# Barolo Monforte d'Alba (2020)

- **Producer:** Josetta Saffirio
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €31
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** strawberry, rose, mulberry, cherry, wild berries, roasted hazelnuts, chocolate, coffee, liquorice, cinnamon, vanilla, tobacco, earth, leather

## About this wine

The Barolo Monforte d'Alba Josetta Saffirio 2020 is a 100% Nebbiolo from the prestigious Barolo DOCG appellation in Piedmont, Italy, specifically from the Monforte d'Alba sub-region. The Josetta Saffirio winery has a rich family history, with current leadership by Sara Vezza, who upholds a commitment to sustainability and organic farming. The vineyards are situated on southeast-facing hills in Castelletto di Monforte d'Alba, with soils of Helvetian origin. The 2020 vintage is noted for its warmer conditions, contributing to a generous and juicy wine with vibrant fruit characteristics. The winery's philosophy emphasizes the 'value of time' and respecting natural rhythms in winemaking.

## Interesting facts

- Vineyards are on steep hillsides (40-50% slope).
- Winery uses indigenous yeasts for fermentation.
- Practices are increasingly organic, with full certification.
- No fining or filtration for their red wines.

## Food pairing

The firm tannins and full body of this Barolo are well-suited to rich protein dishes, where they can soften and integrate. The wine's savory notes and potential for earthy undertones complement game and braised meats, while its fruit can balance richer sauces.

## Wine making process

The winemaking process for Josetta Saffirio's Barolo begins with crushed and destemmed grapes, followed by a cryo-maceration period of approximately 24 hours. Fermentation takes place in tanks at controlled temperatures (30-32°C) with a maceration time of 7-9 days, utilizing indigenous yeasts. Minimal sulfur dioxide is used, and the red wines are intentionally not fined or filtered. Following fermentation, the wine undergoes aging in oak barrels for up to 24 months, contributing to its structure and complexity.