The 35-day fermentation on skins is significantly longer than typical Barolo production, which usually ranges from 15-25 days. This extended maceration extracts maximum colour, tannins, and flavour compounds from the Nebbiolo grapes, creating the wine's characteristic structure and complexity. The longer skin contact also contributes to the wine's ability to age gracefully, developing those signature tertiary aromas of roses, tar, and earth that make Barolo the 'King of Wines'.

Monforte d'Alba is one of Barolo's most prestigious communes, known for producing some of the most powerful and age-worthy expressions of Nebbiolo. The area's calcareous-clay soils and optimal south-facing exposures create ideal conditions for slow grape ripening, resulting in wines with exceptional structure and longevity. Monforte Barolos are typically more muscular and tannic in their youth compared to those from neighbouring communes like La Morra, making this wine perfect for cellaring or enjoying with rich, hearty dishes.

Serve this Barolo at 16-18°C in large Burgundy glasses to allow the complex aromatics to fully express themselves. Decant the wine 1-2 hours before serving to soften the firm tannins and allow the cherry, violet, and spice notes to integrate beautifully. The wine's full-bodied structure and savoury profile make it an ideal match for rich dishes like braised beef, aged cheeses, or truffle-based pasta - classic Piedmontese pairings that complement rather than compete with the wine's elegance.

While this Barolo is certainly approachable now after its 36-month ageing, it's still in its youth and will continue developing for 10-15 years. The 2020 vintage was excellent in Piedmont, with ideal growing conditions producing wines with both power and finesse. You can enjoy it immediately for its vibrant fruit and structured tannins, but patience will be rewarded as the wine evolves to show more complex tertiary flavours and silkier texture over the next decade.

This style descriptor indicates a Barolo that emphasises structure and earthiness over pure fruit expression. The 'textured' element comes from the wine's firm tannins and full body, creating a substantial mouthfeel that coats the palate. The 'savoury' character reflects Nebbiolo's natural tendency toward umami-rich flavours like mushroom, leather, and herbs, balanced against the sour cherry fruit. This combination creates a wine that's more contemplative than immediately gratifying, rewarding thoughtful tasting with layers of complexity.