The document provides background information on the Monferrato region in Piedmont, Italy. It describes how tectonic pressures millions of years ago formed the Alps mountains and hills in the area, creating one of the world's best wine "terroirs". The Monferrato hills have light-colored soils from sea sediments and a climate protected from rainfall by the Alps. Vineyards are located on the hillsides, producing wines like Barbera, Ruché, Freisa, Grignolino, and Cabernet Sauvignon. Fall is a pleasant season when white truffles from the region can be found and tasted.

1. Discovering
with the Enoteca Regionale del Monferrato
A great wine “terroir” of the world

2. Between twenty and two million years ago, huge
tectonic pressures caused the rising of the Alps
range. Today’s Piemonte, Northwest of Italy, is
surrounded by high mountains, on the North (Swiss
border), West (French border) and part of the South.
Under the same huge pressures, the southern and
western parts of the bottom of the sea, filling up
today’s Padanian plain, rose, forming a system of
hills named Piedmontese tertiary basin. These hills,
whose light-coloured soils are essentially sea
sediments, are one of the world’s best wine “terroir”.
The Alps give Piemonte a protection against the
“westerlies” (lowest rainfall in Northern Italy).
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

3. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
In Piemonte the
vineyards are only
on the hills’ slopes,
except for the north
side, which is
usually covered by
the forest, or
planted with
hazelnut trees. The
mountain is too
cold, and the plain
is too rich, to make
Vg aeMo fr t,
in l
ner o
a
st o te‘n tc
i fh E oe a
e
really good wine.
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a

4. Vg aeMo fr t, i o
in l
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a
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te‘n tc R go aed l
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Ma r i Gi f r
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6. 1 0K N r : neR s 4 0 m
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ma r i gl
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Ma r i Gi f r
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E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

7. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
90 Km South:
the Mediterranean ( warm) sea mitigates
the Southern Piedmont’s climate

8. T r iMo fr t
er r ner o
o
a
C ut
o nr
y
I l, ot- s
t y N r We t
a
h
R go
e in
Pe ne(id n)
imo t Pe mo t
P o ic
rvn e
Ae s n r a d(at l ) si A r a sa d r
ls a di n p ral A t
a
i y
mei n tn ad
c
ltu e
ai d
t
45° N
45° N
dsa c rm tes a( am s a 90 km
itn ef
o h e w r e)
62 m
Dsa c rm teAp a g
itn ef
o h lsR n e
100 km
62 m
atu e
ltd
i
100-300 m slm
300-1000 feet
mop oo y
rh lg :
hills, vineyards on the slopes, excluding North face
mans i
i ol
s
silty-clay-calcareous, light grey, 1-3 m deep
b do k
e rc
soft limestone from sea sediments
C I TCD T
LMA I A A
E rp a tn ad
uo e nsa d r
A r a sa d r
mei n tn ad
c
DD Winkler
1700-1900 °C
3100-3500 F°
DD Huglin
2200-2400 °C
4200 °F
Average July Temperature
24 °C
77 °F
Average January Temperature
0 °C
32 °F
Annual Rainfall
700 mm
275 inches
dryest month
January-July
January-July
MANG A E IE
I R P VN S
MANDO C
I . ..
B rea
ab r
Barbera d'Asti, Barbera del Monferrato
R cé
uh
Ruché di Castagnole Monferrato
Fes
ria
Monferrato Freisa
G in l o
r oi
g n
Grignolino d'Asti, G. del Monferrato Casalese
Maurizio Gily
“Terroir 2006”
University of
California,
Davis,
March 2006

9. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
The vine’s budburst
occurs, usually, in the
first days of April.
Usual vintage time:
Chardonnay:
First days of September
R c é Mo c t:
u h , s ao
- e tmb r 0
S pe e 1
G in l o
r oi ,
g n
Mav sad C s ro
la i i a oz :
- e tmb r 02
S pe e 2 -5
B rea Fes :
ab r, ria
- n o S pe e t
e d f e tmb ro
O tb r 0
co e 1
Cabernet Sauvignon:
October 7-15

10. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
No “monoculture” in Monferrato: meadows, fields and a
lot of forests share the territory with the vineyards,
providing a lovely landscape, and a great reserve of
“biodiversity”. (In the centre, the hill of Maria’s Holy
Mountain of Crea, with its world known Sanctuary)

11. Mo fr t h sb e nid p n e t o nr,
ner o a e na n e e d n c u t
a
y
b t e nteXha dteX Ihc nuis rld
ew e h t n h VI e tr ,ue
t
e
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yte rus so Mo fr o tlt e a
a
l
p ro teS v ykn d m. n a t sa dod
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e
s te nsw te sti a ce t itr. h
et me t i s hs n in hsoy T e
l
n
mantw r fh C mioc sl ae a kt
i o e o te a n a t
ed tsb c o
Xt e tr.
I
hc nuy
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

12. Monferrato has quite a low
annual rainfall for Northern
Italy, about 700 mm (27
inches), mostly during fall and
spring. The summer is usually
hot and dry. But some storms,
even hailstorms, can
sometimes occur. There is no
irrigation in the vineyards.
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

13. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
Fall is maybe the nicest season in Monferrato, with
clear light and colours. And it is the season to find and
taste the white truffles, this being maybe the world’s
main production area. The cult of good food is a
substantial element of Asti and Monferrato traditions.

14. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
The earth rests, under a misty sheet,
waiting for a new season and a new crop.
Otil Moe o
t i
g o( lt )

15. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
Ol oa
i l
v
T ew ne i Mo fr t i q i mi frh ltu e te
h itrn ner o s ut l o te ai d ,h
a
e d
t
s o i u c mmo , n u u l n to glsig T i i te
n w s no
n a d s al o ln a t . hs s h
y
n
ra o w y fr n c nuis tes e h rsf m teAp
e s n h ,o ma y e tr ,h h p ed r
e
o h ls
h v b e bign tes e pt ga ei Mo fr t i
a e e n r ig h h e o rz n ner o n
n
a
w ne.
itr

16. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
V g aeMo f ra o
in l
ne r t
T ea e swh r t es o met s o e t r t eb s fr
h ra
ee h n w
l o n s ae h e t o
s
wie r wig p re t x mpe b igt e“uì” nMo frao
n g o n , efc e a ls en h s l i
n
ner t .

17. R cé
uh
Mo fr t:h G a e
ner o te rp s
a
Fes
ria
B rea
ab r
G in l o
r oi
g n
Mav sad
la i i
C s ro
a oz
Crs
ot e
e
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

18. Barbera
The Barbera grape is a late ripening one,
being harvested between the end of
September and mid October.
The vineyard has to be controlled through
canopy management and bunch thinning, to
avoid possible overcropping in some years.
The bunch has medium size;
the berry is slightly oval shaped, very rich in
sugar, rich in colour, and has a medium or
low quantity of tannic compounds.
The wine is fresh, dry, fruity (cherry, plum), with good acidity
and no abstringent tannins. Ideal “food wine”, it matches very
well with steaks, cured mead, medium aged cheeses, pasta
with meat sauce, salt stored fish and many other foods. The
most classic marriage: the “Bagna Cauda”
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

19. T eS uh r Pe mo t
h o ten id n
w n dsr t shared in
ie itc is
i
different “terroir”: the Langhe,
home of Barolo, Barbaresco
and Barbera d’Alba wines, in
the South-West; the Asti and
Monferrato hills, in the
centre; Gavi and Tortona
hills in the South-East, the
Mo fr t C s ls in the
ner o a ae e
a
N r -a t. The southern
ot E s
h
hills are higher, the northern
ones lower and warmer.
Here, in the northern and
central hills, the main vine
variety is Barbera, which
needs much heat for a good
ripening.
Vg aeMo fr t, i o te
in l
ner o st fh
a
e
‘n tc R go aed l nert”
E oe a e in l e Mo fr o
a
Courtesy of Gribaudo editore
Map from the book
“Piemonte Vigneto tutto DOC”
A.A. V.V. 2002

20. DOC Surface hectares
Source:
PIEMONTE BARBERA,
19,72%
altre DOC, 0,35%
BARBERA D'ALBA,
13,86%
COLLI TORTONESI
BARBERA, 2,20%
BARBERA DEL
MONFERRATO,
18,20%
BARBERA D'ASTI,
45,67%
2003. Source:Consorzio di Tutela Vini d’Asti e del Monferrato and

21. B g aC u a Olive oil and anchovies came from the Ligurian
an ad shores to Piemonte along the “salt trail”, crossing the Appennino
mountains, and met the garlic to make-up the most traditional
sauce for fall vegetables. Bagna cauda should be eaten very hot
(the pot is continuously heated by a small fire), drinking young
Barbera, and sharing it with many friends.
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

22. Ruché
The Ruchè grape is quite early ripening,
being harvested about 10th of september.
The vineyard has to be controlled through
canopy management and bunch thinning, to
avoid possible overcropping in some years.
The bunch has medium to big size;
the berry is very rich in sugar, medium in
colour and tannic compounds, rich in
terpyneol flavours (rose, violet, spices),
pleasant to eat.
The wine is usually dry, while other
aromatic grapes in Piedmont are typically
processed to have a sweet one (Moscato,
Brachetto, red Malvasia of Casorzo)
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

23. A o h rsd o
n t e ie f
Pe n e
imo t :
T e“it D ”
h l l OC
te
wn s
ie
R c éd
uh i
C sa n l
a t g oe
Mo fra o
n ert :
s lp o u to ,
mal r d c in
bgp ro aiy
i es n l
t
Courtesy of
Gribaudo editore
Vg aeMo fr t, i o
in l
ner o st f
a
e
te‘n tc R go aed l
h E oe a e in l e
Mo fr t”
ner o
a
Map from the book
“Piemonte
Vigneto tutto DOC”
A.A. V.V. 2002

24. Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
T ea ac i o Mo fr t
h n rhc f ner o
a
Don’t call it “pink”, “rosé” or “blush”: it’s a light red wine. It is a
red wine, while it is fermented with the skins and has a good
tannic structure. The color is a light, bright red, without any
violet nuance. The nose is not very strong at the first
impression, but quickly increases into the glass. Some typical
characters: raspberry, wild rose berry, strawberry leaf, spices
(white pepper, clove), almond. Every Grignolino has, anyway,
its own profile, depending on the place where it is grown.
In the mouth it looks much more “strong” than expected form the eye and from the nose,
mostly at a final impression. The tannic fibre is tight, and the wine has often a good
length, with hints of pepper and spices, and a good balance between sweetness and
astringency.
Luigi Veronelli, the greatest Italian wine-writer of the XXth century, defined it “anarchic”,
the same definition he used to give for himself and his anti-conformist attitude: this
explains very well how much he loved this wine.
The main growing area of this indigenous grape is Northern Monferrato, on the left shore
of the Tanaro river, with two DOC: Grignolino d’Asti (Western) and Grignolino del
Monferrato Casalese (Eastern).
The Enoteca Regionale del Monferrato in Vignale is located in the heart of the second
area.

25. Ma r i Gi f r
ui o l o
z
y
E o e aR go ae
n t c e in l
d l ne r t
e Mo f ra o
al ih sr s r e
lr t e e v d
g
Grignolino
Courtesy of
Gribaudo editore
From the book
“Piemonte
Vigneto tutto DOC”
A.A. V.V. 2002
Vg aeMo fr t, i o te‘n tc
in l
ner o st fh E oe a
a
e
R go aed l nert”
e in l e Mo fr o
a

26. Freisa
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g
a grape to discover
The growers plant Freisa in the medium part of the slopes,
where exposure to light is still high but more water can be
found in summer than at the top of the hills: in fact this
grape is susceptible to drought and mould-resistant. The
berry is small and the skin is thick, so that a big amount of
colour and tannins are available in the must.
DNA genetic studies have revealed that the grape is a close
relative of the Nebbiolo (the grape used to make Barolo,
Barbaresco, Ghemme etc.).
In the Monferrato district Freisa is traditionally blended with
other grapes during winemaking, but there is also a tradition
for single grape wines, which are very intense, fruity and
slightly astringent, due to the high content of tannins. The
“vivace” (slightly sparkling) version is as traditional as the
still version. The first is particularly recommended for
serving with cured meat and fresh bread for an afternoon
“merenda” (snack).
DOC: Monferrato Freisa, Freisa d’Asti

27. Malvasia di Casorzo
Many Italian grapevines, both white and red, are
called “Malvasia” (Malvasia di Candia, del Chianti,
di Brindisi etc.) The name is supposed to come from
the Greek port of Monemvasia, site for an ancient
Venetian fortress and for a trading market between
the West and the East.
Tha Malvasia di Casorzo is a black berry grape,
medium-late ripening, aromatic, usually processed
with the double fermentation technique to have a
sweat, aromatic, lightly sparkling wine, to serve chill,
terrific to match with cakes and cookies.
The “passito” (raisin wine) is the most precious
version of the Malvasia wines: the grapes are dried
on a straw bed to gain high sugar and aromatic
concentration.
Then the grapes are pressed and put to ferment for a long time, at low temperature,
until the yeasts’ activity naturally stops due to the high alcohol degree.
The DOC Malvasia di Casorzo is grown in a small area, at the border between the
Provinces of Alessandria and Asti, into the town limits of Casorzo, Grana, Grazzano
Badoglio (Asti), Vignale Monferrato, Altavilla, Ottiglio, Olivola (Alessandria).
Ma r i Gi f r
ui o l o
z
y
E o e aR go aed l n e r t
n t c e in l e Mo f ra o
al ih sr s r e
lr t e e v d
g

28. A oh r ieo
n te sd f
Pe ne
imo t:
T e“ te
h lt
il
D C wn s
O ” ie
T et ord
h w e
Mav sa
la i:
s et
wa
ad
n
d l hfl
ei t
g u
wn s
ie
Courtesy of
Gribaudo editore
Vg aeMo fr t, i o te
in l
ner o st fh
a
e
‘n tc R go aed l nert”
E oe a e in l e Mo fr o
a
Map from the book
“Piemonte
Vigneto tutto DOC”
A.A. V.V. 2002

29. Thank you for your attention
from the wine growers of Monferrato
and the town Councils of:
Altavilla Monferrato, Casale Monferrato, Casorzo,
Cella Monte, Cerrina, Conzano, Frassinello,
Fubine, Lu Monferrato, Murisengo, Olivola,
Ozzano Monferrato, Pomaro, Ponzano Monferrato,
Rosignano Monferrato, Sala Monferrato,
San Giorgio Monferrato, Serralunga Di Crea,
Terruggia, Ottiglio, Treville,
Vignale Monferrato, Villadeati
A dteP o ic o Ae s n r
n h rvn e f ls a di
a

30. Welcome!
Enoteca Regionale
del Monferrato
Palazzo Callori
Piazza del Popolo 12
info@enotoecadelmonferrato.it
www.enotecadelmonferrato.it
+39 0142 933243