# Monferrato Rosso DOC Ruanera (2022)

- **Producer:** Cascina La Barbatella
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €14
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** red plum, green bell pepper, black cherry, raspberry, blackcurrant, butter, vanilla, cedar, cloves, leather, dried fruit, tobacco, earth

## About this wine

Cascina La Barbatella's Monferrato Rosso Ruanera 2022 is a red wine from Piedmont, Italy, specifically Nizza Monferrato. It is a unique blend of 60% Cabernet Sauvignon and 40% Barbera, a combination that aims to marry international character with local tradition. The estate, originally founded in 1982, is now managed by Lorenzo and Cinzia Perego, who are dedicated to producing wines that reflect the Monferrato region. The Ruanera is characterized by its structured and complex profile, stemming from its distinctive grape composition and the winery's approach to winemaking.

## Interesting facts

- A blend of 60% Cabernet Sauvignon and 40% Barbera.
- Vineyards planted between 1987 and 1995.
- Aged for 12 months in French oak barriques.
- Production typically ranges from 5,000 to 6,000 bottles.

## Food pairing

The wine's medium-full body and polished tannins are well-suited to complement the richness of proteins like beef, lamb, and pork. The potential for complex notes from oak aging can harmonize with earthy flavors found in mushrooms and game, while the Barbera component's acidity can cut through richer dishes.

## Wine making process

The winemaking process for La Barbatella Monferrato Rosso Ruanera begins with destemming and crushing the grapes, followed by maceration with skins in stainless steel tanks for 10-12 days at 25-26°C. Frequent pumping over and punching down are employed during this period. Malolactic fermentation takes place in steel tanks. The wine is then aged for 12 months in French oak barriques, followed by 6 months in stainless steel tanks. Finally, it rests for 6 months in the bottle before release. The harvest is manual, focusing on the best bunches in late September.