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DOCG, Barolo.
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 2 closely-agreeing Piedmont 2019 ratings (Piedmont Barbaresco; Piedmont Barolo).
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This is a single-vineyard Barolo DOCG from the Gattera hillside at La Morra, the estate's home commune in the Annunziata hamlet. The wider Gattera holding runs to over 11 hectares divided into eight distinct sections by planting period, exposure, altitude,
land morphology, clone and microclimate; two sections carry very old vines of over 50 years, and this bottling is made exclusively from the grapes harvested from those vines.
Made from Nebbiolo, it shows darker nuances and a higher concentration of pulp and tannin than the estate's Monfalletto bottling, while keeping a delicacy of aroma that makes it approachable young without losing its bite with age.
The estate's roots lie with the Falletti family, who around 1800 exchanged parts of their hill estates but jealously guarded Monfalletto, which they considered their most prized vineyard. Commercial sales began around 1830-1840 under Giacinto Massimiliano Falletti, and were expanded by Costanzo's widow Eulalia Dalla Chiesa di Cervignasco, who enlarged the vineyards and cellars.
The estate passed to the Cordero di Montezemolo family when Maria Lydia Falletti married Paolo Cordero di Montezemolo in 1918; their son Paolo became sole heir in 1941 at the age of 21. Today Elena and Alberto Cordero di Montezemolo direct the property, which counts 19 generations of family continuity.
Tajarin with butter and sage
The classic Piedmontese egg pasta is the regional partner to Barolo; its buttery richness cushions Nebbiolo's firm tannin while leaving the wine's aromatic delicacy in the foreground.
Braised beef in red wine
Long-braised beef offers the gelatinous texture and savoury depth that Nebbiolo's high tannin and acidity are built to cut through, and the dish is the traditional Langhe match for a structured single-vineyard Barolo.
Aged hard cheese with walnuts
Salt and concentrated umami in an aged cheese soften tannin perception, and the nuttiness meets the wine's darker, more concentrated register without competing with its floral aromatics.
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