The Montaribaldi Palazzina Barbaresco vineyard is located in the municipality of Neive in the heart of the Barbaresco at an altitude of 220 meters with a south-western location. Of course this is made from 100% Nebbiolo. The Nebbiolo is a late-ripening grape variety and for the Montaribaldi Palazzina Barbaresco the grapes are not picked until the 2nd or 3rd week of October. After the first selection in the vineyard of a 2nd selection place on the selection tables and only the right grapes are stalked and slightly bruised. They are then placed in stainless steel thermo-conditioned tanks where the alcoholic fermentation takes place. The alcoholic fermentation lasts about one week at a temperature of 28-32 ° C. At Montaribaldi one is in no hurry and the wine is then allowed to remain in contact with its reading at a temperature of 20-22 ° C.

Now the wine is ready to start maturing in oak barrels. Both used barriques (225 L) and oak barrels (2,500-3,000 l) are used. The aging takes 20 months. Finally, after almost 2 years after the harvest, the Barbaresco DOCG Palazzina is bottled and after at least 4 months in the cellars of Montaribaldi. In the glass this Nebbiolo Barberesco garnet is red. The nose is full of wine with a hint of violets and aromas of cocoa, vanilla and tobacco from the maturation of the oak. On the palate, wine is full bodied but with lighter tannins than the other Barberesco's of Montaribaldi. Very refined. The wine is perfect to be combined with salami, meat and cheese.

Piedmont - synonymous with truffles, risotto and, of course, delicious wines! - is considered one of the best wine regions in Italy. Due to the local conditions of the terrain, soil and weather, a number of fantastic wines are made. Regarding the red wines, the Barolos and Barbaresco's are world-famous, powerful wines. Although the Barolo and Barbaresco are made from the same grape, Nebbiolo, and produced in adjacent areas less than 16km apart, the wines of Barbaresco and Barolo have a number of distinctive differences.

The Barbaresco area is located south of the Tanaro River and, due to its location, the area is a slightly higher average temperature that makes it possible for the Nebbiolo grape to ripen just a little earlier than in the Barolo area. Young tannins in a young Barbaresco are often not as hard as Barolo and under DOCG rules it is permitted to release Barbaresco for sale a year earlier than Barolo. The most pronounced difference between the two wines is that Barbaresco's tannins tend to soften more quickly, making the wine more accessible at a younger age than Barolo. The Barbaresco area is smaller than the Barolo area with an annual production of approximately 35% of the Barolo production with the result that Barbaresco is not so widely available on the market.