From the meeting between wine, art and nature, MONFRÀ was born in 2016, an agricultural company and visionary project conceived in response to our desire to create a place for research and experimentation of agricultural and creative techniques in defense of nature. Monfrà is located in Vignale Monferrato at an altitude of 320 meters above sea level, in a hilly area, historically devoted to viticulture, whose prevailing lithology is limestone and clayey.
With organic certification since 2019, the company is made up of approximately three hectares which include vineyards, an olive grove, a family vegetable garden and a park in which the cellar and rooms dedicated to wine tourism are located.
Sara Leila and Paolo, owners of the company with training in artistic disciplines, follow all aspects of production. The vineyards are managed with a holistic vision, respectful of the landscape and oriented towards the development of the ecosystem, its spontaneous flora and fauna. In the cellar the winemaking, which mainly takes place in Impruneta terracotta jars, is simple, without additions or unnecessary manipulations.
Harvest method: manual harvest in 15 kg boxes
Fermentation: spontaneous with indigenous yeasts
No filtration
Total sulfur dioxide (mg/l at bottling): <30 mg/l

Information

Domain Name:
Azienda Agricola Monfrà
Winemaker's Name:
Paolo Cirio & Sara Leila Castagnella
Country:
Italy
Region:
Piemonte
Appellations:
Grignolino del Monferrato Casalese D.O.C., Piemonte D.O.C. Barbera, Barbera del Monferrato D.O.C.G Superiore, Vino Rosso
Farming:
Organic (CEVIQ srl)
Grape varieties:
Grignolino, Barbera, Freisa

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Dall'incontro tra vino, arte e natura, nel 2016 &egrave; nata MONFR&Agrave;, azienda agricola e progetto visionario ideato in risposta al nostro desiderio di creare un luogo di ricerca e sperimentazione di tecniche agricole e creative a difesa della natura. Monfr&agrave; si trova a Vignale Monferrato ad un altitudine di 320 m.s.l.m, in un&rsquo;area collinare, storicamente votata alla viticoltura, la cui litologia prevalente &egrave; quella calcarea ed argillosa. Con certificazione biologica dal 2019, l&rsquo;azienda &egrave; composta da circa tre ettari che comprendono, i vigneti, un oliveto, un orto familiare ed un parco in cui sono inseriti la cantina e le camere dedicate all&rsquo;enoturismo. Sara Leila e Paolo, titolari dell&rsquo;azienda con una formazione in discipline artistiche, seguono tutti gli aspetti della produzione. I vigneti sono condotti con una visione olistica, rispettosa del paesaggio ed orientati allo sviluppo dell&rsquo;ecosistema, della sua flora e della sua fauna spontanee. In cantina la vinificazione, che avviene principalmente in giare di terracotta d&rsquo;Impruneta, &egrave; semplice, senza addizioni o inutili manipolazioni.&nbsp;
Modalit&agrave; di vendemmia: raccolta manuale in cassette da 15 kg
Fermentazione: spontanea con lieviti indigeni
Nessuna filtrazione
Anidride solforosa totale (mg/l all&rsquo;imbottigliamento): &lt;30 mg/l

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