Codronchio | Fattoria Monticino Rosso

Codronchio | Fattoria Monticino Rosso

Sale price€24,00
White
Emilia Romagna (IT)
Albana DOCG
Albana 100%
Enjoy it within 10 years
14,5% ABV
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Production and refinement

From Albana vines over 25 years old, trained using the Romagna pergola system. The vineyards are located in hilly areas, on soils characterized by clay-rich subsoil.

The harvest is late, taking place between October and November, when the grapes reach a state of over-ripeness. The grapes are picked in several passes, with careful selection of the bunches and the aim of capturing the initial development of Botrytis cinerea, responsible for so-called noble rot. This process results in greater concentration of sugars and aromatic compounds and contributes to the wine’s distinctive complexity and longevity.

The overripe grapes are pressed, followed by alcoholic fermentation of the must in stainless steel tanks at a controlled temperature. Temperature management helps preserve the aromatic character while maintaining a proper balance between concentration and freshness.

The wine is aged on fine lees for approximately eight months, with a small portion of the aging carried out in stainless steel and the remainder in barriques.

Organoleptic analysis

Visual exam

Bright golden yellow, intense and brilliant, consistent with the late harvest and over-ripening of the grapes.

Olfactory examination

The aromatic profile is rich, broad, and highly intense. Aromas of ripe yellow fruit, apricot, passion fruit, and pineapple are accompanied by candied citrus and yellow flowers. The wine’s evolution introduces notes of sweet spices, saffron, hydrocarbons, and aromatic herbs, creating a complex bouquet. The presence of noble rot contributes to the wine’s aromatic concentration.

Tasting

The palate is soft, warm, and velvety, with an initial perception that is almost off-dry, quickly rebalanced by citrusy freshness and a pronounced mineral and savory character. The palate is round, enveloping, and well structured, with a substantial yet well-integrated alcohol content. A very long, savory, and pleasant finish leaves the mouth surprisingly dry and invites another sip. Exceptionally elegant.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Codronchio | Fattoria Monticino Rosso ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Emilia Romagna

Hectares of vineyards: 23

Fattoria Monticino Rosso

Fattoria Monticino Rosso is a family-run agricultural estate founded in 1965 by Luciano and Gianni Zeoli. Since then, the family has cultivated vineyards and orchards in the hills around Imola, maintaining a direct and continuous connection with the area.

The winery has always followed an artisanal approach to wine production, rooted in respect for tradition and a strong focus on quality. The estate places particular emphasis on native grape varieties, especially Albana, Pignoletto, and Romagna Sangiovese, which are considered key to expressing the characteristics and potential of the Imola hills.

The landscape surrounding the Monticino Rosso estate is characterized by vineyards climbing the hillsides, creating an environment of soft, harmonious contours. The presence of a cool breeze helps keep the grapes healthy and accompanies the natural ripening cycle of the vines.

Fattoria Monticino Rosso

In 2000, the winery moved its winemaking facilities to the Monticino Rosso estate, into a new and better-equipped structure designed to further improve control over the various stages of grape processing. The new winery was conceived as a true “home of wine,” intended not only to optimize the production process but also to welcome visitors interested in discovering firsthand how the wines of the area are made.

Region and territory

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

The history of vine and wine in Emilia-Romagna dates back to the pre-Roman era and is linked to its most famous grape, Lambrusco. The spread of wine produced with the same grape, renowned worldwide, has also generated the belief that only ordinary wines are produced here, a misconception debunked by many examples of high quality found in the area.
At the end of the 1800s, the arrival of phylloxera marked a halt in Emilian viticulture, except in the Po Delta area, which was spared from the parasite invasion and still has many ungrafted vines.

The region is divided into two distinct geographical and cultural areas: Emilia, in the western part, and Romagna, in the eastern part. Even the predominantly cultivated grape varieties are different: in the east, barbera, croatina, malvasia di Candia, and ortrugo prevail, while in the center there are various varieties of Lambrusco, up to pignoletto in the Bolognese area, and sangiovese, trebbiano romagnolo, pagadebit, and albana in the hilly area towards the sea.

The pedoclimatic characteristics of the territory vary depending on altitude and proximity to the sea, giving rise to different wine zones, with a gradually milder climate as one approaches the Romagnola Riviera.

Imola

Imola is located in the province of Bologna, but from an oenological perspective it is a territory with a strong Romagna identity, situated between the plains and the first hills. The hilly areas, which are particularly suited to viticulture, offer highly favorable conditions for grape ripening thanks to their exposures, ventilation, and diurnal temperature variations.

The main appellations are Colli d’Imola DOC and Romagna DOC, with designations dedicated to Sangiovese, Albana, and Trebbiano. Other appellations present in the area include Reno DOC, Rubicone IGT, Sillaro or Bianco del Sillaro IGT, and Emilia IGT.

The emblematic grape variety of the area is Romagna Sangiovese, which on the hills around Imola can express remarkable freshness, acidity, fruit, and tannins, with a strong gastronomic vocation. Alongside Sangiovese, Albana and Pignoletto complete the local viticultural heritage.
A bridging wine-growing territory: Bolognese in administrative terms and Romagnolo in terms of its winemaking vocation.

Recommended pairings and dishes

Matching by concordance

The wine’s structure and alcohol allow it to stand up to substantial dishes, pairing beautifully with preparations that have a rich structure and complex aromatic character. Its pronounced aromatic intensity calls for dishes that are equally fragrant and flavorful.

Matching by contrast

The wine’s pronounced mineral and savory character finds an effective counterpoint in crustaceans, mollusks, and shellfish, as well as in rich and slightly oily preparations. With blue cheeses, the wine’s residual sugar and softness create a classic contrast with their saltiness and aromatic intensity.

It pairs well with

Vegetable risottos, fish-based first courses, fish appetizers, grilled fish, crustaceans, mollusks, shellfish, white meats, blue cheeses, aged cheeses.

Matching by concordance

The wine’s structure and alcohol allow it to stand up to substantial dishes, pairing beautifully with preparations that have a rich structure and complex aromatic character. Its pronounced aromatic intensity calls for dishes that are equally fragrant and flavorful.

Matching by contrast

The wine’s pronounced mineral and savory character finds an effective counterpoint in crustaceans, mollusks, and shellfish, as well as in rich and slightly oily preparations. With blue cheeses, the wine’s residual sugar and softness create a classic contrast with their saltiness and aromatic intensity.

It pairs well with

Vegetable risottos, fish-based first courses, fish appetizers, grilled fish, crustaceans, mollusks, shellfish, white meats, blue cheeses, aged cheeses.

Grilled prawns

A refined fish-based main course that is easy and quick to prepare. The delicate flavor, combined with the intense and distinctive aromas of the prawns, makes it perfect for summer lunches, but not only. The recipe can be enhanced with chili, lemon, garlic, and chopped herbs according to taste.

Mushroom Risotto

A dish rich in aromas and flavor, creamy and of medium structure, delicate and elegant. Chanterelles, porcini, button mushrooms, or a mix... the possibilities for an impressive first course are endless!

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