp-content/uploads/2022/09/IMG_2464.jpg12811920Rossana Gullihttps://blog.tenutamontemagno.it/wp-content/uploads/2021/04/tm-relais.pngRossana Gulli2022-10-06 14:48:292022-10-20 16:55:39Work in vineyard and cellar: the harvest 2022
The Simply Italian Great Wines tour continues in Northern Europe (Norway and United Kingdom), organized by IEM – International Exhibition Management, intended to introduce the best Italian wines to a foreign audience of professionals in the wine sector.
Tenuta Montemagno participates in this traveling event with a selection of its wines, chosen to best represent the winery and the territory which they belong to.
Mysterium – excellent red from Barbera d’Asti Superiore grapes
OSLO
On 21 September we will be together with “I Vini del Piemonte”, at the Oslo Scene in Oslo, Norway.
This event follows the success of the previous edition, during which there was a demonstration of how the Norwegian public particularly appreciates Piedmontese wines.
Piedmont is in fact in second place among the Italian regions for the export of red wines to Norway, not only in terms of volumes, but also for value, so that it has won the title of one of the first wine regions in the world for bottled red wine exports.
Tenuta Montemagno will be present for the walk around wine tasting with a tasting table and a MasterClass dedicated to Mysterium 2017.
LONDON
After Oslo, still as part of the Simply Italian Great Wines event, we will be present on October 3, in London, England.
The venue for this event, now in its fifth edition, is the ONE GREAT GEORGE STREET, a classic location of great elegance, with a typically Anglo-Saxon style. Italian wines have long been appreciated by the English market; this event aims at renewing our attention to an audience of professionals, introducing the most recent or interesting novelties of local wine production.
Also in London we will propose the selection of labels on stage in Oslo, through the traditional walk around wine tasting formula and with the MasterClass Myterium 2017.
This continues with these two stages the journey that brings the wines of our cellar around Europe and, soon to Asia. At the end of August we went to Tallinn and Helsinki; in September we will be in Oslo and London; in November we will be in Tokyo, in the Land of the Rising Sun. Important events to make our products known to someliers and importers who want to know, and propose the excellence of our country and our territory for their local audience.
https://blog.tenutamontemagno.it/wp-content/uploads/2022/09/TM-cin-cin.jpg11521536Rossana Gullihttps://blog.tenutamontemagno.it/wp-content/uploads/2021/04/tm-relais.pngRossana Gulli2022-09-16 17:24:442022-10-20 16:55:05Tenuta Montemagno on tour with Simply Italian Great Wines
Article written in collaboration with Roberto Nantiat, winemaker of Tenuta Montemagno
Tasting a good wine is the final act of a sublime love story. A story that connects man and nature, the passion for the cultivation of vineyards and the acceptance of this attention by nature. But how much work is there behind a glass of wine? It is a work that lasts months, sometimes years, if we consider the time required to obtain wines matured 3, 4, 5 years and even more.
Let’s continue the journey that began three months ago, to discover what summer 2022 reserved for the vineyards of Tenuta Montemagno and which works have been carried out this season, both between the rows and in the cellar.
We specify that this article was written with the harvest in progress; an early harvest, due to the particular weather conditions (as we will see later), started with the Sauvignon grapes followed by the Barbera grapes; in this case too the harvest will be deliberately anticipated, to give life to TM Brut, Tenuta Montemagno’s Classic Method.
2022 is destined to go down in history as a particularly stingy year of water. Few rains, indeed very few, which resulted in an extremely dry and difficult climate for the vineyards. This is why, in Tenuta Montemagno, we intervened with the ripping process, that is the working of the compact soil through a series of vertical cuts aimed at eliminating the risk of dry crusts on the surface and to facilitate water drainage in case of rain. The rains arrived, although not copious, in the second half of August and the ripping carried out in the vineyards helped to absorb the rainfall.
Another intervention carried out this year among the rows of some vineyards was an early thinning; this allowed to balance the vegetative-productive relationship, that is the balance between leaf mass and amount of grapes. The drought recorded this year avoided chopping operations, usually carried out to remove weeds between the rows of grapevines.
While in the vineyard we worked to facilitate the absorption of the rain that took a long waiting time, in the cellar we continued with the bottling that began in the course of spring. Nobilis, Invictus, Austerum and Mysterium passed from tanks to bottles, to leave place to the 2022 harvest.
Each season is important for the vineyards and for the harvest of their fruit. So, utmost attention is paid to nature, listening to it and observing its behaviors, its signals. Each year, then, has unique characteristics such that specific man’s work becomes, from time to time, necessary and of vital importance to reach a harvest and a final product that lives up to expectations.
https://blog.tenutamontemagno.it/wp-content/uploads/2022/09/Timorasso_004_1920px.jpg12821920Rossana Gullihttps://blog.tenutamontemagno.it/wp-content/uploads/2021/04/tm-relais.pngRossana Gulli2022-09-05 15:25:492022-10-20 16:54:29Work in vineyard and cellar: summer 2022
Article written in collaboration with Roberto Nantiat, winemaker of Tenuta Montemagno
Tasting a good wine is the final act of a sublime love story. A story that connects man and nature, the passion for the cultivation of vineyards and the acceptance of this attention by nature. But how much work is there behind a glass of wine? It is a work that lasts months, sometimes years, if we consider the time required to obtain wines matured 3, 4, 5 years and even more.
So let’s find out together the work that the winemaking technicians carry out in Tenuta Montemagno over the seasons so that the vines, in their path of development and growth, reach the optimal conditions to produce the bunches from which the good wine to be tasted will be obtained.
Let’s start this cognitive journey by talking about spring. An important and, at times, critical season, as it is subject to substantial changes in temperature (sometimes with the return of frosts), and even long periods of drought as happened this year in the months of February, March and April.
Without water, the plants slow down their growth, so in this period the technicians of Tenuta Montemagno have kept their attention high to catch any signs of suffering of the vines which, fortunately, have not appeared, a sign of a perfectly healthy cultivation.
May saw the return of rain which brought new energy for sprout growth.
While waiting for the rain to arrive, shredding and mowing (that is, cleaning the ground from grass) began between April and early May. An operation that facilitates the absorption of rainwater and eliminates water competition between the vine and the grass. These operations are performed exclusively with the use of mechanical tools and without chemicals.
Green pruning was carried out between May and June, namely the suckling and removal of side growths in excess. This well-calibrated operation allows to balance and facilitate ventilation within the leaf mass, with the advantage of reducing susceptibility to fungal diseases and increasing the capacity of sun rays absorption.
Starting from March, with the vegetative restart of the vine, the vineyard requires careful management of growth and operations to be carried out, in order to ensure the best vegetative-productive balance and therefore be able to arrive at harvest with a quality product.
The same can be said for the commitment required in managing the cellar works. As for the still white wines of Tenuta Montemagno (Musae, Nymphae and Solis Vis), following the alcoholic fermentation, the wines were kept in contact with the yeasts (refining sur lies) for about six months and bottled at the beginning of the spring.
The spicy and fresh Ruber (Grignolino) and the mellow and intense Violae (red Monferrato) were subsequently bottled.
In March the draft of the Barbera vinified in white was carried out, to produce the Spumante TM Brut. This operation is followed by about a month of refermentation and will remain for the next 24 and 36 months in refining on the yeasts.
The wines still present in the cellar remain in refining, some inside steel tanks (Austerum, Nobilis, Invictus) and some inside wood (Mysterium), waiting for the perfect moment to be bottled.
A lot of work to be done in spring and a lot of love we give to produce wines in the optimal conditions to reach tasting tables around the world.
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