Cordero di Montezemolo : Barbera d'Alba 2024

Characteristics and tasting notes of the Barbera d'Alba 2024 Cordero di Montezemolo

Tasting

Colour
With a beautiful ruby concentration, the wine reveals itself through distinct violet and crimson highlights.

Nose
Complex, the bouquet opens with aromas of dark fruits such as blackberry and plum, accompanied by notes of violet and dried herbs. It then evolves towards subtle touches of cocoa, warm spices, tobacco and toasted nuances from its time in barrel.

Palate
Generous and full-bodied, the palate offers excellent freshness carried by a vibrant acidity. This medium-bodied wine presents smooth and rounded tannins. The palate reveals flavours of dark fruits and berries, along with herbal and spicy notes, extending into a fresh, fruity finish with a delicate bitterness.

Food and wine pairing
This Italian red wine pairs wonderfully with cured meats, pasta with meat sauce, or a mushroom risotto. It also perfectly accompanies roasted or grilled meats, moderately spiced Asian dishes, pizzas or aged cheeses.

The authentic and fruity expression of a red wine from Piedmont

The estate
While the history of the Monfalletto lands in Piedmont dates back to 1340, it was in 1941 that Paolo Cordero di Montezemolo inherited the estate, forever linking his name to the property. Today, the nineteenth generation, embodied by Giovanni Cordero di Montezemolo and his children Elena and Alberto, runs the estate. Fully certified organic since 2013, the estate stands out for its environmentally respectful approach and the rarity of its single, contiguous vineyard, thus perpetuating an exceptional historical legacy.

The vineyard
Located at the heart of the Langhe hills, the vineyard from which the Barbera d'Alba originates spreads over soils characterised by white marl, clay and limestone. The estate owns a historic and contiguous 28-hectare block in La Morra, a rarity in the region, complemented by a further 51 hectares. The barbera vines are carefully planted on north-facing plots to preserve all the freshness and natural acidity of the grapes. The entire vineyard is cultivated according to organic farming principles.

The vintage
The year 2024 was particularly demanding. After a late winter and budbreak on 11 March, the vineyard suffered frost episodes in late April. From May onwards, heavy rainfall led to strong fungal pressure. The summer then proved to be hot, with a hailstorm in early August that fortunately spared the main plots. Harvesting, spread from 30 August to 24 October, yielded reduced quantities but berries of remarkable quality.

Winemaking and aging
The grapes are fermented in stainless steel tanks with skin maceration lasting seven to eight days, for a total fermentation of around twenty days. Malolactic fermentation then takes place in wooden vessels until December. Finally, the wine undergoes ageing for four to six months in French and Slavonian oak barrels, followed by a brief rest in bottle before release.

Grape variety
Barbera (100%)