About this wine
Brangero's flagship wine, a single-vineyard Barolo from a parcel the family acquired in the celebrated Monvigliero cru of Verduno, on chalky 'marne tufacee bianche' soils widely regarded as one of Barolo's finest sites. The Nebbiolo grapes are hand-sorted, 100% destemmed, and undergo a long, fully extracted maceration in stainless steel with a submerged-cap regime over roughly 40 days, before ageing about 30 months in once-used French oak casks. The result is a lush, fruit-forward yet structured Barolo with fine tannin and lively acidity, expressive and approachable even in its youth.
A serious, single-vineyard Barolo — best approached with a special occasion and a decanter.
Sommelier's Note
"Monvigliero is one of Barolo's most storied crus, and Brangero's small-production bottling delivers real cru character at a fraction of what bigger names charge for the same hillside."
Food Pairings
Classic Barolo pairings: braised beef in Barolo (brasato al Barolo), wild game, aged Castelmagno or Parmigiano-Reggiano, truffle-based dishes.
When to drink it
Special celebrations, fine dining, cellar-worthy gifts
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- $70-95 (estimated from overseas retail listings; no confirmed JPY retail price found)
Terroir & Winemaking
100% Nebbiolo from the Monvigliero cru (Verduno). Grapes hand-sorted and 100% destemmed; fermentation and maceration in stainless steel (~40 days, submerged cap with pump-overs); aged approximately 30 months in once-used French oak casks. Barolo DOCG regulations require minimum 38 months ageing before release, of which at least 18 in wood.
Frequently Asked Questions
- What makes Barolo Monvigliero by Brangero special?
- It comes from a parcel in the Monvigliero cru of Verduno, one of Barolo's most celebrated single vineyards, known for producing perfumed, elegant, fine-tannined Nebbiolo on chalky soils.
- How long should this Barolo be aged or decanted?
- Barolo Monvigliero benefits from long decanting (1-2 hours) if young, and can be cellared for 10-15+ years given Nebbiolo's naturally high tannin and acidity.
- What food pairs best with this wine?
- Rich braised meats, game, aged hard cheeses, and truffle dishes are classic matches for this structured, aromatic Barolo.
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