PIEMONTE WINES - AMALIA, MONFORTE D’ALBA
The story of a family in which passion and dedication come together to create great wines, the authentic expression of an area that is unique in the world.
The Cascina Amalia winery is located in Monforte d’Alba, one of the eleven municipalities in Piedmont where the famous Barolo wine is made.
Cascina Amalia was established in 2003, when the Boffa family, seduced by the gentle tranquillity of the area, purchased an early 20th century farmhouse together with the vineyards around it. New spaces and volumes were designed, and the main body was transformed into a cosy and very charming B&B. The original hospitality project soon evolved dramatically: Luigi Antonio Boffa and Maria Angela Brosio fell in love with the territory, the people and, of course, the wine, which occupies an important place in the life of the local community.
Gigi and Maria Angela decide to start making their own wine, buying more vineyards, including two plots in the prestigious crus of Bussia and Le Coste di Monforte. Their intent was clear: to make high quality wines with respect for terroir and tradition, in an elegant and secluded setting. The winery they built was both functional and perfectly integrated into the landscape. Gigi and Mariangela’s son Paolo Boffa, who has always been passionate about wine, took over the running of the winery in 2007. Today the winery has seven hectares of organically managed vineyards, all in the municipality of Monforte d’Alba, and produces the area’s classic wines using methods that respect the natural balance and organoleptic qualities conveyed by each grape variety and each vineyard.
With commitment and passion, we work to produce high-quality wines that express the values of the territory and culture of the Langhe.
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DOLCETTO D’ALBA D.O.C.
Grape : Dolcetto 100%
According to local tradition, Dolcetto is a wine to be enjoyed with all courses of a meal, but thanks to the special microclimate of the Sant’Anna vineyard, our Dolcetto can be regarded as a more complex wine, also suited to moderate ageing.
Municipality: Monforte d’Alba Surface area: 2.7 ha in the Sant’Anna area of Monforte d’Alba
Vineyards: “Sant’Anna”: mainly westerly exposure, at an average altitude of 450 metres above sea level; area characterised by large amounts of clay and limestone; climatically windy. Lequio Formation soils originating in the Serravallian / Late Tortonian period. Year planted: 1971 Vine training system: Guyot Vine density: 5000 plants/ha Yield: 7.0 tonnes/ha Vinification: The grapes are harvested by hand and sent immediately to be vinified. After a maceration period of 6-8 days, the wine undergoes malo-lactic fermentation, followed by about 8 months’ ageing in stainless steel. It is then bottled and, after a short period of bottle ageing, released onto the market.
Recommended serving temperature: 16 - 18 ° C
BARBERA D’ALBA D.O.C.
Grape : 100% Barbera d’Alba
Barbera, a typical Piedmontese grape variety, reaches good levels of maturity, concentration and freshness in the Sant’Anna sub-zone in the municipality of Monforte d’Alba thanks to the meticulous work carried out in the vineyard.
Municipality: Monforte d’Alba. Surface area: 1 ha in the Sant’Anna area
Vineyards: Mainly westerly exposure, at an average altitude of 450 metres above sea level, area characterised by clay and limestone, and in the Sant’Anna vineyard. Lequio Formation soils originating in the Serravallian/Late Tortonian period.
Year planted: 1998 Vine training system: Guyot Vine density: 5000 plants/ha Yield: 7.0 tonnes/ha Vinification: The grapes are harvested exclusively by hand, with meticulous sorting of the bunches. The wine spends about eight months in steel tanks before bottling.
Recommended serving temperature: 16 - 18 ° C
LANGHE NEBBIOLO D.O.C.
Grape : 100% Nebbiolo
Langhe Nebbiolo is the young expression of the prestigious Piedmontese Nebbiolo grape, in which the fruity and floral notes of the variety are expressed to the full.
Appellation: Langhe nebbiolo Doc Municipality: Monforte d’Alba Grape: 100% Nebbiolo Vineyards: westerly exposure, about 450 metres above sea level. Soil: Lequio Formation Year planted: 2004 Vine training system: Guyot Vine density: 5000 plants/ha Yield: 7.0 tonnes/ha Vinification: The grapes are harvested by hand and sent immediately to be vinified. After about 10 days’ maceration, the wine undergoes malo-lactic fermentation. It then spends about 12 months in French oak barrels with a capacity of 3,000 litres, at the end of which it is bottled. The wine is released for sale after a short period of bottle ageing.
Recommended serving temperature: 16 - 18 ° C
BAROLO D.O.C.G. BUSSIA 2017
Grape : Blend of local red grapes
Nebbiolo grapes reach their finest expression in Barolo, a traditional wine that offers the best representation of Italy’s oenological heritage in the world.
Appellation: Barolo Docg Municipality: Monforte d’Alba
Grape: 100% Nebbiolo Vineyards: Le Coste di Monforte d’Alba, east/south-easterly exposure, at an average altitude of 400 metres above sea level, the last hills of Barolo towards Serralunga. Soil consisting of sandy Sant’Agata fossil marls from the Tortonian period.
Fantini vineyard in Bussia, west/south-westerly exposure, average altitude 450 metres above sea level, Bussia sub-zone. The soils are made up of Diano sandstone.
Year planted: Vigna Fantini Bussia 2007 – Vigna Le Coste 1982 Vine training system: Guyot
Vine density: 5000 plants/ha Yield: 6.0 tonnes/ha Vinification: The grapes are harvested by hand into crates and sent immediately to be vinified. After destemming-crushing and the start of fermentation, floating cap maceration begins, with daily pumping over for about 20 days. After the first racking, necessary for the decanting of the young wine, malo-lactic fermentation takes place. The wine then spends 30 months resting in 30 hl French oak barrels. This is followed by bottling and bottle ageing before release for sale.
Recommended serving temperature: 18 ° C
BAROLO D.O.C.G. COSTE DI MONFORTE
Grape : 100% Nebbiolo
This was the first single vineyard Barolo produced by Amalia Cascina in Langa in 2010, from a selection of grapes from the prestigious Le Coste vineyard in Monforte d’Alba.
Appellation: Barolo Docg Municipality: Monforte d’Alba
Grape: 100% Nebbiolo Surface area: 1 ha in the Le Coste area of Monforte d’Alba.
Vineyards: e Coste di Monforte: east/south-easterly exposure, at an average altitude of 400 metres above sea level, the last hills of Barolo towards Serralunga. The soils consist of sandy Sant’Agata fossil marls from the Tortonian period.
Year planted: 1982 Vine training system: Guyot Vine density: 5000 plants/ha Yield: 6.0 tonnes/ha Vinification: The grapes are harvested by hand into crates and sent immediately to be vinified. After destemming-crushing and the start of fermentation, floating cap maceration begins, with daily pumping over for about 20 days. After the first racking necessary for the decanting of the young wine, malo-lactic fermentation takes place. The wine then spends 32 months resting in medium-sized (26 hl) French oak barrels. This is followed by bottle ageing.
Recommended serving temperature: 18 ° C
BAROLO D.O.C.G. Bussia Vigneto Fantini
Grape : 100% Nebbiolo
This is a single-vineyard Barolo from Amalia Cascina in Langa, a version produced from a selection of grapes from the prestigious Fantini vineyard in Bussia. The Fantini vineyard lies at a higher altitude than the others belonging to the same cru and on soils consisting of Diano sandstone from the Tortonian period with a high percentage of sand.
Appellation: Barolo Bussia Docg Municipality: Monforte d’Alba
Grape: 100% Nebbiolo Vineyards: “Fantini” in the Bussia sub-zone, with south-westerly exposure, average altitude 450 metres above sea level, characterised by Diano sandstone from the Tortonian period with a high sand content.
Year planted: 2007 Vine training system: Guyot Vine density: 5000 plants/ha Yield: 6.0 tonnes/ha Vinification: The grapes are harvested by hand into crates and sent immediately to be vinified. After destemming-crushing and the start of fermentation, floating cap maceration begins, with daily pumping over for about 20 days. After the first racking necessary for the decanting of the young wine, malo-lactic fermentation takes place. The ageing process progresses with 32 months in 26 hl French oak barrels. This is followed by bottle ageing.
Tasting Notes : Recommended serving temperature: 18 ° C