Grape Variety: 100% piedmontese red grape
Exposure: North-est
Training system: Low Guyot
Grape-yield per hectare: 8,0 ton
Age: 25 years
Vines per hectare: 4500 vines per hectare
Vinification: Crushing and de-stemming grapes then fermentation at controlled temperature around 25 °C with a short maceration for 1 week. Then the wine is racked to do the second fementation in the tank to obtain a natural lovely mousse. Then malolactic fermentation in tank and a few racking before bottling.
Alcol by vol: 12,50 %vol
Aging: the Monfrà mature for 2/3 months in steel tank then 1 months in bottle
Kind of bottle: Bordolese
Commercial presentation: 6 or 12 bottles 0,75 lt in cardboard boxes
Drinking period: 2-3 years
Serving suggestion: It’s a wines that goes well with all the meal from antipasti until formaggi, perfect for a barbecue and a piedmontese dishes like ravioli “al plin” and bagna cauda .
Serving temperature 16-18 °C
12 °C in summer time