Barbacarlo Lino Maga, Montebuono Rosso, Provincia di Pavia IGT

Lino Maga,Montebuono 2005 Colour: still a ruby core,garnet towards the rims. Nose: on the first there’s red fruits such as red currants,little berries and strawberries,than a lot of tertiary notes,big hints of black pepper,cloves,licorice,oak,forest floor,earthy,tobacco,cigar box,balsamic notes,incense. Palate: dry,medium + alcohol,13,5%abv,medium+ bodied,medium + acidity,dusty tannins and savory. The finish is long. 93

A fresh, earthy and redfruited nose. Orange rim but still a medium young wine with a long life a head. Nice balance . Both a lighter wine with depth and good concentration. I like the earthy tone together with the lifted feel. Have a good volume. Will have to try something more from this producer.

An evening spent in the esteemed company of three sommelier friends provided the opportune moment to uncork a recently acquired bottle that had immediately compelled me to exercise restraint in my capacity as a solitary opener. The narrative surrounding this wine is both extensive and intricate, as evidenced by the noteworthy score that pleasantly surprised me. However, I shall confine my remarks in this segment to extend commendation to the vintner, Lino Maga, who, at the time, oversaw the production …

Montebuono vertical - In memory of Lino Maga (Skype) : 13.5% ABV. Light to medium ruby colour. Red fruit, bubble gum, light ethereal notes and a hint of brett, with lively acidity, fine, dry tannin, and very good length of the lightly drying finish. Good energy and tension. Very well balanced, and very persistent. Consistent on day two. Should continue to age well.

A blend of Croatina, Uva Rara, Ughetta (Vespolina) and Barbera sourced from the Montebuono Cru, all the fruit harvested simultaneously when Croatina is ready. Made in a very hands-off fashion: made with organically farmed fruit, fermented spontaneously in old oak casks, no temperature control, no additions, bottled unfiltered in the spring following the harvest with a small dose of SO2. 13,3% alcohol, 0,33 g/l residual sugar, 5,48 g/l acidity, 0,52 g/l VA, pH 3,44 and 43 mg/l total SO2. Tasted …

Grapes from a different vineyard than its more famous brother Barbacarlo, it is not a "second wine" just a different terroir expression. I like the fact that this wine is natural since when the word "natural" was meaningless to people and its coherent with itself no matter where trends are moving producers and consumers. It it an eternal wine, looking and tasting much nicer and primary then its age. An experience everyone should try in his life!