Cellar it for up to 20 years. It is recommended to decant it for an hour.

The birth of the Produttori del Barbaresco cooperative dates back to the end of the 19th century with the aim of enhancing the particular characteristics that Nebbiolo assumes in this precise area of Piedmont. Today Produttori del Barbaresco counts about fifty members and covers 110 hectares of vineyards planted with Nebbiolo. In the great vintages 9 Barbarescos are produced from specific vineyards and marketed as Barbaresco Riserva: Asili, Rabajà, Rio Sordo, Ovello, Montestefano, Pajé, Muncagota, Montefico and Pora, areas that have always been known for the production of grapes of particular value.

Barbaresco Muncagota is produced from 100% Nebbiolo grapes, coming from vines with south-east exposure on clayey-calcareous soil. Fermentation takes place in steel at 30° C and the wine macerates on the skins for 28 days. It is then aged for 36 months in oak barrels, and 12 months in the bottle.

It is a complex and full-bodied wine. The nose shows great aromaticity, with intense fruity and floral aromas. In the mouth, the wine is very elegant and well balanced with harmonious tannins and a mineral finish. It works well with pasta and risotto, red meats, and game.