Munaloss Vino Rosso, Garrone - 2019

Name: Munaloss Vino Rosso, Garrone
Brand: Garrone
SKU: 46310
Price: 14.99 USD
Availability: OutOfStock

Item # 46310 750mL

Cantine Garrone is a small winery nestled into the Alps in the Ossola Valley, the northernmost appellation in Piedmont. The soils are glacial schist in nature. This along with the high elevation vines makes for a formidable red blend for pizza and pasta.

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Color

Red

Vintage

2019

Country

Italy

Region

Piedmont

Producer

Garrone

Grape Variety

Nebbiolo

Barbera

Croatina

Production Methods

Organic

Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

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Staff Pick Notes

Man, the different names for the same grapes can get so confusing. Here the primary grape, Nebbiolo, is known in the northernmost region of Piedmont as Prünent. Here, blended with Barbera and Croatina (aka Borarda), it makes a yummy wine, a far cry from the hard-to-approach (in taste and price) wines from the better-known southern Piedmont brethren Barolo, or even Langhe Nebiolo. I had this with a light bottle chill and some aged Gouda cheese and it was out of sight, melding nicely with the deep, almost fudgy taste of the Gouda.

- JGM

Glossary

Piedmont

The most famous grape in Piedmont is the noble Nebbiolo, which makes the long-lived Barolo and Barbaresco. There are plenty of Nebbiolo-based wines that are quite enjoyable in their youth, however, often produced in smaller, lesser-known regions such as Ghemme or Gattinara. Several other Piedmontese grapes make striking and delicious wines: Pelaverga produces light-colored reds with distinctive notes of strawberry, cherry, and pink peppercorn. The red Freisa is vinified in a variety of styles:...

Barbera

Barbera is grown all over Italy, but the best examples of this red grape come from Piedmont, where it is made into all manner of wines - from easy-drinking quaffers to serious, cellar-worthy bottlings. Wherever they fall on the spectrum of stodginess, however, they are generally ruby-colored, full-bodied, and highly acidic, with remarkably low levels of tannins. The areas that are most strongly associated with Barbera (for good reason) are the Alba and Asti DOCs, which consistently produce...