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The hillside vineyard of "Monvigliero" has long held its prestigious status as the most revered cru in Verduno, and indeed, one of the most prized throughout the entire Barolo winemaking region. It boasts a rich combination of limestone and clay-enriched soil, embellished with the presence of Marls of Saint Agatha, all framed by a south/south-western exposure. Nestled at an altitude of approximately 240 meters above sea level, the vines here have an average age of 44 years, and the vineyard is densely planted with around 4500 plants per hectare.
The 2018 vintage marked the debut of this monumental Vietti cru.
In terms of winemaking, the grapes were carefully hand-harvested on October 8, 2019. Monvigliero has a historical reputation as an ideal vineyard for whole-grape winemaking, comprising approximately 60% of the process. The remaining 40% involves destemming and crushing the grapes before transporting them into stainless steel tanks for maceration and alcoholic fermentation. After a five-day period of cold soaking, the temperature is elevated, initiating fermentation, which lasts for about four weeks in the steel tank while in contact with the grape skins and undergoing regular pump-overs. This meticulous approach encompasses a cold soak and post-fermentation maceration, following the traditional submerged-cap method. Subsequently, malolactic fermentation took place in wood.
Red meat, lobster, game, pot roast, and mature cheeses.
The nose is intense yet delicate, with notes of ripe red berries and fine spices.
The unmistakably elegant hints of wild strawberry, rose and cherry are striking on the palate. The tannins are rounded, silky and persistent. Every ounce of the harmony and balance of this cru—one of the Barolo region’s most special—stands out. The finish reveals light, fresh and fine spiced notes. All the qualities that set Barolo Monvigliero apart lie in its aromatic complexity and depth of flavour.
