The everyday Barbera has a name: Umberta. A wine with great freshness and easy to drink made from grapes that come from different vineyards planted between 1940 and 1999. Umberta is fermented in concrete vats where it also ages for 10/11 months before resting in the bottle for 3 more months. A Barbera that is a woman, rich and juicy, with aromas of wild berries ad a pulpy fresh palate.
In the northernmost area of Monferrato, there is Montaldo Cerrina, a town of very few souls but which is certainly experiencing a splendid moment thanks to the work of Fabrizio Iuli, winemaker, and his wife Summer Wolf whose latest cool project is the institution of a school for children and teenagers that follows the Steinerian imprint by placing food and agriculture at the center of their education. I met Summer and Fabrizio in 2016, when they welcomed us into their home as if we were family, for a day spent between visits to the vineyard and a lunch with tomatoes from the garden and the famous agnolotti of Fabrizio's mother. I immediately felt at home, and even today, after years of telling their wines in New York, they have a special place in my heart. Since 1998 Fabrizio has been producing wine with a natural and sustainable approach, first of all Barbera, the queen of these hills and in fact inaugurates his first harvest with Rossore, his most iconic wine. But his attention and passion for the indigenous Piedmontese varieties goes further and further and as a convinced redhead, he also faces the world of white wines with Baratuciat, another indigenous Piedmontese variety in extinction. In short, what's next?