Winemaker Notes
Gentle destemming and crushing, fermentation in stainless steel vats at controlled temperatures. Macerated for about three to four weeks following the completion of alcoholic fermentation. Malolactic fermentation following alcoholic fermentation in oak barrels.
Professional Ratings
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Wine Spectator
This alluring red reveals accents of hay and sweet spices, along with cherry, strawberry, iron and tobacco flavors. Long and salty on the finish, with fine texture and balance.
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.