Barbera d'Alba DOC MonBirone

MonBirone is the most celebrated hill in Canale, as it is home to the sanctuary dedicated to Our Lady of MonBirone, to whom the people of the town are very devoted.
Our vineyards lie around the top of the hill facing east, south and west, enabling us to mitigate any variations in temperature which may occur between different vintages, and obtain a consistent quality
The roots of our family’s wine-growing tradition are to be found in these vineyards, as it was here on this very hill, in 1918, where Tilde Valente purchased her first small plot, and planted the Barbera vine which had already yielded excellent results on its loamy-limy soil for centuries.
And it is here that our very best Barbera grapes are still grown to make the Barbera d’Alba MonBirone.
The harvest generally takes place during the first two weeks of October, and crushing is then followed by a traditional-style alcoholic fermentation lasting 15/20 days. After drawing off, the wine is transferred into small 225-liter barrels for the malolactic fermentation, with an aging period that can last between 15 and 20 months. After bottling, the wine’s development is then completed in our cellars underground, where it stays for around 6 months prior to its release.

Growing area: Roero - commune of Canale
Vineyard position: One-fourth facing east, one-fourth south, and half west
Altitude: 300 m
Yield per hectare: 6 tons
Surface area: 2.5 ha
Alcohol content: 13.5-14%
Acidity: 5.5-6.5 g/l
Bottle sizes: 750 ml and 1500 ml (Magnum)
First vintage: 1960

Awards and recommendations:

A.I.S. (Italian Association of Sommeliers)
• MonBirone 2000 5 Grappoli ("5 Cluster" award)
• MonBirone 2001 5 Grappoli                                                          DECANTER                                                                                              
• MonBirone 2007   4 STARS-HIGHLY RECOMMENDED                                

• Great Wine MonBirone 2008
• Monbirone 2010  3 BICCHIERI

Colour: deep, with intense shades of ruby-red enhanced by purplish hues.
Nose: excellent, layered and complex intensity and finesse, with aromas ranging from cocoa to toasted coffee to spices (juniper berries) and hints of cherry and plum.
Taste: great power showing on entry, with an alcoholic content that ensures initial smoothness immediately balanced out by an acidity which softens the fruity pulp. The finish is long and fresh, providing a nice balance between the fruit and the oak.
Pairings: with its alcohol content and good acidity, it is recommended with all slow-cooked meat dishes, such as pork loin, stewed veal shank or beef stewed in red wine.

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