Rosso delle Langhe “Faletto” DOC
The Bongiovanni farmstead dates back to the early 1950s, when it was purchased by Giovanni Bongiovanni. Giovanni planted a Nebbiolo vineyard where there had been nothing but untamed woodland. He struck gold, yet never bottled his own wine. When he died, the estate was left to his daughter Olga who grew to cover prime hillside vineyards of the Langhe for her own wines. Here, the family only planted native grape varieties and one noble international grape, Cabernet Sauvignon. A good number of innovations have come about thanks to Olga’s nephew, winemaker Davide Mozzone. The Bongiovanni philosophy aims to minimize outside intervention and maximize character and terroir, steering clear of stereotypical wines. While not certified organic, the winery proudly participates in Piedmont’s Green Experience, which is a network of sustainable and organic growers.
Nearly every winery in the area has its own Langhe red, a wine that embodies the individual character, tastes, style and imagination of the grower/winemaker. Davide Mozzone’s goal is to create the most balanced, appealing and alluring wine possible, using native and international grapes alike, but all produced in the Bongiovanni vineyards under his watchful eye.
The vineyards are located in Dogliani and Diamo d’Alba and enjoy southwest exposure. After harvest and vinification, the wine is aged in barrique, partly new and partly used. The percentage of new and used barrique depends on the wine’s analysis after fermentation. The length of aging depends on the vintage, but lasts at least twenty-four months. It is neither clarified nor filtered.
Wine exported to
Canada, Puerto Rico, Singapore
Most recent awards
- 2016 | James Suckling87
70% Cabernet Sauvignon, 10% Nebbiolo and 20% Barbera
Type of yeast:
Length of maceration:
Barrique and stainless steel
225 L and
New and used
Type of oak:
Aging before bottling:
Aging in bottle:
Dogliani; Monforte; Castiglione Falletto
1 ha. Divided by 3 types of grapes
Sand, clay, loam
320-370 meters (1,050-1,215 feet) above sea level
4,000 vines per hectare
85/90 quintals reduced depending on the thinning
Age of vines:
10-15 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
2,000-3,000 bottles per year
Very deep, purplish red color. The complex bouquet evolves from black pepper the first few years to more of a sweet yellow bell pepper. Full, clean and focused flavors, technically perfect.
Best served at 16-18 °C (60.8-64.4 °F).
Goes well with meat-based first and second courses. It also pairs well with dishes featuring rabbit and bell peppers.
14% alcohol by vol.