M.A. Monticelli Barolo Pietrin 2014  Front Label
M.A. Monticelli Barolo Pietrin 2014  Front LabelM.A. Monticelli Barolo Pietrin 2014  Front Bottle Shot

M.A. Monticelli Barolo Pietrin 2014

  • JD92
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

The 2014 M.A. Monticelli Barolo Pietrin offers seductive aromas of wild berry, red cherry and raspberry compote followed by hints of dried rose petals, forestbrush, tobacco, wood and spice. The palate is soft, supple and framed with beautifully structured tannins.The 2014 Pietrin exhibits balanced acidity and gorgeous finesse. This wine benefits from decanting and continues to unfold gracefully in the glass.

Critical Acclaim

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JD 92
Jeb Dunnuck
The 2014 Barolo Pietrin is a blend from Bussia, Pugnane, and Panerole that spent 24 months in Slavonian oak casks. It’s a classic Barolo with its savory red fruits, tar, licorice, and spice-driven aromatics. These carry to a medium-bodied red that has silky tannins, plenty of elegance, and the more forward, charming style of this vintage. Drink it over the coming 10-12 years or more.
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M.A. Monticelli

M.A. Monticelli

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M.A. Monticelli, Italy
M.A. Monticelli is a bridge from the past to the future. We still have family in Italy to this day and we started this project to keep our heritage close and pass it down to our children.

We are working with the Franco Conterno family, an iconic and historic family in Barolo. their grape growing and winemaking philosophy is based on modern technology, tradition and a respect for the environment, three ideals that we uphold in high regard.

The Franco Conterno winery, cascina sciulun, is located in the hamlet of bussia di monforte d'alba in the heart of Barolo. They take care in organically farming their land with aeration of the soil and fertilization. the vineyards are managed with great attention to detail to ensure the highest quality fruit. The elegant and refined wines are produced with native fermentations, modern equipment and traditional practices.

Franco conterno is comprised of 18 hectares of vineyards located in the Barolo crus of Bussia, Pugnane and Panerole and the Madonna di como and Roero winegrowing areas.

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.

UFUMAM_02_14_2014 Item# 738410

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