South of Castiglione Falleto sits the Barolo producing region of Monforte d’Alba. These vineyards produce very dark, rich and earthy wines that pack a very potent punch. Monforte d’Alba Barolos are known for being the firmest and most concentrated. As delicious as they are, newcomers to Barolo wine may want to try lighter and more readily accessible cru’s such as La Morra or Barolo commune first. Monforte d’Alba is delicious, but its sheer power can be a bit overwhelming at first. The cru vineyards in Monforte d’Alba include:
Bussia – The vines on this famed hill benefit from an evenly balanced amount of chalky and calcareous soil. Nebbiolo from Bussia produces dark red Barolos with hints of licorice.
Ginestra – This vineyard has southern exposure and lots of clay, producing what I consider the most rounded among the Monforte d’Alba Barolos. Barolos from Ginestra are my favorite wine to pair with a nice thick cut of steak.
Mosconi – This very small vineyard produces wines that have hints of red licorice (as compared to most Monforte d’Alba which have more black licorice notes) and is very broad. Mosconi is a great first introduction to Monforte d’Alba Barolos.
Santo Stefano – Complex and smoky Barolos with hints of leather.
Monforte d’Alba itself is a sleepy and relaxed part of the Barolo region, known for the natural amphitheater that sits on the side of the town. Wineries here are particularly hospitable to guests, perhaps because it’s a bit of a windy drive to get there – but these very unique Barolos make the drive well worth it!
