Fratelli Alessandria Barolo 'Gramolere' 2022

Fratelli Alessandria Barolo 'Gramolere' is the firmest, most cellar-minded wine in the family's range, grown well away from home in Monforte d'Alba.

Unusually for a Verduno estate, the fruit here comes from Monforte d'Alba, on a slope wedged in between Gavarini and Bussia. It faces south at roughly 400 metres, and that exposure pushes the Nebbiolo towards depth and grip instead of perfume. The plot is farmed to the same sustainable standard as the vineyards closer to the cellar.

Crushed stone, dried cherry and rose arrive first, then mint and leather. Firm and layered across the palate, with a tannic backbone made for the cellar. Give it an hour open, serve at 18°C, and match it with braised shin, game or a hard mountain cheese.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Nebbiolo
Tastes Like: Dried cherry, rose, mint, leather, crushed rock
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Barolo DOCG
Region: Piedmont, Italy
Terroir: South-facing slope at 400m in Monforte d'Alba; clay-limestone soils
Aging: Aged in large Slavonian oak casks for 36 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Fratelli Alessandria is a traditional Barolo producer with deep roots in Verduno. In addition to their Verduno holdings, they also cultivate a prized plot in the Gramolere cru of Monforte d'Alba, known for yielding wines of power, depth, and longevity. The 'Gramolere' Barolo reflects the strength of Monforte terroir, made with the Alessandria family's hallmark precision and dedication to traditional winemaking practices. A wine that rewards patience and captivates with complexity.

Beef: Braised beef short ribs or beef tenderloin with black truffle sauce.
Lamb: Roast lamb shoulder with garlic and rosemary or lamb tagine.
Game: Wild boar ragu or roasted duck with juniper.
Vegetarian: Truffle risotto or porcini mushroom and chestnut stew.

Castelmagno: Aged and bold, a classic Monforte pairing.
Taleggio: Creamy and pungent, complementing earthy notes.
Parmigiano-Reggiano: Nutty and savoury, enhancing structure.
Robiola: Soft and tangy, contrasting the wine's firmness.

Brasato di Cinghiale (Wild Boar Braised in Barolo)

Ingredients:

• 1.5kg wild boar shoulder, cubed
• 750mL Barolo or other Nebbiolo wine
• 2 onions, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, crushed
• 1 bay leaf, rosemary, and sage
• Salt and pepper, to taste
• Olive oil for browning

Instructions:

1. Marinate boar in wine, herbs, and vegetables overnight.
2. Drain, pat meat dry, and brown in olive oil. Remove and set aside.
3. Sauté vegetables from the marinade, return meat, and add strained wine.
4. Simmer gently for 3–4 hours until tender. Season to taste.
5. Serve with soft polenta and a glass of Fratelli Alessandria Barolo 'Gramolere'.