This wine is made from the estate’s oldest vines planted in the 1960s. It was fermented with naturally occurring yeasts and then aged for 18 months in old barrels. This is powerful stuff with a heady perfume of tar, morello cherry and violets. Delicious with rich game and truffle dishes or even better with aged Parmesan and acacia honey.
A red variety grown predominantly in Piedmont where it produces complex wines with high levels of acidity and tannins. Nebbiolo shows distinctive tar and roses aromas on the nose with cherry, prune and spice aromas on the palate.
Paolo Veglio makes his Cascina Roccalini wines in Piemonte as naturally as possible, foregoing modern winemaking techniques in favour of the traditional methods. Only 4 of his 20 hectares of land is planted with vines, the rest is left wild or planted with fruit and nut trees to encourage biodiversity and healthy soil.
Barbaresco and Barolo are neighbouring villages in the region of Piedmont in the foothills of the Alps in northwest Italy. Both wines are made from 100% Nebbiolo producing wines with strong tannins, high acidity and distinctive scent – often described as tar and roses. These are considered to be some of the finest wines in Italy. Barbaresco produces wines that are slightly softer and richer, whilst Barolo is a bit more austere especially when young.
With extremely high acidity and tannins Nebbiolo wines have to be served with food to be enjoyed. But with the right food they are transformed and work really well with game, stews, wild mushrooms, truffles and mature hard cheeses.