Monleale is a hillside village in the Val Curone, in the Tortona area, nestled amongst vineyards, orchards and ridges that link the Alessandria plain to the foothills of the Ligurian Apennines. The hillside altitudes, open exposures and natural ventilation contribute to the gradual ripening of the grapes, preserving their freshness, bouquet and aromatic finesse. The soils, of Tortonian origin, are characterised by calcareous-clayey marl capable of producing structured, long-lived wines that are recognisable for their balance and depth.
The Colli Tortonesi Monleale sub-zone is primarily associated with wines made from Barbera, which must account for at least 85 per cent of the blend, with the possible inclusion of other black grape varieties authorised in Piedmont. The local winemaking tradition also includes Croatina, Freisa and Dolcetto, whilst Cortese and Timorasso find expression within the wider wine-growing heritage of the hills. In the vineyard, the espalier training system and Guyot pruning predominate; these methods are suited to controlling vigour and enhancing the quality of the grapes. The version produced in this sub-zone requires extended ageing, partly in wood, which helps to guide Barbera’s natural intensity towards more complex and harmonious profiles. Monleale’s agricultural heritage lives on today through a blend of traditional practices, artisanal sensibility and a focus on allowing the landscape to express itself fully.
