WINE INFORMATION

Monsecco was established in 1948 by Lorenzo Zanetta, a nègociant specializing in wines from the Alto Piemonte, specifically the neighboring zones of Coste delle Sesia and Colline Novaresi. The wines had an understated elegance, and Gattinara was the standard bearer. But the Monsecco name disappeared suddenly from the market. In 1993, Lorenzo’s sons Sergio and Valter recreated the company, purchasing five hectares of vines and leasing three more in the area around the towns of Gattinara, Ghemme, and Sizzano. The soils here are volcanic, with porphyry, granite and sand as well as a high concentration of minerals. The vineyards grow on hillsides at varying elevations, and the vines for this wine average 35 years old. Harvest is manual and usually occurs in late October. While Gattinara (Nebbiolo) is still the flagship wine, the Zanettas also grow other reds: Uva Rara (also know n as Bonarda, but not the same as Bonarda Piemontese), Croatina, and Vespolina.

Grapes for this wine are 100% destemmed and fermented at controlled temperature for about two weeks in stainless steel. The wine is racked to 50-hectoliter botte after 30 days for natural malolactic fermentation. It is racked again to botte, where it ages for 30 months in barrel. The wine is bottled unfined and unfiltered (easily noticed in your glass). It sees a minimum of one year in bottle before release. In fact, the wine is only released when the Zanettas deem it able to be consumed with pleasure.

TASTING NOTES

A slight cloudiness reminds you that this wine is unfined and unfiltered. Immediately after the cork is pulled, the wine is somewhat mute aromatically, offering subtle red fruits, bramble, a touch of tomato leaf, black pepper, and pencil shaving. The palate is structured by fine, well-integrated tannins, very inviting at the table. The wine becomes more generous with air (if it’s an option, consider decanting). Cherries and dried red currants dominate the fruit, and savory notes of black pepper and bramble complement it. It is medium bodied with a longer finish.

FOOD PAIRING

A classic pairing for mushroom risotto, this also pairs well with roasted red meats. Cheese (blue, hard, sharp, or stinky) and cheese fonduta are good partners. Try braised oxtails, or pasta with meat sauce. A touch of white truffle shaved over pasta is also good.

Duck, Grilled preparations, Hearty stew, Lamb, Red Meat, Roasted Root Vegetables, Tomato Sauce