Barbera d'Asti "Mon Ross", Forteto della Luja
Staff Pick

Barbera d'Asti "Mon Ross", Forteto della Luja - 2022

Item # 28932 750mL

Mon Ross is a Barbera that's made from hand-harvested fruit and fermented with native yeasts cultivated at the Forteto della Luja winery. Aged for 4 months in oak barrels before bottling. A classic young wine you can enjoy with roasted meats and scalloped potatoes.

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Certified Organic

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

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Staff Pick Notes

The wines of Piedmont are what started my journey in wine. The varietals of Barbera and Nebbiolo were the staple of our family table. Some of my earliest sense memories in wine are founded in these expressive wines from the volcanic Northwest. Winemaker Giovanni Scaglione carefully crafts this wine using traditional, manual techniques. Certified as a WWF 'ecological oasis' the estate is devoted to organic practices. With average an age vine more than 30 years old this wine shows a maturity and depth of flavor beyond its years. Deep garnet complexion in the glass. Vibrant nose of rose petal and dark raspberry. Balanced on the sip with an herbaceous and slightly spiced red peppercorn note. The tannin is elegant and perfectly distributed. Barbera ‘Mon Ross’ is always welcome at my family table.

- EC



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:...

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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...

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