Montaribaldi 創立於 1968 年，位於 Piedmont Barbaresco，由 Taliano 家族三代經營。專注於演繹當地原生品種，從旗艦的 Barbaresco、Barolo 、Barbera 到 Roero Arneis，展現出真實風土與優雅工藝。
產區保護條例：
意大利 Barbera d’Asti DOCG
產地：
意大利
種類：
紅葡萄酒
葡萄品種：
Barbera
釀造:
葡萄於酒莊內除枝，葡萄汁移到不鏽鋼缸酒精發酵約一星期，溫度為27-29°C。而在換桶和淋汁後，葡萄酒會與酒渣接觸最少兩個月，溫度為 20-22°C，後再進行蘋果酸-乳酸二次發酵。此時葡萄酒尚未澄清，其後葡萄酒便會於低溫閒置3至4個月，以讓雜質沉澱。在收成之後的夏季，此酒便可裝瓶，再於酒窖內儲存數月便上市。
品酒筆記：
明亮的紅寶石色，帶紫色光澤。散發豐富果香與淡淡香料氣息。結構良好，酸度適中，單寧柔和。
Founded in 1968 in Barbaresco, Piedmont, Montaribaldi is a third‑generation winery run by the Taliano family. Focused on native varieties, the estate crafts Barbaresco, Barolo, Barbera and Roero Arneis that embody authentic terroir and refined elegance.
Denomination:
Barbera d’Asti DOCG
Country of Origin:
Italy
Type:
Red/Rouge (Still)
Grape Variety:
Barbera
Vinification:
The Barbera grapes have to be harvested between the end of September and the first week of October. Once in the winery, grapes are destemmed and crushed. Then they are put in stainless steel thermo-conditioned tanks where the alcoholic fermentation and maceration take place. This lasts at least one week at temperature of 27-29°C.
After racking and pouring, the wine remains in contact with its lees (temperature of 20-22°C) for at least two months while it completes the malo-lactic fermentation.
Then, taking advantage of the wintriness, the wine is left to rest from 3 to 4 months at low temperature in order to facilitate the deposit of the turbidity and the clarification.
Eventually, in the summer following the harvest, the Barbera d’Asti DOCG La Consolina is bottled and, after few months of storage in our cellar, it is ready to be marketed.
Tasting Notes:
Colour: brilliant ruby red with purple reflexes;
Bouquet: fruity with hints of spices;
Taste: good structure, moderate acidity and soft tannins.
