Nel Roero i tenimenti di Montorone diventano protagonisti offrendo una Barbera d'Alba Superiore dai profumi di fiori ampi, bel corpo, note di prugna e spezie e un’acidità affilata ma piacevolissima. Sulla sponda destra del Tanaro, la zona del Barolo per intenderci, la Barbera è più densa, asciutta e ricca di polifenoli e struttura, proprio come il Nebbiolo, usufruisce di suoli più pesanti a base di argilla e calcare. Ed è un vino talmente versatile che gli abbinamenti cibo-Barbera divengono infiniti e se si ha la pazienza di cercare quello giusto per ogni occasione.
Disciplinare di Produzione: D.M. 25 marzo 2010.
Vitigno: Barbera dall’85% al 100%; Nebbiolo da 0% a 15%.
Colore: rosso rubino.
Odore: fruttato e caratteristico con eventuali sentori di legno.
Sapore: asciutto, sapido e armonico.
Invecchiamento: minimo 12 mesi di cui almeno 4 in legno.
Gradazione alcolica minima: 12,50% vol.
Montorone is a Barbera d’Alba Superiore. An ancient wine, given that already in 1514 – in the Chieri land registers – there was talk of Barbera vineyards. In the past it was believed that Barbera was a “young” variety, a belief that depended on the silence of historical sources. But it is a very pleasant wine, with an intense color. Clear aromas of red fruit, flowers and just a little bit of spices to make it intriguing. It has strong tannins, never too aggressive, a slender body – often nervous… And incredible acidity, so much so that it is considered one of the most acidic vines, despite growing in relatively warm areas.
In the past, Barbera became famous as the Piedmontese grape par excellence, just as its wine was the undisputed star of peasant canteens. To the point that, over time, poets like Carducci and Pascoli have sung the praises of Barbera in their works. Not just a ready-to-drink wine, though. Barbera d’Alba Superiore and therefore Montorone is splendidly suited to long aging and is capable of competing with the great reds for its presence on prestigious tables all over the world. Equipped with a full and full-bodied flavor, it attenuates the characteristic acidity typical of the grape. Small woods suitable for the type of wine are successfully used. Precisely because they also dampen the acidity which, however, remains essential for the balance of taste of the product. And for a good, pleasant drinkability and digestibility.
In the Roero, the Montorone estates become protagonists offering a Barbera d’Alba Superiore with the aromas of large flowers, beautiful body, notes of plum and spices and a sharp but very pleasant acidity. On the right bank of the Tanaro, the Barolo area to be clear, Barbera is denser, drier and rich in polyphenols and structure. Just like Nebbiolo, benefits from heavier clay and limestone soils. And it is such a versatile wine that food-Barbera combinations become infinite and if you have the patience to look for the right one for every occasion.