About this wine
Vineyard and terroir
The fruit comes from old vines in the northern part of Monfalletto, in the commune of La Morra. The vineyards have clay soils rich in manganese oxide and magnesium.
Vinification
Harvest begins in mid-September. The wine remains on the skins for 3–5 days at 28–30 °C, with periodic wetting of the cap. Malolactic fermentation takes place partly in wooden barrels and partly in stainless-steel tanks.
Ageing
The wine is bottled in spring.
Tasting profile
Harmonious.
Label / history
Cordero di Montezemolo’s winemaking history began in 1920. The Montezemolo family inherited the Monfalletto estate from the Falletti family, who were wine producers in the Middle Ages.
