Langhe Rosso “Monprà” DOC

A blend of Nebbiolo and Barbera from the older vineyards in Monforte d’Alba, located 300-400 meters (984-1,312 feet) above sea level with south and southwestern exposure and limestone, marl and sandy soil.


Wine exported to

Canada, USA, Australia

Most recent awards

  • 2015 | Wine Advocate93
  • 2015 | James Suckling91
  • 2011 | International Wine Cellar91
  • 2011 | Vinous88
Grape Varieties:

50% Nebbiolo and 50% Barbera

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

8-10 days

Type of yeast:

Spontaneous indigenous yeast

Fermentation temperature:

28-30 °C (82.4-86 °F)

Maceration technique:

Rotating paddles

Length of maceration:

8-10 days

Malolactic fermentation:

Yes

Aging containers:

Oak barrels

Container age:

First use

Type of oak:

Allier /Troncais

Bottling period:

June/July

Aging before bottling:

18 months

Aging in bottle:

2 months

Closure:

Natural Cork

Organic:

Vineyards

Vineyard name:

Barbera Ginestra Nebbiolo Bussia

Vineyard location:

in Monforte d'Alba, Piedmont

Vineyard size:

1.9 hectares (4.7 acres)

Soil composition:

Limestone, marl and clay

Vine training:

Guyot

Altitude:

300-400 meters (984-1,312 feet) above sea level

Vine density:

4,500-5,000 per ha

Yield:

5.5 - 6 tons per hectare

Exposure:

Southern, southwestern

Years planted:

1985 (Barbera), 2000 (Nebbiolo)

Age of vines:

15-20 years old

Time of harvest:

Mid-October

First vintage of this wine:

1985

Total yearly production (in bottles):

Around 10,000

Tasting notes:

Deep garnet, with an elegant bouquet showing notes of coffee, barley, and strawberry jam; full and voluptuous on the palate, with sweet tannins.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

A wonderful accompaniment to meat, pasta and aged cheese. Especially delicious with the local specialty, “Tajarin” (egg tagliatelle).

Aging potential:

10 years

Alcohol:

Alc. by vol.: 14.5%

Winemaker:

Guido and Fabio Fantino