Montalbera | Grigne 2010

PV Tasting Notes

The 2009 Grigne comes from the Grignolino grape, and this is really so pretty, it is a red but appears more like a rose, the colour is bright pink/red, aromas of redcurrant, sour cherry, cranberry notes shine. The mouth is no less surprising, sweeter red berry have a delicacy to them countered by orange peel and almond flower, juicy and light bodied, with good balance and fresh clean acids on the finish. This would pair perfectly with lightly cooked tuna steak or even better with Vitello Tonnato (Thin slices of cold veal with tuna flavoured mayonnaise). Better still would be with BBQs and chill it down to 16 degrees, have this as your summer red, luverly....

Because this is a lighter style red, it will suit all manner of fish, especially super fish, Tuna, Swordfish etc. Ideal for a selection of Asian foods, especially Thai, BBQs, big salads, this would also pair well with Rosemary skewered rabbit on truffle and Champagne risotto, Rabbit wrapped in Serrano ham with chicory and orange salad, Shredded leek and partridge salad, Honeyed crispy duck, Seared sesame duck with oriental-style salad, Wild duck with blackcurrant and cassis sauce, and would go well with something like Trout and Parma ham, this is light, fruity and versatile.

Azienda Agricola Montalbera was started at the beginning of the 20^th Century. They have had a single goal for the past decade, “taste for excellence” and have set about achieving this goal with a really obscure grape varietal. Makes you think, they’re either crazy or geniuses, but decidedly full of passion. Still virtually unknown outside of Italy, but becoming recognised within the country by all of the wine guides, it will not be long before Montalbera gain the international recognition they truly deserve. Planted predominately with Ruche and a certain amount of Grignolino, they currently produce 55% of worldwide production of Ruche, I suppose it would naturally figure that they would be the best with this varietal, but recent inward investment developments and increases in quality have been nothing short of stellar.