About this wine
Vineyard and terroir
The fruit comes from all of the estate’s organically farmed plots in La Morra, covering about 14 ha at 250–300 m above sea level. Clay soils vary between plots and are rich in trace elements; magnesium and manganese oxides contribute to refined, soft tannins. The vines are 15–50 years old.
Vinification
Grapes from each plot are vinified separately. Maceration takes place in stainless-steel tanks for 4–5 days, followed by fermentation for 10–12 days. Malolactic fermentation takes place in barrels of different sizes and types. The separate lots are blended before bottling.
Ageing
The wine matures for 18–24 months in French and Slavonian oak. After blending and bottling, it is held for one year before release.
Tasting profile
The tannins are refined and soft.
Label / history
Cordero di Montezemolo’s winemaking history began in 1920. The Monfalletto estate passed to the Montezemolo family through inheritance from the Falletti family, wine producers since the Middle Ages.
