Cordero di Montezemolo Barbera d'Alba '20
Cordero di Montezemolo
Login or register to see the price.
The great wine, which many call a “work of art” is the work of nature, the work of the sun, the climate, the soil composition and so on; to use a cavalier and paradoxical term, it is an agrarian opera.
Paolo Cordero di Montezemolo
Read more-
- Wine Country
- Italy
-
- Grape varieties wine
- Barbera
-
- Wine-food combination
- Classic pairing with Piedmont mixed boiled meats, cooked salami with lentils, vegetable flan and the traditional “bagna coada” (warm dip or fondue).
About this wine
Description & facts
The family’s origin is Spanish and they settled in Piedmont only during the mid 1400s. The family members were distinguished in the printing/typesetting field and in significant military and diplomatic roles of the Royal House of Savoy to then become one of the most important aristocratic families (Marchesi) of Piedmont.
One of the several Falletti family branches, proprietors of Monfalletto Estate and the most noteworthy noble family of the Alba area, intertwines with the Cordero di Montezemolo family when Maria Lydia, daughter of the Marchese Luigia Falletti marries Paolo Cordero di Montezemolo in 1918. The couple unfortunately dies prematurely but not before their only son, Paolo is born.
When she died in 1941, he inherited her entire property, including the Monfalletto Estate in La Morra. Historical texts testify to the florid and important agricultural activity of the farm set on a unique and fortunate hill. The wine production on this hill is documented from over 200 years ago.
- Producer
- Cordero di Montezemolo
- Country of origin
- Italy
- Wine Region
- Piedmont
- Classification
- Denominazione di Origine Controllata
- Vintage
- 2020
- Grape varieties wine
- Barbera
- % of grape varieties wine
- 100 % Barbera
- Tasting note
- Intense violet color. Mature fruit, cacao, prune, spicy, fragrant nose. Full and fresh mouth. Very soft tannins.
- Wine-food combination
- Classic pairing with Piedmont mixed boiled meats, cooked salami with lentils, vegetable flan and the traditional “bagna coada” (warm dip or fondue).
- Vinification
- Fermentation for about 20 days with skin contact for 7-8 days in stainless steel and frequent pumping over. Malolatic fermentation in wood until December. Maturation: In different French and Slovenian wood casks for about 7-8 months. Bottled in the beginning of the summer and released on the market after a few months.
- Location Vineyard
- Multiple vineyards in Langhe area
- Soil
- Clay
- Closure
- Cork
- Serving temperature
- 16 °C
- Ageing potential
- Medium life span. Expresses itself best in the first 4-5 years of life, but enjoyable until about 10 years.
