2012 Barolo, Monvigliero, Fratelli Alessandria, Verduno, Piedmont

2012 Barolo, Monvigliero, Fratelli Alessandria, Verduno, Piedmont

Red, For laying down   Red | For laying down | Fratelli Alessandria, Piedmont | Code: 38998 | 2012 | Nebbiolo | Full Bodied, Dry | 14.5 % alcohol


Bottle £60.00

Case price (6) £297.00

Case saving £63.00

Bottle 6 x 75cl



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The Story

Fratelli Alessandria, Piedmont


Fratelli Alessandria, Piedmont

Crowning the small hilltop village of Verduno, the elegant 18th century cantina Fratelli Alessandria produces approx 5,000 wine cases from 14 hectares; including the wine crus of Monvigliero in Verduno & Gramolere in Monforte d'Alba in Piedmont. Their Barolo wines were recognised by King Carlo Alberto in 1843, identifying a notable  quality that continues to be enhanced by the arrival of 5th generation Vittore, aside his uncle Alessandro and father Gian Battista. They are also proud producers of the Pelaverga wine, a charming and elegant pepper-scented thing from grapes grown almost in exclusivity around Verduno.

Vittore's arrival in 2001, post commercial and oenological studies at Torino University, coincided with a period of positive change. 'More attention to detail' is how Vittore explains the improvements that have taken place over the past decade. No more so than in the vineyard, now a picture of health and source of bright fruit from appropriately low yields. 2001 was also the year that their single Monforte cru 'Gramolere' was released, echoing a regional trend. In the cantina: new static stainless steel tanks, better temperature control, the addition of a few French 500 litre tonneaux, while persevering with 15/20 day wild yeast fermentations & 30 hectolitre botte (slavonian & French oak) ageing have all combined to promote sales of bottled wine and thereby reduce their reliance upon sales to the bulk market; now down to approx 15% of production.

Monvigliero is Verduno's & Alessandria's standout wine site, first bottled as such by the family in 1967 and more recently recognised in the recent classification of Barolo vineyards that now awaits Rome's rubber stamp. The family own 1.3ha out of a total 13. Alessandria's wedge faces plum south, on a near vertical slope, at between 250 - 320 metres, blessed with gleaming white calcareous soils and 30 year old vines. Alessandria's annual average production is a eye-watering 600 cases; invecchiamento kicks off in 20% tonneaux, before spending a further 2 years in 30 hl botte.

Gramolere, their Monforte d'Alba vineyard, is a larger site at 4ha out of a total 20, alongside those of Sandrone and Pira. Its elevation is higher than that of Monvigliero at approx 425 metres above sea level, and  it enjoys a particularly warm microclimate created by its altitude, tree sheltered location, a south-western aspect & by even steeper sandy clay soils. From 40 year old vines, the Barolo is stylistically very different to Monvigliero: a broader, denser wine, more mulberry than raspberry on the nose, the palate has a definite succulence, boasting velveteen tannins; so all in all a richer brew. But you may be wondering how a Monforte vineyard's came to be in the hands of a Verduno estate: it's all thanks to Vittore's mother Flavia, nee Manzone.




Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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