Winemaker Notes
Bright ruby-red colored. Floral and fruity aromas typical of the Nebbiolo variety. Dry and savory on the palate with notes of fruit and wilted flowers. Excellent structure, great balance and long aromatic persistence.
Best served at cellar temperature in a wide wine glass, this wine pairs well with all appetizers, including cured meats, sausages and raw meat dishes, and with Piedmontese-style mixed fry, fondue, risotto and pasta with or without truffle, barbecued meat, poultry and stewed meat, Cacciatora-style rabbit, spit-roasted meat.
Professional Ratings
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James Suckling
Aromas of plums and orange peel with sliced mushrooms and cherries. Full body, round and juicy tannins and a flavorful finish. Shows density and richness.
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Wine Enthusiast
Woodland cherry, crushed aromatic herbs, and a whiff of dark spice form the nose. Polished and refined, the linear, medium-bodied palate offers juicy Marasca cherry, cranberry and ground clove alongside taut, fine-grained tannins. It closes on a star anise note.
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Wine Spectator
Juicy cherry, strawberry and floral aromas and flavors mark this enticing red, which is sleek and lively, with a light coating of dusty tannins.
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.