Winemaker Notes
Ruby red, medium persistence with garnet highlights. Spicy notes of cinnamon nutmeg and fruit in alcohol. Soft taste, good tannins, acidity complemented by the sweet notes coming from aging in wood. Intense aftertaste with spicy notes in the finish.
Enjoy with tasty food, ravioli, risotto and polenta concia (polenta with cheese), meat rolls, pheasant and grilled meat. Cured meat and medium-ripe cheeses.
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.