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Decántalo
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Organic
Vigneti Massa Monleale

Vigneti Massa Monleale

A compelling reason to get to know Piedmont
Organic
Vigneti Massa Monleale
75 cl.
2011
95 Decántalo
redeemGet $0.68 in Saldo Decántalo by buying this product
Details
14.00%
Alcohol 14.00%
Piedmont
Production area Piedmont
DOC Colli Tortonesi
Designation of Origin DOC Colli Tortonesi
Vigneti Massa
Winery Vigneti Massa
Contains sulphites
100% Barbera
Varieties 100% Barbera
16.0
Service 16.0
75 cl.
Volume 75 cl.

Tasting notes Vigneti Massa Monleale 2011

Red wine Aged in wood Organic. 12 months in French oak barrels.

Vigneti Massa Monleale 2011 boasts a deep red hue. On the nose, it is distinguished by aromas of ripe red fruits, such as cherries and plums, complemented by spicy notes and a subtle hint of vanilla, a result of its barrel aging. On the palate, it is a concentrated and well-balanced wine, with smooth tannins that provide a pleasant texture. Its finish is persistent, leaving a refreshing sensation that entices continued enjoyment.

Style Vigneti Massa Monleale
Fruity
Spicy
Young
Barrel
Light
Body
Pairing
White meats, Legumes, Red meat

About Vigneti Massa Monleale

Although his specialty is Timoraso (a variety he revived in the 1980s when it was on the verge of disappearing), Walter Massa also dares to try other varieties native to northern Italy, like the Barbera. Everything this man does is a success. Vigneti Massa Monleale is an example of this.

As the name suggests, this red wine starts life in the commune of Monleale, in the province of Alessandria, in Piedmont (northern Italy). In this area, within the DOC Colli Tortonesi, where Massa owns 30 hectares of vineyards spread over several zones, this winegrower searches among the best vineyards that on this occasion he found on clay soil, at an altitude of 320 metres above sea level, facing south-southeast. For once the Barbera, cultivated in northern Italy for centuries and that resisted phylloxera extremely well, is the main character. Traditionally, this grape produced very rustic wines with a strong colour, which were not very popular, but over time they have been well tamed in the winery. The result is wonderful, high quality wines that can be enjoyed straight away or left to age for a while.

Walter Massa’s philosophy is based on traditional methods, spontaneous fermentations with native yeasts and macerations between 10-12 days. Finally, Vigneti Massa Monleale is bottled without filtration. Piedmont is famous mainly for its chestnuts, truffles, honey and cheese. Now Vigneti Massa Monleale is another compelling reason to visit, and eat, in this northern Italian region.

2014

Vigneti Massa Monleale 2014 is a concentrated, ruby-red and garnet-coloured red. The nose is mainly fruity with hints of menthol, sage and thyme. The palate is very expressive and powerful, with flavours of blackberry, eucalyptus and some mineral touches. Long finish.
2011

Vigneti Massa Monleale 2011 boasts a deep red hue. On the nose, it is distinguished by aromas of ripe red fruits, such as cherries and plums, complemented by spicy notes and a subtle hint of vanilla, a result of its barrel aging. On the palate, it is a concentrated and well-balanced wine, with smooth tannins that provide a pleasant texture. Its finish is persistent, leaving a refreshing sensation that entices continued enjoyment.

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$34.23 All tariffs included