# Barolo DOCG del Comune di Monforte d'Alba (2022)

- **Producer:** Josetta Saffirio
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €39
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** strawberry, cherry, raspberry, rose, liquorice, orange, vanilla, cloves, cedar, hazelnut, cinnamon

## About this wine

Josetta Saffirio, a trained oenology teacher, transformed her family grape-growing heritage in 1975 to produce estate-bottled Barolo, releasing the winery's first vintage in 1982. The estate is situated in Monforte d'Alba within the Langhe region of Piedmont. Today, the winery is managed by Josetta's daughter, Sara Vezza, who modernized the cellar facilities and transitioned the vineyards to certified organic viticulture. The estate is well known for its unique labels featuring hand-painted gnomes, honoring stories passed down through generations.

## Interesting facts

- The iconic label gnomes were inspired by stories Josetta Saffirio's father told her about tiny wooden creatures helping in the vineyard.
- The estate practices certified organic farming and biodynamic viticulture on marine-origin limestone soils.
- Winemaker Sara Vezza prefers shorter macerations and large oak casks to emphasize soil minerality over heavy oak extraction.

## Food pairing

High structural tannins and vibrant acidity in Nebbiolo demand rich proteins, fats, and savory earthy flavors such as truffles and aged cheeses to soften the palate and highlight fruit complexity.

## Wine making process

Harvested entirely by hand from vineyards in the Castelletto subzone at elevations between 300 and 380 meters, the Nebbiolo grapes are sorted and destemmed before temperature-controlled fermentation in stainless steel tanks. Skin maceration lasts between 8 to 10 days to preserve elegance and fruit purity. Following malolactic fermentation, the wine matures for 24 months in traditional large oak casks (botti grandi), followed by 6 months of refinement in cement tanks prior to bottling.