28 days on skins and then in to a combination of large format oak and cement. Dried rose petals and coffee bean on the nose leading to dried cherries and mocha on the densely textured palate, all bound up in fairly stern tannins. These tannins should soften beautifully in a year or with a couple of hours decant.
Pair with a rich lamb dish.
Varietal / Blend: Nebbiolo
Decant: We insist!
Farming Practices: Organic
Their wines are produced from Dolcetto, Barbera, Nebbiolo d'Alba and Nebbiolo from Barolo and Nascetta. Their very first vintage was in 2003 and 2005 saw the bottling of 100% estate fruit.
The family's history however, dates back to a short time after World War 2. Diego and son Stefano produce classic Monfote Barolo from vines up to 50 years old.
They use cement and large botte, and since 2010 converted to organics and then certified in 2014.