{"title":"Fratelli Seghesio","description":"\u003cp\u003eNot the Sonoma Seghesios: this is a small family estate in Monforte d'Alba, where three generations have turned a sharecropper's farm into one of Barolo's dependable old-vine addresses.\u003c\/p\u003e\u003cp\u003eEttore Seghesio, a tenant farmer, bought the property in 1964 as sharecropping came to an end in the Langhe and planted it to Nebbiolo. His sons Aldo and Riccardo began bottling under the Fratelli Seghesio label in the late 1980s; since Aldo's death in 2010, Riccardo has run the estate with Aldo's children Sandro, Marco and Michela. The family farmhouse sits in Castelletto, and the estate farms 12 hectares of vines, a Monforte cru on steep, southeast-facing slopes of clay and tuffaceous soil at around 350 meters. Fermentations are spontaneous.\u003c\/p\u003e\u003cp\u003eThe flagship is Barolo La Villa, from 4 hectares of Nebbiolo in Castelletto that include the estate's oldest vines. It macerates for 10 to 15 days in temperature-controlled rotary fermenters, then spends a year in French barriques and another 12 to 18 months in 50-hectoliter casks. That gives Monforte's power a polished edge in youth, and with time in bottle the wines settle into classic Barolo truffle, tar and dried flowers. The range also includes Barbera d'Alba, Dolcetto d'Alba and Langhe Nebbiolo.\u003c\/p\u003e","products":[{"product_id":"fratelli-seghesio-barolo-la-villa-1999","title":"Fratelli Seghesio, Barolo La Villa, 1999","description":"\u003cp\u003eCastelletto in Monforte d'Alba is where the Seghesio farmhouse stands and where their best vines grow, and La Villa is a selection of the oldest of them — the bottling the family have staked their name on since their first Barolo in 1988. The site sits around 350 meters on southeast-facing clay with tuffaceous sand; Monforte gives power, but with a silkier, less austere tannin than neighboring Serralunga. The house recipe here has long been ten to fifteen days of maceration in rotary fermenters, a year in French barriques and then a year or more in large 50-hectoliter casks, an approach that reads modern in youth and thoroughly traditional with age. 1999 was a classically structured, dense year, and at more than a quarter century this is the most open and tertiary of the three La Villa vintages we have — truffle and dried flowers rather than fruit and grip. From a private cellar. Stand it upright for a day, decant carefully off the sediment, and drink it now.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046741049,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-47-9\/11","price":65.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Fratelli-Seghesio-Barolo-La-Villa-1999-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014413"},{"product_id":"fratelli-seghesio-barolo-la-villa-2001","title":"Fratelli Seghesio, Barolo La Villa, 2001","description":"\u003cp\u003eOf the three Seghesio La Villa vintages here, 2001 is the one with the most left in the tank: a year that delivered ripeness and firm structure at once, and the wine still shows real grip under its tertiary aromatics. La Villa is a selection of the estate's oldest vines in Castelletto, the Monforte d'Alba cru where the family farmhouse sits, at about 350 meters on southeast-facing clay with tuffaceous sand — Monforte power, but with a silkier tannin than Serralunga. The house recipe has long been ten to fifteen days macerating in rotary fermenters, a year in French barriques, then a year or more in 50-hectoliter casks. Riccardo Seghesio runs the estate with his nephews Marco and Sandro; the family bought the farm outright in 1964, after sharecropping ended in the Langhe, and began bottling under its own name at the start of the 1990s. From a private cellar, at its peak and holding there. Stand it upright a day ahead and give it an hour in a decanter.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046904889,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-50-30","price":75.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Fratelli-Seghesio-Barolo-La-Villa-2001-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014417"},{"product_id":"fratelli-seghesio-barolo-la-villa-2008","title":"Fratelli Seghesio, Barolo La Villa, 2008","description":"\u003cp\u003eThe youngest and tightest of the three Seghesio La Villa vintages here: 2008 was a long, cool season that gave thick skins, high extract and serious acidity, so this bottle still has plenty of road ahead of it. La Villa is a selection of the oldest vines on the family's four hectares in Castelletto, the Monforte d'Alba cru where their farmhouse stands, at roughly 350 meters, southeast-facing on clay with tuffaceous sand. Monforte's tannins run silkier than Serralunga's, and the house recipe — ten to fifteen days macerating in rotary fermenters, a year in French barriques, then a year or more in 50-hectoliter casks — has had eighteen years to settle into the fruit. From a private cellar. Stand it upright for a day, decant it a good two hours ahead, and take your time: it drinks well now and should keep improving for another decade.\u003c\/p\u003e","brand":"Zachy's [Z]","offers":[{"title":"Default Title","offer_id":46401046937657,"sku":"NYC-[PVT]-ZACAUGUS0826-082826-51-18","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Fratelli-Seghesio-Barolo-La-Villa-2008-Red-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1788014418"}],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/fratelli-seghesio.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}