Monferrato Rosso DOC

Parbólo

Parbólo was originally called Barbólo -
a made-up name that blends together the words Barbera and Nebbiólo, which are the two grape varieties used for making this wine

Bricco Quaglia hills in Bionzo, a small hamlet of Costigliole d'Asti.

Bricco Quaglia

Nebbiolo 70%, Barbera 30%

6000 per hectare

30 years Barbera, 10 years Nebbiolo

Guyot

south / south-east

calcareous base, mixed clay

6500 kg per hectare

3-4000 bottles

Thinning of the grapes at the end of July. Harvest at the end of September when only the best bunches are selected and collected into small wooden crates. Then grapes are gently pressed. Afterwards follows fermentation, on skins, for about 7-8 days.

in new barriques for 12 months

intense ruby red

sweet aromes of cherry marmelade, licorice, aromatic herbs

fruit dominates the ample body, with a delicate touch of oak spices and of silky tannins

14°

18-20° C, in large and generous wine glasses

12 - 15 years

This wonderful rich wine should be served like a Barolo: with red meat and game.

89/100 Veronelli’s Guide, 2 Glasses Gambero Rosso’s Guide, 16/20 L'Espresso Guide