• Josetta Saffirio Barolo del Comune di Monforte d'Alba 2019
  • Josetta Saffirio Barolo del Comune di Monforte d'Alba 2019
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Josetta Saffirio Wines Barolo

Josetta Saffirio

Josetta Saffirio Barolo del Comune di Monforte d'Alba 2019

Red still

  • Josetta Saffirio Barolo del Comune di Monforte d'Alba 2019
  • Josetta Saffirio Barolo del Comune di Monforte d'Alba 2019
1 2
Show more
Josetta Saffirio Wines Barolo
€39,00
€39,00
List price: Indicates the price of the product before the start of the promotion
Sale Sold out
€468,00

12 bottles

€234,00

6 bottles

€117,00

3 bottles

Immediate availability
Denomination Barolo DOCG
Size 0,75 l
Alcohol content 14.5% by volume
Area Piedmont (Italy)
Grape varieties 100% Nebbiolo
Aging Immediately after malolactic fermentation, which takes place in December, the wine is put into wooden barrels, some new and some already used for previous vintages. Racked once a year, after 24 months it is blended in concrete vats from where it is bottled during the summer after about six months for further natural stabilisation. It ages in the bottle for a further six months before marketing.
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Awards

  • 2019

    92

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

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Perfume

Perfume

A wine that needs time to release its aromas. It then opens with Indian spices, oriental tobacco, and leather.

Color

Color

Pale ruby.

Taste

Taste

Responsive in the mouth, almost tarry but fascinating in the finish.

Serve at:

18 - 20 °C.

Longevity:

Over 25 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Producer
Josetta Saffirio
From this winery
  • Start up year: 1975
  • Oenologist: Roberto Vezza
  • Bottles produced: 40.000
  • Hectares: 5
In the early 20th century, Josetta's father, Ernesto, began cultivating the vineyards he inherited from his father. In 1975, at a very young age, Josetta decided to take over her father's vineyards. With a degree in agriculture and flanked by her husband Roberto, an oenologist, she began cultivating the vineyards planted by her grandparents immediately after the Second World War. After a few years, Josetta and Roberto saw their efforts rewarded and succeeded in producing a Nebbiolo of recognised quality. In 1985 the first Barolo with the current label was presented, resulting from a passion and commitment that never failed. After a break in the 1990s, Sara, Josetta and Roberto's daughter, also decided to dedicate herself to the family vineyards. Sara represents the fourth generation of farmers, and with the same dedication, she is committed to perpetuating a tradition over two hundred years old.
In the years that have passed, the single-hectare vineyard from which the entire production originated has grown to five, most of them planted with Nebbiolo da Barolo and located in the cru of Castelletto, in the heart of the Langhe. The vineyards were chosen with particular attention to their excellent microclimate and soil. Read more
Production area: Piedmont
Piedmont
Josetta Saffirio

Ideal with main courses of red meat, braised meats and game in general. Perfect with aged cheeses.

Pasta
Meat
Game
Cheese
Matured cheese
Pork

Name Josetta Saffirio Barolo del Comune di Monforte d'Alba 2019
Type Red still
Denomination Barolo DOCG
Vintage 2019
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 100% Nebbiolo
Country Italy
Region Piedmont
Vendor Josetta Saffirio
Origin Village of Castelletto, Town of Monforte d’Alba (Cuneo).
Climate Exposure: South-East. Hills with a good slope, between 40-50%.
Soil composition Medium-textured Helvetian-type soil with a balanced content of silt, clay and sand. Rich in mineral salts and limestone.
Cultivation system Espalier and Guyot.
Fermentation temperature 30-32 °C (86-88 °F)
Wine making The grapes are crushed and then destemmed. The must obtained is cryo-macerated for about 24 hours. It then ferments at a controlled temperature of 30-32°C in tanks and, after 7-9 days of maceration, is racked off at the end of fermentation.
Aging Immediately after malolactic fermentation, which takes place in December, the wine is put into wooden barrels, some new and some already used for previous vintages. Racked once a year, after 24 months it is blended in concrete vats from where it is bottled during the summer after about six months for further natural stabilisation. It ages in the bottle for a further six months before marketing.
Allergens Contains sulphites