It originates from the legendary Francia vineyard, the southernmost cru of Serralunga d'Alba, along with Arione. Ten different clones are used for Nebbiolo, the most widespread of which is the "Lampia" variety. A single bunch of grapes is then left on each vine. Roberto Conterno, the current winemaker and owner, identifies the best parcels of that year during the harvest, and from these (if the conditions are right) the Monfortino will be created. In the cellar, each parcel is vinified separately, with a long maceration lasting a full five weeks. Fermentation takes place in truncated cone-shaped vats made of Austrian wood, produced by Stockinger: a very high-quality wood, untoasted to preserve the qualities of the must. It is here, in the cellar, that Roberto Conterno evaluates whether the barrels are suitable for becoming Monfortino or will contribute to the production of Barolo Francia. The wine then begins its long period of aging, always carried out in wooden barrels of various sizes and ages, usually for 7 years, with some exceptions depending on the vintage. 100/100 Robert Parker