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2018 Barbera del Monferrato “Rosso Pietro”

Cantine Valpane

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Due east of Turin lies Cantine Valpane, a small family winery focused on traditional Piemontese grapes that too often fly under the radar among wine drinkers this side of the Atlantic—varieties like Freisa, Grignolino, and even a Piemontese favorite, Barbera. One of the stars of the Monferrato, Cantine Valpane’s Pietro Arditi knows that the terroir here, which features a relatively warm climate and long hours of sunlight, allows the grapes to ripen completely and unleashes the full personality of the variety. In other words, the Monferrato is ideally suited to Barbera, and the top vignaioli of the region dedicate their best bottlings to the grape.
     You can taste this in Cantine Valpane’s Rosso Pietro, with its soaring aromatics and flavors of black cherries, herbs, blackcurrant, and earth. This rosso is made for pure pleasure—and for pizza/pasta night—and you’ll be amazed by how much refinement and complexity are also on display.

Tom Wolf

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Technical Information
Wine Type: red
Vintage: 2018
Bottle Size: 750mL
Blend: Barbera
Appellation: Barbera del Monferrato
Country: Italy
Region: Piedmont
Producer: Cantine Valpane
Winemaker: Pietro Arditi
Vineyard: Planted in 2000, 2005, 4 ha
Soil: Clay, Limestone
Aging: Aged 3 months in bottle before release
Farming: Sustainable
Alcohol: 14.5%

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About The Region

Piedmont

map of Piedmont

Kermit’s love affair with the great reds of Piemonte dates back to the early days of his career: the very first container he imported from Italy, in fact, featured legendary 1971 and 1974 Barolos from Vietti and Aldo Conterno. Regular visits since then have seen our portfolio grow to now twelve Piemontesi estates, with a strong focus on the rolling hills of the Langhe.

Nebbiolo rules these majestic, vine-covered marl slopes, giving Italy’s most mystifyingly complex, nuanced, and age-worthy reds. When crafted via traditional production methods—long macerations and extensive aging in enormous oak botti—the powerful, yet incredibly refined Barolos and Barbarescos provide haunting aromatics of tar, raspberry, incense, tea, roses, and more. At times austere in their youth but well worth the wait, they pair beautifully with the hearty local cuisine starring veal in many forms, braised beef, pastas like tajarin and agnolotti, and of course, Alba’s famous white truffles.

Surrounded by mountains on three sides, Piemonte’s climate is continental, with baking hot summers and cold winters. Nebbiolo is only part of the story here: juicy, fruity Barberas and Dolcettos represent the bread and butter throughout the region, and other native grapes like Freisa, Croatina, and the white Arneis are also noteworthy. Value abounds in the Monferrato, while Alto Piemonte also has its share of thrills to provide.

Every corner of Piemonte is rich with tradition, especially when wine is concerned. It’s no wonder we have been singing the region’s praises for over forty years.

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Inspiring Thirst

I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.

Inspiring Thirst, page 171

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