# Barbaresco Riserva Muncagota (2020)

- **Producer:** Produttori del Barbaresco
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, rose, violet, mint, eucalyptus, herbaceous, black pepper, liquorice, vanilla, cedar, smoke, leather, mushroom, tobacco, forest floor, wet leaves, tar

## About this wine

Produttori del Barbaresco is widely recognized as one of the world's greatest wine cooperatives. Established in 1958 by a local priest, Don Fiorino Marengo, alongside 19 small growers, its mission was to secure the livelihood of local farming families. Today, the cooperative comprises over 50 families managing 110 hectares of prime Nebbiolo vineyards. The 'Muncagota' Cru (spelled 'Moccagatta' until 2007) is located on a southeast-facing slope. It is celebrated for producing elegant, mineral-driven Barbaresco with a distinct balsamic-herbal profile.

## Interesting facts

- Founded in 1958 by a local priest, the cooperative's first three vintages were vinified in a church basement.
- The Cru was spelled 'Moccagatta' until 2007, when it was changed to the local Piedmontese dialect name 'Muncagota'.
- Only 13,333 bottles of the 2020 Muncagota Riserva were produced globally, making it highly allocated.

## Food pairing

The high acidity and firm, fine-grained tannins of Nebbiolo require dishes with rich proteins, fats, and earthy flavors to soften the structure. Earthy elements like mushrooms and truffles mirror the wine's complex tertiary potential, while savory meats stand up to the robust tannins.

## Wine making process

The winemaking process for the 2020 Muncagota Riserva begins with a meticulous harvest of 100% Nebbiolo grapes in early October. Fermentation takes place in stainless steel tanks at a controlled temperature of 30°C (85°F), with 28 days of skin contact to extract color, flavor, and structured tannins. After completing malolactic fermentation, the wine is aged for 30 months in large oak casks (ranging from 25 to 50 hl). It then undergoes an additional 9 months of bottle maturation before release.