Our wines
A gamble on the combination of love and passion for wine and its ancient culture with the latest techniques of winemaking, has brought new life to La Mondianese winery and agriturismo .
The renovated nineteenth-century farmhouse combined with the state-of-the-art cellar for winemaking and ageing, dominates over 17.3 acres of vineyards nestled gently in the hills of Montemagno Monferrato and Castagnole Monferrato, one of the best wine regions in Piedmont (Asti-Italy).
This is the home of Grignolino, Barbera and Ruchè wine, whose vines receive their unique and precious organoleptic characteristics as a gift from the sun and the earth.
La Mondianese is truly the cradle of choice for these noble wines.
Monferrato D.O.C. Bianco
“Assobianco”
Variety: Timorasso and Italic Riesling.
Vineyard’s location: Located all around the winery
Soil: Limestone marl.
Production per hectare: 50 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: From the beginning of September.
Vinification: Pressed grapes and cold-fermented.
Ageing/Storage: In steel at a controlled temperature and then in bottles.
Alcohol content: 13%–13,5% Vol.
Color: Clear straw yellow.
Bouquet: Fresh and fruity with flinty hints.
Taste: Mineral, citrus fruit hints, soft and persistent.
Tasting temperature: 10-11°C.
Serving suggestions: As an aperitif with finger foods, fish, and white meat.
Vino Rosato
“A Tutto Rosa”
Variety: Ruché and Grignolino.
Vineyard’s location: Located all around the winery.
Soil: Marine sedimentary origin, calcareous loam in texture.
Production per hectare: 50-60 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: Mid-September.
Vinification: In steel with fermentation at a controlled temperature.
Ageing/Storage: In steel.
Alcohol content: 13,5%–14,5% Vol.
Color: Medium intensity red ruby.
Bouquet: Net, delicate which reminds of cherry and black cherry hints.
Taste: Dry and harmonious with a light tannic note typical of the variety.
Temperature of tasting: 16-18°C.
Serving suggestions: Excellent served fresh as an aperitif. Suitable with fatty foods. Its tannicity “cleans” the mouth, so it’s perfect with cold cuts, hunted meats and fresh cheeses.
Grignolino d’Asti D.O.C.
Variety: 100% Grignolino.
Vineyard’s location: Located all around the winery.
Soil: Marine sedimentary origin, calcareous loam in texture.
Production per hectare: 50-60 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: Mid-September.
Vinification: In steel with fermentation at a controlled temperature.
Ageing/Storage: In steel.
Alcohol content: 13,5%–14,5% Vol.
Color: Medium intensity red ruby.
Bouquet: Net, delicate which reminds of cherry and black cherry hints.
Taste: Dry and harmonious with a light tannic note typical of the variety.
Temperature of tasting: 16-18°C.
Serving suggestions: Excellent served fresh as an aperitif. Suitable with fatty foods. Its tannicity “cleans” the mouth, so it’s perfect with cold cuts, hunted meats and fresh cheeses.
Barbera d’Asti D.O.C.G
“La Bella”
Variety: 100% Barbera.
Vineyard’s location: Located in a beautiful position in the district of Agliano Terme.
Soil: Sedimentary origin, calcareous clay-loam.
Production per hectare: 60-80 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: From the beginning of September.
Vinification/Storage: In steel at a controlled temperature.
Alcohol content: 14%–15% Vol.
Color: Intense red with violet reflections.
Bouquet: Rich and fruity with red fruit hints.
Taste: Good structure and acidity, pleasant, round and with soft notes of mature fruits.
Tasting temperature: 16-18°C.
Serving suggestions: Suitable with hot starters, stuffed pasta with meat, semi-hard cheeses and red meat. Perfect with Bagna Cauda, a typical Piedmontese dish made of anchovies.
Monferrato Rosso D.O.C.
“Barù”
Variety: Barbera and Ruché.
Vineyard’s location: Located all around the winery.
Soil: Sedimentary origin, calcareous clay-loam.
Production per hectare: 60-80 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: From the beginning of September.
Vinification/Storage: In steel.
Alcohol content: 13,5%–14,5% Vol.
Color: Amaranth red.
Bouquet: Rose petal notes and red fruit hints.
Taste: Soft and well-balanced with an initial light acidity, persistent and hot on average.
Tasting temperature: 16-18°C.
Serving suggestions: With hot starters, fresh pasta with meat ragù, roast beef and unmatured mountain cheeses.
Ruchè di Castagnole Monferrato D.O.C.G.
“Oniro”
Variety: 100% Ruchè.
Vineyard’s location: Located all around the winery.
Soil: Marine sedimentary origin, calcareous loam in texture.
Production per hectare: 60-80 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: From the beginning of September.
Vinification: In steel at a controlled temperature.
Ageing/Storage: In steel
Alcohol content: 14%-15,5% Vol.
Color: Intense red tending towards garnet after some years of ageing in the bottle.
Bouquet: Intense, persistent with dog rose petals and white pepper hints.
Taste: Warm to the palate, harmonious, full-bodied and balanced with a slight tannic component.
Tasting temperature: 18-20°C.
Serving suggestions: As an aperitif with focaccia and finger foods if served fresh. Good affinity with delicate main courses and with ratatouille. Suitable with white or red meat cooked in the oven. Great served with dry pastry.
Ruchè di Castagnole Monferrato D.O.C.G
Riserva “L’inizio”
Variety: 100% Ruchè.
Vineyard’s location: Located all around the winery.
Soil: Marine sedimentary origin, calcareous loam in texture.
Production per hectare: 60-80 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: From mid-September.
Vinification: In steel at a controlled temperature.
Storage: In steel
Ageing: 12/14 months in French wood barriques to become “RISERVA”, then assembled in steel before bottling.
Alcohol content: 14%-15,5% Vol.
Color: Garnet red.
Bouquet: Intense, harmonious with hints of flowers and jam. Rich of spicy notes evoking incense.
Taste: Harmonious, warm to the palate, slightly tannic, low acidity, long persistency of almond notes and liquorice at the end.
Tasting temperature: 18-20°C.
Serving suggestions: Hot starters and elaborated main courses. Red meats, fondue and medium-aged cheeses, aged Robiola d’Alba, and Roccaverano. (Piedmontese typical cheeses)
Monferrato D.O.C. Rosso
“Assorosso”
Variety: Merlot, Cabernet S. and Syrah.
Vineyard’s location: Located all around the winery.
Soil: Sedimentary origin, calcareous clay-loam.
Production per hectare: 60-80 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: From mid-September.
Vinification: In steel at a controlled temperature.
Ageing/Storage: 12 months in French wood barriques than 10 months in steel.
Alcohol content: 14%–15% Vol.
Color: Red with garnet reflections.
Bouquet: Rich and fruity.
Taste: Good structure, fresh and harmonic, with fruity and spicy hints.
Tasting temperature: 18-20°C.
Serving suggestions: Suitable with hot starters, stuffed pasta with meat, medium-aged cheeses, and roasts.
Monferrato D.O.C. Rosso
“Noah”
Variety: From the assembly of Cab. S., Syrah with Barbera or Ruchè, depending on the year.
Vineyard’s location: Located all around the winery.
Soil: Marine sedimentary origin, calcareous of medium texture.
Production per hectare: 60-80 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: From mid-September.
Vinification: In steel at a controlled temperature.
Storage: In steel.
Ageing: 18/30 months in French wood barriques, then assembled in steel and aged for at least 3 months in bottles.
Alcohol content: 14%-15,5% Vol.
Color: Garnet red.
Bouquet: Velvety and enveloping with cherry and spicy hints.
Taste: Full and harmonious, warm and round, with good structure, balanced between softness and tannicity.
Tasting temperature: 18-20°C.
Serving suggestions: Excellent pairing with savoured meals, grilled red meat, spicy soups and aged cheeses.
Barbera d’Asti D.O.C.G. Superiore
Variety: 100% Barbera.
Vineyard’s location: Located in a beautiful position in the district of Agliano Terme.
Soil: Sedimentary origin, calcareous clay-loam.
Production per hectare: 60-80 q/Ha.
Plants per hectare: 5000.
Training system: Espalier with guyot pruning.
Beginning of the harvest: From the beginning of September.
Vinification/Storage: In steel.
Ageing: 16 to 28 months in French barriques and then steel for 3 months before bottling.
Alcohol content: 14,5%–15,5% Vol.
Color: Red with garnet reflections.
Bouquet: Hot and dry with mature fruit hints.
Taste: Full-bodied, alcoholic and appropriately acid, well-balanced and rich, with soft tannins which increase the persistence.
Tasting temperature: 18-20°C.
Serving suggestions: Suitable with traditional Piedmontese foods such as red meats, roasts, hunted meats and aged cheeses.
