Monleale 3,0 l Jeroboam - Vigneti Massa

The Monleale 3.0 l Jeroboam, matured in barrel and hailing from the wine-growing region of Piedmont, presents itself in the glass with a dense ruby red color. The bouquet of this red wine from Piedmont captivates with notes of sour cherry. Following the aromas further, blackcurrant and blueberry join in.

On the palate, the Monleale 3.0 l Jeroboam from Vigneti Massa opens wonderfully dry, grippy, and aromatic. On the tongue, this powerful red wine is characterized by an extremely velvety and fleshy texture. On the finish, this red wine from the wine-growing region of Piedmont delights with beautiful length. Once again, hints of sour cherry appear. In the aftertaste, mineral notes from the limestone- and clay-dominated soils are also present.

Vinification of the Vigneti Massa Monleale 3.0 l Jeroboam

The powerful Monleale 3.0 l Jeroboam from Italy is a varietal wine made from the Barbera grape. In Piedmont, the vines that produce the grapes for this wine grow on clay and limestone soils. After the harvest, the grapes are brought to the winery as quickly as possible. There, they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks and small wooden barrels at controlled temperatures. After fermentation is complete, the powerful Monleale 3.0 l Jeroboam is aged for another 28 months in oak barriques.

Food recommendation for the Vigneti Massa Monleale 3.0 l Jeroboam

This Italian red wine is best enjoyed at a tempered 15–18°C. It is perfectly suited as a companion to Boeuf Bourguignon, braised chicken in red wine, or duck breast with sugar snap peas.

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