For Cristina Monica, working for the Moncucchetto company is also a playful commitment to continuous experimentation. The oenologist explores the possibilities of the new PIWI grapes.
Through her ability of overseeing the Morchino, she plans a slope that hardly needs any watering. Right from the start the idea was to make a monovarietal wine, Murchì. The oenologist attempts to discover what is possible with what little information is know about the grape. This is why the fungus-resistant Divico grape variety is used, amongst other things: it’s something that has stuck since the time at the Agroscope research station. In 2012, the grape variety was the best PIWI available. With notes of ripe fruit accompanied by fine spices and light balsamic aromas, Murchì has become a most interesting and popular wine.
Cristina Monico developed Divico in steel tanks as a wine in its own right, but saw even greater potential. In 2018 the Divico also arrived in barriques.
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