Delivery time 2-3 working days
An exceptional Barbaresco single-vineyard wine with great elegance and balance.
Montefico is a relatively small eight hectare but all the more important vineyard located on the eastern side of the Barbaresco growing region. There are only four wineries that have plots on this renowned cru and La Ca Növa is one of these wineries. At the end of the 19th century, the family acquired almost 2 hectares of vineyards on the southern part of Montefico, called Bric Mentina, . This cru is known for the finesse and remarkable elegance of its Nebbiolo wines, unparalleled in the entire Barbaresco area.
The grapes for the La Ca Növa Barbaresco Montefico Bric Mentina 2018 are carefully harvested by hand in October and then immediately destemmed and lightly pressed. Fermentation follows without temperature control, both in stainless steel tanks and in open wooden vats . This process usually takes up to 30 days. Maturation thereafter takes place over a two-year period in large oak barrels, as is tradition. Six months of bottle storage then completes the maturation process.
This Barbaresco from Cru Montefico Bric Mentina is characterized by exceptional elegance and balance. It has a fine bouquet with red fruits, dark cherries, but also with balsamic notes. On the palate it is supple and elegant with polished tannins that are well-proportioned. The hearty and persistent finale rounds off the drinking pleasure wonderfully. Immediate and ready to drink, this wine will reach its enormous potential over the next 20+ years. Buy La Ca Növa 2018 Montefico Barbaresco at Babarolo!
It goes very well with red meat dishes, but also with lamb, game and mature cheese. The winery practices organic viticulture.
The producer: La Ca Növa
The La Ca Nova winery is located right on the outskirts of the village of Barbaresco. The owner is Marco Rocca, a traditional producer and a quiet man who works with great consistency. He knows from years of experience how to produce grapes of the highest quality.
He is a pioneer for the culture of the Langhe and makes the wines in a natural, non-technological way. He only uses natural yeasts for fermentation and does not control the temperature. He uses open wooden vats and aerates the mash with a large wooden spoon. This is a strenuous, tedious and time-consuming process, but it is capable of extracting much more color and polyphenols from the mash.
The winery produces about 50,000 bottles per year. Production focuses on three Barbaresco wines, two of which come from the Crus Montefico and Montestefano. He also makes Nebbiolo, Barbera and Dolcetto.