Eligio Magri "Martina" Bergamasca Igt 2025

The grapes are collected manually and brought as quickly as possible to the cellar where they remain for 5-6 hours to cool down before proceeding with the pressing. The whole clusters are pressed in a pneumatic press using a soft pressing cycle. The resulting must is collected in a steel vat and cooled to a temperature of 8-9°C (where static decanting and clarification take place). The next day the must is transferred to another steel vat where – inoculated with active yeast – it undergoes alcoholic and malolactic fermentation at a controlled temperature of 14-15°C.

The maturation takes place in a steel vat on the lees stored in a controlled and cool environment for a variable period of 5 months with repeated batonages of the yeast sediment. Following the usual processes of clarification and stabilization, bottling begins at the beginning of spring.

Degustazione: Colore giallo paglierino di media intensità con note verdi. Olfatto di nocciola, fiori bianchi e frutti tropicali. Al gusto vino fresco e di buona struttura. Colpisce per la facilità di beva.

Aperitivo, Carni bianche, Pesce