Certified Organic.
A Barolo made from the unification of all the plots cultivated in La Morra, minus the small quantities of grapes selected from parts of them for the production of Barolo Gattera and Barolo Riserva Gorette. Barolo Monfalletto is our biggest production, thanks to the large extension of vineyards from which it originates, which cover an area of about 14 hectares. Each part of the hill is harvested separately, choosing the best moment for each one. Vinification and ageing in wood follow individual paths and the final blending of all the lots takes place only at the time of bottling.
Its main characteristics are its pleasantness, delicacy and readiness to drink, making it a Barolo that can be enjoyed from an early age. Our history, our present, our future.
100% Nebbiolo. Historic wine of the winery coming from the carefully selected blend of the Monfalletto Estate vineyards in the town of La Morra. Age of vines are between 15 to 50 years, all with South /East and South/West exposures giving the perfect grapes and harmonious ripeness. The clayey and calcareous soils add elegance and complexity. Magnesium oxide and manganese in the soil facilitate the maturation of soft and dense tannins. Altitude between 800-1000 feet ASL.
In addition to the historical MONFALLETTO site in the Annunziata hamlet of La Morra, we have vineyards in Alba, Castiglione Falletto, Guarene and Cherasco. One of the distinctive features of our vineyards is that they are particularly large and unified in a few sites, unlike the majority of other local producers, who operate on “micro-plots” located in various parts of the area. This gives us a logistical and operational advantage which facilitates quick and effective intervention, when necessary, guaranteeing a high level of consistency in terms of quality on each plot, as well as encouraging the real beneficial effect of organic cultivation. We cultivate our land in compliance with a 100% certified organic farming system, and the varieties we grow, which are typical of the area, Nebbiolo, Dolcetto, Barbera, Arneis and Chardonnay, are planted in varying locations, with different exposures and altitudes, depending on their natural predisposition to bear ripe and balanced fruit, based also on the type of soil and microclimate.
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