Fratelli Alessandria Barolo 'Monvigliero' 2022

Fratelli Alessandria Barolo 'Monvigliero' comes from a single historic cru above the village of Verduno, and it trades weight for scent and detail.

The cru sits inside the old village boundary, and growers there have long rated this slope above the rest for the perfume it draws out of Nebbiolo. Finesse and aromatic complexity are what the site is valued for, so it gets the lightest possible hand in the cellar. The family has farmed in the village since 1830.

Crushed mineral and medicinal herbs sit under red berry, sweet almond and stone fruit, with ruby glints in the glass and silky tannins running to a drawn-out, savoury finish. Decant it, serve near 17°C, and put it next to veal, truffle pasta or a slow-cooked ragù.

*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, Elegant
Grape Varietal: Nebbiolo
Tastes Like: Red berry, sweet almond, stone fruit, herbs, crushed rock
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: Barolo DOCG
Region: Piedmont, Italy
Terroir: Clay-limestone soils of the Monviliero cru in Verduno
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 estate located in Verduno, known for producing some of the most elegant and perfumed Barolos in the region. Monviliero is widely considered the grand cru of Verduno, offering exceptional aromatics and ageing potential. The Alessandria family crafts this Barolo using time-honoured methods that honour the vineyard's expressive terroir. A wine of great nobility and precision, Monviliero stands as one of the estate's flagship crus.

Beef: Slow-cooked beef cheeks or grilled ribeye with herbs.
Lamb: Lamb shoulder with rosemary or lamb and mushroom stew.
Game: Pheasant with juniper or wild boar ragu.
Vegetarian: Mushroom and truffle risotto or eggplant and ricotta cannelloni.

Castelmagno: Aged and intense, matching the wine's complexity.
Robiola di Roccaverano: Tangy and creamy, complementing spice and florals.
Parmigiano-Reggiano: Nutty and structured, enhancing savoury notes.
Toma Piemontese: Earthy and mild, reflecting local harmony.

Coniglio al Barolo (Rabbit Braised in Barolo)

Ingredients:

• 1 rabbit, jointed
• 2 carrots, chopped
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 bottle Barolo wine
• 1 rosemary sprig, 1 bay leaf
• Olive oil, salt, pepper to taste

Instructions:

1. Marinate rabbit overnight with wine, herbs, garlic, onion, and carrots.
2. Drain and brown the rabbit pieces in olive oil. Remove and set aside.
3. Sauté the marinated vegetables, return the rabbit, and add strained wine marinade.
4. Simmer for 2–3 hours on low heat until tender.
5. Serve with creamy polenta and a glass of Fratelli Alessandria Barolo 'Monviliero'.