Monleale - Vigneti Massa

The powerful Monleale from Vigneti Massa splashes into the glass with dense ruby red. On the nose, this Vigneti Massa red wine presents all kinds of sour cherries. As if that weren’t already impressive, the maturation in small wooden barrels adds blackcurrant and blueberry.

Vigneti Massa Monleale tastes pleasantly dry. It was bottled with an exceptionally low residual sugar. As you would expect from a wine, this Italian charmer delights, despite all its dryness, with the finest balance. Excellent flavor simply doesn’t necessarily need much sugar. Powerful and complex, this velvety and fleshy red wine presents itself on the palate. The finish of this red wine from the Piedmont wine region ultimately convinces with a lovely aftertaste. The aftertaste is also accompanied by mineral nuances from the limestone- and clay-dominated soils.

Vinification of Vigneti Massa Monleale

The basis for the powerful Monleale from Italy is grapes from the Barbera grape variety. The grapes grow under optimal conditions in Piedmont. Here the vines drive their roots deep into soils of clay and limestone. After the harvest, the grapes are brought to the press house without delay. There, they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks and small wood at controlled temperatures. Vinification is followed by 28 months of maturation in oak barriques.

Food recommendation for Monleale from Vigneti Massa

This Italian is best enjoyed at a tempered 15–18°C. It pairs perfectly as an accompaniment to fried calf’s liver with apples, onions and balsamic vinegar sauce, braised chicken in red wine, or stuffed bell peppers.

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