Barbera d'Alba DOC CORDERO DI MONTEZEMOLO
| Sommelier score | 91/100 | 2025 |
| James Suckling | 90/100 | 2020 |
| Wine Spectator | 91/100 | 2020 |
| Winery | CORDERO DI MONTEZEMOLO |
| Denomination | Barbera d'Alba Doc |
| Vintage | 2022 |
| Grapes | 100% Barbera d'Alba |
| Alcohol content | 14,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | CN 1842 |
| Winery headquarter | Azienda Agricola Monfalletto Cordero di Montezemolo - La Morra (CN) - Fr. Annunziata, 67 |
| Bottle size | Standard bottle |
| Combination | Pasta all'amatriciana, Soups, Scallops with mushrooms, Gnocchi al ragù, Medium-aged cheeses, Roast meat, Grilled Pork, Meat stewed |
| Region | Piedmont (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Barbera |
The Cordero di Montezemolo winery has been working with great passion for many years in one of the most suited to winemaking in Italy, in Piedmont, in the Barolo area. For this label was vinified 100% Barbera grape variety bred within the farm. The origin of the grapes, for this label provides an assembly of various vineyards of the Monfalletto estate on the territory of Lamorrese and Roero. Different altitudes and exposures give complexity and harmony to the product. The harvest was held at the end of September and lasted until the beginning of October.The vinification involves the fermentation of about 20 days with maceration in stainless steel for 7, maximum 8 days and frequent pumping over. Malolactic fermentation in wood until December. The wine is aged in various French and Slavonian oak barrels for about 8 months. Bottling at the beginning of summer and marketing after a few months.
Barbera d'Alba DOC's features
The organoleptic examination is presented with an aspect of red color and purplish. The aroma has a bouquet of ripe fruit, blackberries, cocoa, plum, spices and fragrances. The taste in the mouth is full and fresh. Soft and silky tannins.
Suggested pairings tasting this product of Cordero di Montezemolo winery
A traditional Piedmontese wine with a classic taste. It is best served with Piedmontese mixed boiled meats, hot meats with lentils, thistle pie and the traditional bagna cauda. The optimal serving temperature is 18ºC.
