Isolabella della Croce, SuperLodo Monferrato rosso D.OC.

Isolabella della Croce

THE INFLUENCE OF THE TERROIR The force and texture of Barbera di Nizza grapes combined with the elegance and fruitiness of pinot nero di Loazzolo alongside the structure of Cabernet Sauvignon. GRAPE VARIETY Produced from 100 % estate-grown barbera, cabernet sauvignon, pinot nero and merlot grapes. The steep hillside vineyards are situated at an altitude of 400-450 m, in the municipality of Loazzolo, between Belbo and Bormida in the Langhe hills in the province of Asti. The sandy marne, tufa and limestone soil, combined with the altitude, sea breezes, protection from Tramontana winds to the north, and excellent sun exposure (south-southwest aspect) make for wonderfully complex wines. VINIFICATION AND BOTTLING The grapes are hand-picked when fully ripe, then destemmed and lightly pressed. The various varieties are vinified at different times, as they ripen, which occurs in the following order: pinot nero, merlot, barbera and cabernet sauvignon. The must is fermented on the skins for 7 to 10 days, depending on the variety. The various wines are then combined for malolactic fermentation. The wine is subsequently aged in small barrels for approximately 12 months and bottle aged for another few months before distribution. TASTING NOTES Rich ruby red with purple highlights. Complex, elegantly subtle nose with vanilla and jam notes. Warm, full and well-structured in the mouth with a lingering finish. SERVING SUGGESTIONS Good accompaniment to main courses such as braised and roast meats and game as well as strong and mature marbled cheeses. YIELD 5 tonnes per ha.
Cabernet Sauvignon, Barbera, Pinot Noir
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Piemonte, in the north-western corner of the Italian peninsula, sits at the foot of the Western Alps, which encircle the region to the north and west. Its seasons are very distinctive: hot, dry summers, cold winters, and temperate springs and autumns are common with occasional fog during harvest time. Located in north-west Italy, surrounded by the Alps, Piedmont means literally “foot of the Mountain” in Italian. .

The richness and elegance of Piedmontese wines go perfectly with the rich and creamy cuisine typical of Piedmont, with meat and risotto at the heart of every menu, not to mention the most notable ingredient, the white truffle (tartufi bianchi). Piedmont has the highest percentage of quality wines in the whole of Italy. It is home to some of the most robust, long-lived wines of the world, many of which are specific to Piedmont and have not excelled anywhere else in the world. The wines of Barolo and Barbaresco are two of Italy’s best. Like fine Bordeaux and Burgundy, these Nebbiolo wines age very well.

DOCs and DOCGs

DOC: Barbera d’Alba; Colli Tortonesi; Dolcetto d’Alba; Grignolino del Monferrato; Langhe; Loazzolo; Monferrato; Nebbiolo d’Alba; Rubino di Cantavenna; Piemonte

DOCG: Barbaresco; Barbera d’Asti; Barbera Nizza Superiore; Barbera del Monferrato Superiore; Barolo; Dolcetto d’Ovada; Erbaluce di Caluso; Gavi; Gattinara; Moscato d’Asti; Roero

The region’s pedigree is apparent in its 58 DOC and DOCG zones, and it has the highest percentage of classified wines in all of Italy.

Grape Varieties

Nebbiolo is the grape used in Piedmont's most important DOCGs: Barolo, Barbaresco and Gattinara. Barbera, a dark-skinned variety, is responsible for a growing number of superlative wines, labelled as Barbera del Monferrato, Barbera d’Asti or Barbera d'Alba.

Another important red grape is Dolcetto, with several DOCs to its name (d'Alba, d'Acqui and di Ovada are the top three). Although its name means 'little sweet one', Dolcetto gives red wines with an appetizing, gently bitter finish. Although Piedmont is known as a red-wine region, there are whites that have to be mentioned: Moscato d’Asti and sparkling Asti Spumante, both made from Moscato grapes; Gavi is the most renown still white, made from the Cortese grape, a local variety which gives a clean and citrussy white. Crisp, floral Arneis is the grape used for whites in Roero appellation..