Who makes it
Monchiero Fratelli Azienda Agricola makes P.Lex Barolo alongside Nebbiolo d'Alba, Barbera, Arneis and Moscato. Vittorio Monchiero works with his sons Luca and Stefano. The family business has reached its third generation with Luca and Stefano.
Remo and Maggiorino began the Monchiero family's wine venture in the 1950s while living in La Morra. They first sold grapes, then decided to make wine themselves.
Where it grows
The estate's Barolo vineyard sites are in the municipalities of Castiglione Falletto and La Morra. Beyond the Barolo zone, parcels in Alba, Roddi, Verduno and Treiso are dedicated to Nebbiolo d'Alba, Barbera, Arneis and Moscato. On the label, Barolo names the Nebbiolo wines from the Barolo zone, while Nebbiolo d'Alba identifies wines from parcels beyond that zone. Barbera, Arneis and Moscato add other grape categories.
How it is made
The cellar
Complete replanting with updated grafting and training techniques changed the vine material and the position of shoots and bunches across the holdings. The farming is sustainable, with integrated pest management directing treatment toward pest pressure in the vineyard.
Barolo has a dedicated ageing section in the cellar. Renovation of the cellar added new barrels and stainless steel vats for young wines.
What they make
The range includes Barolo, Nebbiolo d'Alba, Barbera, Arneis and Moscato. The Barolo and Nebbiolo d'Alba wines are both made from Nebbiolo, while Barbera, Arneis and Moscato are separate grape wines. P.Lex Barolo is the named Barolo bottling in the range.
Barolo, Barbera and Nebbiolo mature in large Slavonian oak, where gradual oxygen contact softens the wines while direct oak flavour stays behind the grape. Young wines use stainless steel vats.