Montegalletto

Roero

First vintage: 1999

MONTEGALLETO is the ROERO that has accompanied us on our journey to this day, born from the vineyard planted by Flavio in the early 1980s on this hill called MONTEGALLETTO by the older generations of the village. In fact, it is said that the hill was renamed so because it was the first hill to see the sun in the morning AND, as the rooster crows at the first light of dawn, hence MONTEGALLETTO.

Nebbiolo Roero Montegalletto

Montegalletto

Roero

Nebbiolo

100%
Grapevine100% Nebbiolo
Production areaCastellinaldo d’Alba – Roero
LandSandy (66% sand, 30% silt, 4% clay)
Exposure / Altitudesoutheast, southwest / 300m
Breeding / Pruningcounter-espalier / Guyot
Planting density5,000 vines per hectare
Yield per hectare40hl
HarvestManual from late September to mid-October
Vinification15 to 18 days of maceration with frequent délestages and punching down; temperature controlled, maximum regime 28°C.
Refinement12 months in tonneaux, 12 months in large barrels, 12 months in bottle.
Bottles per year4.000
PairingsRoasted red meat, game, aged cheeses.
Formats0.75L – 1.5L – 3L – 5L
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Frequently Asked Questions FAQ - Cascina del Pozzo

Frequently Asked Questions

Curiosities and questions about Roero Montegalletto and related concepts

It is our most important red wine. Montegalletto is a hill in Castellinaldo d’Alba on which we produce this wine with 100% nebbiolo grapes.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.

Vineyard: Fountains

Fountains - MGA area

Pairings

Game

Roasts paired with wines

Roero Montegalletto pairs well with game dishes. The following are some game classics that are well compatible with this label:

  • Jugged hare
  • Pheasant royale
  • Raw chamois
  • Civet-style wild boar with polenta
  • Venison with truffle
  • Pappardelle with wild boar ragout

Roasted red meat

Roasts paired with wines

Roero Montegalletto is also ideal with main courses of red meat. The following are some examples:

  • Sliced steak with sweet and sour onions
  • Escalopes in pink
  • Chili con carne
  • Saltimbocca alla romana
  • Veal strips with crispy vegetables
  • Roast beef
  • fillet in crust

Roero Montegalletto is also ideal with aged cheeses.