The grapes for this wine come from vineyards that are approximately 20 years old, planted in a mix of clay and calcareous limestone soil. After being hand-picked and sorted, the grapes are soft-pressed and the must is fermented in vertical steel tanks with automatic rising. Masceration on skins takes place over approximately five days to fully bring out the wine’s color and body. During November, after vinification, a part of the wine will stay in French barriques, which help impart structure and softness, while the rest remains in stainless steel tanks. The two wines are then blended the following year.
Served slightly chilled, Paolo Manzone Langhe Rosso is a lovely wine that goes well with gorgonzola or other pungent Italian cheeses.
Gianpaolo Manzone is the sixth generation of his family involved in the wine industry in the heart of the legendary Piedmont region. Before Gianpaolois father Armando started making Barbara diAlba, Nebbiola diAlba and Dolcetto diAlba in 1970 in the village of Sinio, the family were well-known farmers and grape-growers.
In 1999, Gianpaolo bought vineyards in Serralunga diAlba and began production of a Barolo Meriame and Barolo Serralunga. The age of the vineyards in Sinio have an average age of 20 to 25 years, while vines from the Serralunga property range from 25 to 60 years old (the grapes from the oldest vines go into the wineryis flagship Barolo DOCG, which are situated in the best part of the famed Meriame area). Gianpolo is the winemaker and vineyard manage for the 10 hectares of vines the family owns in the two towns.
In addition to the winery, Paolo Manzone has a country guest house for visitors to the region that sits right in the midst of their vineyards. Cascina Meriame has five recently-renovated rooms, with private baths, and each one named after a local flower.