Barbera d’Alba Pelisa
Easy Drinking, Fresh, Fruity
Deep Ruby red with bright highlights. Intense fruity aromas, black cherry and cherry, giving way to pleasantly earthy notes of damp soil.
A medium-bodied wine, its fruity freshness makes “Pelisa” highly quaffable! An ideal accompaniement to grilled meat, especially pork chops and sausages.
Barbera is the most widely grown variety in Piedmont. The qualities distinguishing the Barbera grown in the Barbera d'Alba appellation are its finesse, body and elegance. The "Pelisa" has a heady fragrant smell, ; the palate is full and velvety and its freshness is exquisite.
This particular wine, a didactic example of the typical characteristics of this grape variety in the Roero terroir, is made from the estate's younger vineyards, a Priocca, Bricco Ginestreto, on a very suitable area with clay soil.
After harvesting, the wine making process lasts for around 15 days, and it is followed by a short period of maturation: 70% stainless steel, and the remaining 30% in oak for one year. The result is a product that could be defined as an easy drinking wine, suitable for serving daily!
Francesco and Lucrezia
The Monchiero Carbone farm is located in Canale, in the centre of the village, in a nineteenth century stately farmhouse, which hosts in its basement a large and fascinating historical cellar, untouched for over two centuries.
The company owes its name to the union of two families through the marriage between Marco Monchiero and Lucia Carbone, and the consequent merging of the vineyards inherited from both. The origins and the connections with winemaking are, however, to be found in the past, among the members of the two families.
It was 1987 when Marco Monchiero, a nationally renowned oenologist, and his wife Lucia Carbone decided to buy the large farmhouse in Via S. Stefano Roero: they had just returned to the village following the wide-ranging work experience that Marco had gained in important Italian wineries.
In those years his son Francesco Monchiero, born in 1975, had already a very clear vision: “when he grew up” he would have wanted to produce his own wines by creating his own brand: it was in fact almost taken for granted that the son of a famous consultant oenologist, who grew up in wineries and vineyards all over Italy, could one day undertake his father’s studies and career. Less predictable that he would do so independently, creating his own company from scratch, involving his parents in the project.
This is how the history of the Monchiero Carbone winery began, thanks to the entrepreneurial Francesco who vinified his first vintage in 1990 with the help of his father Marco: there were only 2000 bottles of Roero Superiore for his thesis, in addition to those of Barbera Monbirone, produced during the two Piedmontese “giornate” (7620 meters), the only handkerchief of land inherited from his grandparents.
But it was only with the 1995 vintage, as soon as he finished his studies at the Scuola Enologica di Alba, that Francesco rolled up his sleeves and started production, with the determination and passion that distinguish him, and with the absolute conviction of the great potential of Roero, which in the 1990s had not yet expressed its strong territorial identity.
In 1994, the Roero Arneis, the native Roero white, came into the range thanks to Francesco’s strong passion, although he was aware of the long road of research and experimentation that he would have had to undertake to bring out an autochthonous grape variety that was still quite unknown. His strong love for this unique terroir will lead him to become the first president of the newborn Consorzio di Tutela del Roero in 2013.
Francesco is supported by the women of the family: his mother Lucia has always taken care of the company’s accounts with diligence and precision, while his wife Lucrezia takes care of business relations and the reception in the cellar. The right-hand man is Danilo Gallino, who has been responsible for managing the vineyards since 2003.