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
