Nebbiolo has always been grown on the steep hills of the Roero. From this noble Piedmontese vine, thanks to the clayey-sandy soils that are softer than those of the Langa, wines rich in primary aromas are born with large, but not bulky structures, and gentle and velvety tannins. The result is Nebbioli of great elegance supported by an excellent richness of body, which are quickly appreciated despite the considerable aging potential.

This vineyard has a soil very rich in sand, and the fossil shells that emerge from the ground testify to the presence of the sea that covered the area millions of years ago. The grape harvest takes place in mid-October, fermentation is traditional with long periods of contact between the skins and the must to favor the maximum possible extraction; after racking, the refinement period begins in small French oak containers for a period of about 18 months and then maturation in the bottle.

In the glass it shows a brilliant ruby red color. The nose is refined and aristocratic, with a slow development of aromas that blossom on fruity notes of raspberry and strawberry, and subsequently hints of spices and licorice. LThe entrance on the palate is quite marked and dark, followed by an excellent tannic progression, first rough, then increasingly softer, which ends in a long and refined finish.

A fine red that with the refinement of tannins makes it the ideal companion for grilled Florentine steaks, as well as first courses with meat sauce. Its natural balance between body and tannins, which makes it fully appreciable from its second year without having to wait long bottle aging, reaches its maximum qualitative expression after a medium-long aging period, which can easily exceed 15 years.

Technical information

The Winery: Monchiero Carbone