Nice notes of spice, violet, herbs and red cherry. Dry on the palate and fairly high acid, medium intensity, with beautiful red apple and red cherry coming through. Elegant and not overpowering.

Service: Best served at 18-20°C.

Food Pairing: Classic cheese- and meat-heavy northern Italian dishes like venison stew, vitello tonnato, osso buco, risotto would all be delicious with nebbiolo wines. Nebbiolo's high tannins and acidity can cut through creamy, fatty foods with ease, and those same rich flavours tame the wine's intensity.

Winemaking is now overseen by Gianfranco's daughters Martha and Vittoria. Martha studied wine in D’Alba, and the sisters have complementary skillsets bridging both “science” and “art” in the winemaking process.

This family business was founded during World War II by Vittoria’s grandparents, who began farming orchard fruits, hazelnuts and vines. Today, the 10-hectare estate is run by two generations of the family.

Gianfranco Alessandria is a small family-owned winery located just outside of Monforte d'Alba, a small village in the Barolo area that over time has attracted the attention of the lovers against the Langa, helping them to discover the history, scenery, food, wines of the area, as well as boasting one of the most picturesque views of the Alps.

A man blessed among women, Gianfranco Alessandria along with his wife Bruna and two daughters Marta and Vittoria, who are fully experienced in all the production phases of the cellar, carry on the family tradition started by his grandparents in 1940, when his grandfather became a grape grower.

Today they work with 8 hectares of vineyards divided between Nebbiolo, Barbera and Dolcetto, in the San Giovanni locality, which is situated in the area of some of Monforte's best-known Crus. All the vineyards have a south-east exposition, which allows Gianfranco Alessandria to produce wines of great structure, with freshness and elegance and longevity.

1* Up & Coming

DOCG rules in Italy greatly restrict what vineyards are able to do (e.g. the planting of trees within vine-designated land is not currently allowed, limiting options for estates to increase biodiversity). But Vittoria’s aim is for the estate to produce the highest quality low-intervention wines, which are produced with respect for people and respect for nature. Although as yet uncertified, the vineyard has been practising organic viticulture since 2015.

Red | Still | 75cl | 14.5% ABV | SO2 65 mg/L

Production: ~5,000 bottles/year

Cellaring: Fresh to drink young, will also age well over the next 3-5 years

Vinification: 5-6 months in small french oak (225 lt ), old (neutral) barrels

Vineyard last visited by Wine&Earth's Martin & Archie in Autumn 2022

• Organic - Practising (Uncertified)