Barbera d'Asti "Montruc", Franco Martinetti
Staff Pick

Barbera d'Asti "Montruc", Franco Martinetti - 1999

750 mL
Item # 19173

Montruc is an homage by Franco M. Martinetti to Barbera, the wine he was weaned on in his youth. This rendition, however, is a serious Barbera that has been judiciously oak-aged. Rich and full-bodied yet earthy and spiced in character. A great vintage bottle of the Barbera grape that is well-known to age in the most able of hands.

$86.96/ Single Bottle
$1043.52 $939.17/ Case of 12
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Color
Red
Vintage
1999
Country
Italy
Region
Piedmont
Sub-Region
Asti
Producer
Franco Martinetti
Grape Variety
Barbera
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Staff Pick Notes

Barbera is a wine that is so approachable in its youth its easy to forget how well it can age. All that naturally high acidity, however, means it has the potential to evolve beautifully for a couple of decades. Franco Martinetti firms up the tannins by aging in oak barrels, and the results are nothing less delicious. Even with 15 years of age, this bottle has plenty of life ahead. If you drink now, decant and let it open it up for an hour. You'll be rewarded with beautiful scents of raspberry, black cherry, dried leaves and milk chocolate. It's a rich, powerful wine, but all that acidity keeps things lively and fresh. A great match with steak or meaty ragus.

- ALM

More About This Wine

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:...

Read more about Piedmont

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...

Read more about Barbera
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