Solis Vis Archivi - TM Magazine

White, fresh, still, Tenuta Montemagno wines for summer

21 June 2023/in WINES /by Rossana Gulli

Summer is synonymous with long, sunny days, evenings with friends and aperitifs to spend moments in pleasant company … also with a good glass of wine, preferably white, fresh and with a wide bouquet of aromas.

The combination of “beautiful season, glass of fresh white wine” has always marked the most cheerful and convivial moments.

White wines have the gift of being able to mitigate the summer heat thanks to their freshness, aromaticity and, in some cases, distinct minerality capable of making drinking extremely pleasant.

In a land of important red wines (Ruché, Barbera, Grignolino), the many varieties of Tenuta Montemagno white wines stand out, capable of delighting the senses with their fruity, aromatic and savory notes, discovering endless possibilities for experiences and pairings.

Nypmhae is a blend of Sauvignon and Timorasso grapes grown in the estate’s vineyards with south/southwest exposure. The combination of these grapes results in a wine that is exclusive for its richness of sensations on the palate and nose (characteristics of the Sauvignon grape variety), with an important minerality given by the soil rich in sodium, magnesium and potassium, typical of Timorasso grapes.

This Sauvignon gives intense notes of citrus and exotic fruit, where the passion fruit stands out in particular, while the Timorasso gives off delicate mineral and flint notes. It is an intense, complex and very pleasant white wine.

Its structure, complex and firm, makes it a wine with a good capacity for aging, very versatile in pairings, so much so that it is a great classic for structured aperitifs and Sunday brunches.

Musae, is the fruit of Sauvignon Blanc and Sauvignon Gris (mutation of Sauvignon Blanc characterized by the pink berry) grapes, vinified in purity. This label stands out for its ample aromatic notes and taste persistence. It is a smooth and firm wine on the palate. Elegant and with pleasant freshness, it stands out for the great intensity of aromas, we find a lot of citrus but also acacia flowers and honey, savory and with great persistence and intensity.

As summer approaches, it is the perfect wine, served at a temperature of 10°-12°, to accompany the simplest aperitifs and fish dishes, even raw.

Solis Vis is the Piedmontese white wine, made from Timorasso grapes, capable of conveying sensations and emotions that have nothing to envy to those of the finest red wines. For the longevity it can achieve, we can safely call it a white wine with the soul of a great red. Solis Vis is a particular label, it gives intense mineral notes the delicate scent of freshly cut pear and a unique sapidity and intensity, its persistence is truly amazing, this white is able to reach important gradations and to accompany dishes characterized by a strong personality: from seasoned and tasty cheeses typical of Piedmontese production, to cod, shellfish up to foie gras escalopes and spiced poultry, without forgetting the traditional “vitello tonnato”, a typical recipe of the territory.

Nymphae, Musae, Solis Vis from Tenuta Montemagno are the perfect wines to let yourself be transported into an unforgettable experience, with the infinite aromatic nuances and heady freshness that only whites born in a land of important reds, can give.

To taste unusual pairings or the classics of Monferrato cuisine with our summer labels, come visit us at the Civetta sul Comò restaurant, or buy our wines directly to pair with your recipes.

All Tenuta Montemagno wines are available in our online shop.

Artichoke confìt on roasted cauliflower cream, red cow parmesan mousse and candied lemon

18 April 2023/in RECIPES /by Rossana Gulli

The cuisine of Tenuta Montemagno’s restaurant, La Civetta sul Comò, is led by Executive Chef Giampiero Vento, who proposes a menu composed of dishes made by combining the great Piedmontese tradition with a pinch of creativity and innovation.

For his early spring recipe, artichoke confìt on roasted cauliflower cream, red cow parmesan mousse and candied lemon, Chef Vento has selected a seasonal product typical of an area just a few kilometres from Monferrato: the spiny artichoke of Albenga.

In the preparation of this recipe, Vento has added a fundamental ingredient, for him: memory, the call of memories of home cooking, with the aromas and flavours of good home cooking, of barbecues with friends… in short, all that baggage of extremely pleasant feelings and emotions that one wishes to replicate in one’s own preparations to donate to the palate of guests new elegance and interpretation.

This appetiser dish has as its main protagonist, as mentioned, the artichoke, a vegetable that goes very well with first courses, fish and meat, but which the chef wanted to make the main subject of his recipe.

The first step towards confit preparation is to marinate the artichoke in plenty of oil, garlic and herbs. It is then steamed for an hour at about 70°, to avoid overcooking and to maintain a good consistency of the artichoke. The passage to the blowtorch to gently burn our ‘protagonist’ begins to add those flavours linked to memories such as the smell of grill and charcoal. Together with the artichoke we also burn some herbs, first and foremost rosemary, which will give a special touch to the flavours of the final dish.

The first touches of elegance are then added to the dish through the mousse of red cow parmesan cheese aged for 36 months.

Further ingredients that give a unique and personal style to the dish are the caramelised lemon peel, with sour and sweet notes at the same time to contrast the bitterness of the artichoke. The completion of the dish is rendered with a previously roasted cauliflower cream, which adds the final touch of elegance to this starter that is proving to be a great success with guests at the relais.

The wine to go with this dish is, according to our sommeliers, a strong and powerful white. We therefore recommend Tenuta Montemagno’s pure Timorasso Solis Vis. A structured white, capable of supporting courses typically accompanied by great red wines.

You can purchase Solis Vis from our online shop. So those who wish to try their hand at this preparation can complete the experience with pure Timorasso. On the other hand, we will be happy to welcome those who would like to taste the dish and wine directly at the estate, contacting us at reception to book a tasteful stay in Monferrato.

17 January 2023, Prague: Tenuta Montemagno’s international tour begins

2 January 2023/in WINES /by Marco Mussini

The consortium for the promotion of I Vini del Piemonte confirms the stage in Eastern Europe to promote Piedmontese excellence in new and important markets. On Tuesday 17 January 2023, the second Barolo & Friends Event will be held in Prague, at the Eurostars Thalia Hotel.

The initiative will be aimed exclusively at trade operators: importers, distributors, sommeliers, Ho.Re.Ca and journalists. This is an important opportunity to consolidate the market positions of our wineries, as Italian wine ranks first among imported products, with demand in the last 5 years growing in value by almost 20%, reaching 215 million euros.

Tenuta Montemagno will be present at this event, bringing for tasting:

TM Brut 24 months – classic Piedmontese method obtained by vinifying Barbera grapes

Mysterium – excellent red from Barbera d’Asti Superiore grapes

Solis Vis – white from 100% Timorasso grapes

Invictus – red from late harvest Ruchè grapes

Nobilis – red from Ruchè grapes

Tenuta Montemagno on tour with Simply Italian Great Wines

16 September 2022/in WINES /by Rossana Gulli

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.

TM Brut 24 months – classic Piedmontese method obtained by vinifying Barbera grapes

Violae – red blend made with Barbera and Syrah grapes

Nymphae – white blend obtained from Timorasso and Sauvignon grapes

Solis Vis – white from 100% Timorasso grapes

Invictus – red from late harvest Ruchè grapes

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.

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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.

Work in vineyard and cellar: spring

27 June 2022/in VINEYARDS AND CELLAR /by Rossana Gulli

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.

SOLIS VIS: the Sun Force

31 May 2021/0 Comments/in WINES /by Rossana Gulli

The idea of naming the wines of own production with Latin names was born in Tiziano Barea, Tenuta Montemagno’s owner, from the desire to emphasize the identity, history, tradition but above all, to connote the great evocative force.

The Timorasso, already fascinating for its history, its typicality and its character, becomes among the white wines of Tenuta Montemagno assortment, what best represents the Sun Force – Solis Vis:

For its color – light straw yellow with golden nuances and greenish hints

For its expressive power

For its unique identity

Then, it becomes THE white, among the white wines.

In this part of Monferrato, in Montemagno, formed by gentle hills characterized by marl, at an altitude of 260 meters above sea level, the Timorasso finds a fertile soil and suitable for cultivation also for the high mineral and saline content, legacy of the presence of the sea of millions of years ago.

The exposure of the vineyards south/south-west, the vine’s cultivation system in guyot, the limited yield per hectare, manual processing and treatments in respect of the environment, ensure the quality in the vineyard. In the cellar, the production process involves the vinification in white, with soft pressing of the grapes and subsequent fermentation in stainless steel, where the wine ages on the lees for a few months. After bottling, Solis Vis ages in bottle for some time.

Solis Vis is a wine of character, identity and out of the chorus of whites, for its marked mineral notes, for its structure and body, for its persistence.

The vintage that we have available is 2020: what a surprise and what a charm!

The harvest opened at the beginning of September about a week earlier than the historical average.

The values of the sugar gradations and the acidity levels have proved to be on average lower than in the past, but have remained stable in the wine making thus ensuring an extreme balance between the two components, fundamental result for this type of wine.

Solis Vis 2020 has a bouquet of ample floral notes, of acacia honey, hawtorn that, gently and slowly evolve and give space to the minerality typical fo Timorasso grape, enriched by th ehints of flinstone, which is the most distinctive fragrance of this wine. In the mouth it maintains freshness and sapidity, well balanced by moderate acidity. The palate is pleasing, persistent and rich, allowing the perception of all the typical gustatory notes of the grape.

The TM production method guarantees the low sulphite content of 89 mg/l..

This is Tenuta Montemagno’s interpretation of Timorasso: the autochthonous vine that is so unique as to be called the Barolo of whites, so authentic that it does not compromise with its own identity.

It is contemporary, innovative and, above all, international.

Solis Vis is a win/win wine. Always.

Solis Vis, the Piedmontese white wine with the character of a red

17 May 2021/0 Comments/in WINES /by Rossana Gulli

Solis Vis, the wine made with Timorasso grape by Tenuta Montemagno, year after year gains worldwide medals and prizes as the confirmation of the careful work in the vineyards, conducted by the agronomist Maurizio Cerrato and the meticulous vinification process under the supervision of Gianfranco Cordero, the enologist, in cellar.

The appreciation of the peculiarities of this wine expressed by the fans and also the critics is the proof that Tenuta Montemagno went for the right choice to cultivate this rare and challenging grape in this corner of Monferrato. The consumers discover this wine especially for its versatility with the food pairings, that are unusual and astonishing.

The menu of the restaurant “La Civetta sul Comò”, located in the elegant Torre salon of Tenuta Montemagno, proposes recipes that are able to valorize our wines’ production and to lead you in a complete immersion of the Monferrato’s tastes and perfumes.

Among the innovative recipes of the executive chef Giampiero Vento, we suggest to try as starter the fish dish of Palamita in carpione (marinated), with green sauce and crispy salted almonds.

The Palamita is a fish of the Mediterranean Sea – “Mare Nostrum”, very rich of Omega3; the meat is very tasty, softened by the carpionatura and enhanced by the scent of almonds.

The minerality typical of the Solis Vis exalts this fusion of tastes and its important structure enhances the savor of this sea fish in carpione.

Another great pairing , maybe more classic but always appreciated, is together with the Vitello Tonnato – veal in tuna mayonnaise, reinterpreted by the Chef.

Searching among the first dishes, another crossing food combination is with a pasta seasoned according to the Southern Italian regions ingredients: spaghetti with roasted tomatoes, Shrimp Mazarese and buffalo cream.

The bouquet, the elegance and the firm structure of our Timorasso perfectly boost every single ingredient, balancing the traits, the long lasting on the palate and inviting for the another sip.

The summer season is approaching and our journey of taste can be inaugurated by a recipe that reminds us the seaside scents, the sunshine, the beaches: Salted cod in cooking oil, citrus fruit and bell pepper in sweet and sour.

A dip in the colors and flavors of our peninsula, greatly represented by the Timorasso colors’ flag: the straw yellow of the grape and green wax seal on the Solis Vis label.

Solis Vis, Monferrato Bianco D.O.C., Timorasso in purity: a white wine with a red wine soul.

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