Vigneti Massa 'Monleale' Colli Tortonesi Barbera 2018

Winemaking

Vigneti Massa is a respected producer in Piedmont's Colli Tortonesi, known for crafting Barbera with precision and respect for the region's terroir. The estate focuses on managing vineyard and cellar work to preserve the varietal's natural acidity and mineral character, avoiding overextraction and excessive oak influence that can mask the wine's inherent elegance.

Tasting Notes

The Monleale opens with aromas of ripe dark cherry and plum, layered with subtle white pepper and an earthy minerality that speaks to its hillside origin. On the palate, this medium-bodied Barbera balances bright, food-friendly acidity with silky tannins, revealing flavors of red berries, licorice, and slate-like mineral notes that linger pleasantly through the finish. The wine's savory complexity and clean persistence make it a refined expression of the varietal—neither heavy nor simple, but rather poised and inviting.

Producer

Vigneti Massa operates as a small, quality-focused estate in the Colli Tortonesi subregion of Piedmont, where the producer has established a reputation for meticulous viticulture and winemaking. The estate emphasizes sustainable vineyard management and a measured approach in the cellar, allowing the distinctive character of Colli Tortonesi Barbera to express itself without manipulation.

Terroir

The Colli Tortonesi, located in the southern Piedmont region east of Alba, is characterized by rolling hills with calcareous clay and limestone soils that give Barbera from this area its distinctive mineral edge and bright acidity. The continental climate with warm days and cool nights allows the Barbera grape to develop ripe fruit while maintaining the crisp acidity and savory complexity that define this underrated appellation.

Food Pairings

This wine pairs beautifully with pan-seared duck breast finished with a cherry gastrique, where its acidity and mineral notes complement both the richness of the meat and the bright sauce. Try it alongside a simple pasta with ragù di vitello, or with aged hard cheeses like Parmigiano-Reggiano—the wine's silky tannins and savory character make it equally at home at a casual dinner or a more composed table.