This wine is made from the estate’s youngest vines and vs the Barbaresco (we also sell) is more boisterous and fruit-driven with aromas of black cherry, violet, tar and balsamic. With so much power this wine needs strong foods to match like wild mushrooms, game casserole or aged hard cheeses.
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.
Langhe is the hilly subregion east of the Tanaro river and south of Alba, in the Cuneo province of Piemonte). The name “Langhe” is the plural form of langa, a local word for a long, low-lying hill. The Langhe area has a long history of vinegrowing and many of the wines made here use traditional, well established grape varieties such as Arneis and Vermentino for whites, and Nebbiolo, Dolcetto and Freisa for reds. The area is very large and within its boundaries can be found some of the most famous wines in Italy, including the great Nebbiolo centers of Barolo and Barbaresco plus Asti and Dogliani.
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.