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Cordero di Montezemolo Barbera d'Alba '20

Cordero di Montezemolo
Cordero di Montezemolo Barbera d'Alba '20

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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

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  • 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.
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