Winemaker Notes
Pairs wonderfully with pasta, grilled and roasted meat, and minimally aged cheeses.
Professional Ratings
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James Suckling
Notes of ripe and juicy dark berries with plum skins and spices, following through to a medium body with racy tannins and vivid acidity. Fresh and tangy with plenty of energy. A little salty at the end.
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Wine Spectator
This bright red is infused with violet, cherry and raspberry flavors, plus a flash of wild herbs. Firms up on the finish, where the fruit persists and a chalky sensation lingers. Shows fine balance and length. Drink now through 2030. 1,250 cases made, 300 cases imported.
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.