It comes to life from the legendary Francia, the southernmost cru of Serralunga d’Alba, together with Arione. For Nebbiolo, 10 different clones are used, among which the most widespread is the “lampia” variety. On each branch is then left a single bunch of grapes. Roberto Conterno, current winemaker and owner, identifies during the harvest the best parcels of that year, and from them will take shape (if there are the right conditions) the Monfortino. In the cellar, each parcel is vinified separately, with a long maceration of 5 weeks. The fermentation is carried out in truncated conical vats of Austrian wood, produced by Stockinger: a wood of the highest quality, without any roasting, in order to leave intact the qualities of the must. It is here, in the cellar, that Roberto Conterno assesses whether the barrels can be suitable to become Monfortino or will contribute to producing Barolo Francia. The wine then begins the long period of aging, always carried out in wooden barrels of various sizes and ages, usually for 7 years, with some exceptions depending on the vintage. 100/100 Robert Parker