The family’s 30 acres of vineyards are located in Verduno and Monforte d’Alba, with a focus on Nebbiolo; other grape varieties include Dolcetto, Barbera and the rare Pelaverga, a grape native to Verduno and grown only in the region. White grape varieties include Favorita and Chardonnay.

Local soils are called “marne di Sant’Agata,” a mix of sand and clay with a high proportion of limestone, unique to Verduno. Vineyards are farmed according to organic practices, but the estate is not certified.

Grapes are harvested by hand, are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Wines are aged in the family’s 19th-century underground cellar, which maintains a constant temperature of 52-62 degrees Fahrenheit and 80% humidity, in older Slavonian and French oak casks (20-40HL).

Verduno’s “grand cru” Barolo and a vineyard that finally is getting its due. This south/southwest facing plot forms a perfect amphitheater, at between 750 and 930 feet above sea level. The wine’s aromas are out of this world, powerfully expressive; tannins are suave, and layers of flavor slowly unwind as the wine sits in the glass. ‘Monvigliero’ deserves to be spoken in the same breath as Barolo’s very top vineyards — and with Fratelli Alessandria behind the bottle, it certainly will.