Winemaker Notes
The wine has a bright plum-red appearance with aromas of crushed berries and plums intermingled with earthy notes and porcini mushrooms. On the palate, it is medium-bodied with bright acidity and low tannins, yet remains wonderfully balanced. Its high acidity and low tannins make it versatile for pairing with everything from pizza and homemade pasta to beef or pork.
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.