From: Piemonte, Italy
Blend: Dolcetto, Barbera, Nebbiolo and Merlot
Winemaker Notes
Rosso is a blend which represents Piedmont's autochthonous varietals. The grapes from the younger vines of the Estate combined together, offer a fresh, aromatic, charming wine with a Piedmontese character. Brilliant ruby-red with purple hints. Expressive, continuous and delicate aromas of red cherries and spices. Fresh in the nose and in the palate. Supple and joyful structure where the flavors are persistent and of a light nature. A delicious red which expresses the brightness of the youth, to drink over the next year or two. Pretty easy with food pairings. Nice to combine with vegetarian dishes as well as with light antipasti, white meat, bluefish, fresh goat cheeses.
Taste and Critical Acclaim: Just-ripened blackcurrant, succulent bing cherry, fresh notes of rose petal, rich tobacco, and spice aromas bound from the glass. Energetic and open on the tongue, medium-bodied with gorgeous wild berries and supple tannins that show off this wines structure, length, and balance. This charming quaffer was open and friendly from the start, but we kept half the bottle to see how it would hold up on day two. The second day taste was just as delicious, and showed off pure fruit and elegance, every component radiant and balanced. A delicious, serious wine at an exceptionally great price.
90 Points! Bright and packed with black cherry, blackberry, violet and spice aromas and flavors, this red is succulent and harmonious. Lingers nicely on the finish. Enjoy this one now for its youthful exuberance. Nebbiolo, Dolcetto, Merlot and Barbera. Drink now. - Wine Spectator
Pairing: This is going to be great with pizza of course, but try pairing with braised rabbit pappardelle, or Korean meatballs even. Plus, this wine is an adroit dinner partner, at ease next to many weeknight favorites: taco Tuesday’s, burgers from the grill, takeout teriyaki or kalbi, gyro plates and kebabs over rice, almost anything with mushrooms, pasta (see recipe below), gnocchi, polenta and even heartier seafood, like salmon.
Pasta With Mushrooms, Fried Eggs and Herbs
By Colu Henry
About. All of the wines are subject to scrupulous care of the vineyards in order to grow healthy and high quality grapes. Yields are limited. Vinification and aging are the same for all of the non-riserva Barolo to emphasize the terroir of each site. Each cru & sub-cru is vinified separately in stainless steel. Native yeasts, temperature control during fermentation, 8 – 12 days maceration, 20 – 30 days of alcoholic fermentation. Selection of the best performing plots during the first year of aging. The under achieving ones, depending on the vintage, are sold off in bulk. Aging 10 months in neutral French oak barrels, then 12 months in large casks, 10 months in stainless steel, 10 months in bottle before sale.
A blend of Dolcetto, Barbera, Nebbiolo and Merlot
The grapes from the younger vines of the estate
Vinification and aging takes place exclusively in stainless steel
