Cordero Di Montezemolo – Barolo DOCG Gattera 2012
€92.00
7 in stock
| YEAR | 2012 |
|---|---|
| Producer | Cordero Di Montezemolo |
| APPELLATION | Barolo DOCG Gattera |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | |
| Green | Sustainable |
A centenarian family history is linked to the Tenuta Monfalletto property, in the Annunziata hamlet of La Morra.
19 generations preserved, enlarged and gave value to the lands of the estate: 28 hectars (now mostly planted with vines) in one single unit, surrounding the cellar and villa from all parts of the hill, making it a rarity of this territory.
The lineage is that of the Falletti, the most important noble family of the area, who, at the beginning of the 900s, married a Cordero di Montezemolo, a descendants of soldiers and diplomats serving the royal Savoia family.
The aristocratic history merges with the passion for wine that characterizes Paolo, the first Cordero di Montezemolo to own the property, and his son and grandchildren, today working in the winery.
Gattera cru is located at the feet of foot of the centenary Lebanese Cedar tree, now recognized as one of the symbols of the winery, standing out over this La Morra hamlet. The Barolo is produced from just 1 hectar, in the upper part of the hill (300 meters above sea level) on rich, clay soils, from old vines south-west exposed. These characteristics give an intense and complex Barolo, alongside with the typical elegance of the La Morra soils.
Complex and articulated aromas: underbrush, spices, menthol, coffeee, delicate preserve notes.
Perfect with game and tasty dishes, the Winery itself suggests it paired, for example, with a cardoon flan with fundue and slices of the typical White Truffle of Alba.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Traditionally cultivated with attention to the use of minimal-invasive practices. In 2013 the winery receives the certification for Organically grown grapes. Fertilization of the soil with organic products, natural fight against parasites, green manure, and defense of biodiversity.
Short maceration and fermentation in stainless-steel, fining in small French oak barrels where malolactic fermentation takes place. Aging for 19-21 months.
