Montsclapade - 2018
With the Montslapade (the “split mountain,” in Friulan), Alessio Dorigo signs one of its most elaborate labels: An elegant Bordeaux blend, with a bouquet of red fruits and velvety tannins. Perfect pairing with beef tagliata.
Food/wine pairing
Wine tasting advice
Intense Garnet Red. 
Intense and elegant aromas of ripe red fruits (cherry, raspberry), BlackBerry, spices and liquorice. Notes of leather, tobacco and cocoa. 
Ample, good structure but balanced. Velvety tannins. Nice length. Vinification
Manual late grape harvest to achieve a grape overmaturity phase. Temperature controlled stainless steel vinification. 24 months ageing in partially new French oak barrels, then 6 months in bottles. Complete malolactic fermentation.
Terroir
Hills of marl, located at an altitude of approximately 200 meters.
Le vigneron
Alessio Dorigo is a bit of a character, whose personality oscillates between perfection and humour. Oenologist by training, he has been walking since 2012 in the footsteps of his father who also bequeathed him a very great knowledge of French wine techniques.
Following the motto “Free winegrowers”, Alessio Dorigo works to find a balance between tradition, history and technology. His wines do justice to his obsession with quality, which is regularly rewarded by a series of guides.
Intense Garnet Red. Intense and elegant aromas of ripe red fruits (cherry, raspberry), BlackBerry, spices and liquorice. Notes of leather, tobacco and cocoa. Ample, good structure but balanced. Velvety tannins. Nice length. Vinification
Manual late grape harvest to achieve a grape overmaturity phase. Temperature controlled stainless steel vinification. 24 months ageing in partially new French oak barrels, then 6 months in bottles. Complete malolactic fermentation.
Terroir
Hills of marl, located at an altitude of approximately 200 meters.
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With the Montslapade (the “split mountain,” in Friulan), Alessio Dorigo signs one of its most elaborate labels: An elegant Bordeaux blend, with a bouquet of red fruits and velvety tannins. Perfect pairing with beef tagliata.