Monchiero

From sharecropping to winegrowing, 1954–1970s

Monchiero was founded in 1954. Its beginnings lie in the experience of brothers Remo and Maggiorino Monchiero, who moved from La Morra to Castiglione Falletto during the 1950s. They initially worked as sharecroppers before becoming winegrowers in their own right. The transition to an independent estate took place gradually: the family first sold grapes, then produced and sold wine in bulk, and finally began bottling its own wine.

By the 1970s, Monchiero wines were being bottled and marketed through two principal channels. Barolo was directed towards export markets, particularly the United States, while younger wines were sold in Italy.

Vittorio Monchiero and the expansion of the estate, 1980s

During the 1980s, Maggiorino’s son Vittorio attended and graduated from the Enological School of Alba. He joined Remo and Maggiorino in the family business as its vineyard holdings were expanding. His technical education coincided with a period in which the estate acquired additional land and developed beyond the work begun by the two founding brothers.

Renewal and international development, 1990s

After marrying Daniela, Vittorio assumed responsibility for the cellar and commercial activity during the 1990s. He travelled and represented Monchiero at fairs and tastings around the world, extending the estate’s presence beyond its established markets.

This period combined traditional production with technical renewal. The vineyards were completely replanted using updated grafting and training techniques, the production facilities were modernized, selected parcels were acquired, and output increased. The cellar was subsequently renovated, new barrels and stainless-steel tanks were installed, and a separate ageing area was created for Barolo.

New sites and wines, 2010–2022

Production from the Montanello cru in Castiglione Falletto resumed in 2010, initially with a Riserva. In 2015, the generation represented by Luca and Stefano’s grandfather and great-uncle completed its active involvement in the business. Luca and Stefano then entered the estate’s management fully, continuing the progression from two founding brothers to two brothers of the third generation.

The first harvest for Pernanno Riserva began in the opening days of October 2016. It came from a limited selection of Nebbiolo grown on vines more than 50 years old in Castiglione Falletto. The 2016 vintage was released in October 2022 as a new Monchiero label, with production of approximately 3,300 bottles.

The family estate today

Monchiero is managed directly by Vittorio, Daniela, Luca and Stefano. Vittorio remains closely associated with the cellar, while Luca and Stefano participate in the management and represent the estate’s generational continuity. The family now works approximately 10 ha of vineyards associated with the Barolo and Barbaresco appellations and produces around 60,000 bottles annually. Six Barolo expressions originate from holdings rooted in Castiglione Falletto and La Morra; the other wines draw on plots in Alba, Roddi, Verduno and Treiso.

The estate’s vineyards were completely replanted from the 1990s onward, employing updated grafting and vineyard-training techniques. Renewal was accompanied by the purchase of selected parcels and an expansion of production.

Vine age is preserved in specific sites. Pernanno contains Nebbiolo vines more than 50 years old, while the Dolcetto vineyard in Treiso is approximately 70 years old. Pernanno Riserva was harvested exclusively by hand in the opening days of October 2016, with the fruit selected from the hillside’s old vines.

During the exceptionally hot and dry 2022 season, the estate monitored technological and phenolic maturity and phytosanitary condition. The Pernanno fruit was picked at the intended stage of ripeness, and the old vines retained healthy vegetation despite limited spring and summer rainfall.

Cellar and equipment

The cellar accommodates the full sequence from pressing through vinification, maturation and bottling. It has been renovated, with new barrels and stainless-steel tanks added for younger wines. A separate maturation section is devoted entirely to Barolo.

Oak and traditional maturation

Barolo, Barbera and Nebbiolo are matured in large Slavonian oak casks. Techniques are adapted to each wine while maintaining a traditional approach, particularly for Barolo. Traditional Barolo production includes cap fermentation followed by oak ageing and further bottle maturation.

Other vessels and temperature control

Stainless steel is used for young wines and for the fermentation and maturation of Dolcetto. White grapes are pressed gently so that the must is separated from the skins, then maintained at low temperature. The 4 Filari must begins a slow, low-temperature fermentation that continues until the sugars are depleted.

A documented old-vine Nebbiolo selection was hand-harvested and fermented at approximately 23°C for 28 days, followed by a total maceration period of 32 days. It was subsequently matured in 20-hl Slavonian oak casks.