Cordero di Montezemolo
Cordero di Montezemolo Barbera d'Alba Superiore Funtani 2019
| Denomination | Barbera d'Alba DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | In various French oak barrels for about 15 months. This is followed by bottling, which ages the bottles for at least 12 months. Finally, it is marketed about two and a half years after the harvest. |
Description
From the oldest Barbera vineyard on the estate in La Morra ripens a grape with unique characteristics. Perfect south-west exposure and a soil rich in microelements guarantee exceptional ripeness. A vineyard more than 50 years old that gives low natural but very balanced yields.
Awards
-
2019
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Hectares: 38
Today, the business is still entirely family-run. Giovanni Cordero di Montezemolo and his children, Elena and Alberto, are the protagonists of this millennium.
The single historical plot, rare for the area, of 28 hectares of vineyards extends over all the hill slopes. It has always been cultivated with different local varieties, selected and planted differently according to sun exposure, soil type and altitude.
Other significant investments have been made in the nearby Roero area, north of the Tanaro river, where, between purchases and leases, the vineyard area reaches 8 hectares. Read more
| Name | Cordero di Montezemolo Barbera d'Alba Superiore Funtani 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cordero di Montezemolo |
| Climate | Exposure: South-West. |
| Soil composition | Rich in microelements. |
| Yield per hectare | 4,200 kg/hectare. |
| Harvest | Early October. |
| Wine making | Fermentation for about 25 days with maceration in stainless steel for 10 days and frequent pumping-over. Malolactic fermentation is carried out in wood. |
| Aging | In various French oak barrels for about 15 months. This is followed by bottling, which ages the bottles for at least 12 months. Finally, it is marketed about two and a half years after the harvest. |
| Year production | 9500 bottles |
| Allergens | Contains sulphites |
