Fratelli Alessandria Barolo 'Monviliero' 2020

Fratelli Alessandria Barolo 'Monviliero' is an iconic single-vineyard Barolo from the historic village of Verduno. Known for its finesse and aromatic complexity, this cru offers ruby highlights and a deeply expressive bouquet. The nose reveals layers of red berry, sweet almond, stone fruit, medicinal herbs, and crushed mineral. On the palate, it is elegant and focused, with silky tannins and a long, savoury finish. A distinguished Barolo that beautifully captures the unique voice of the Monviliero vineyard.

*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'.