Source: jamessuckling.com. Issue Date: Tuesday, September 6, 2022 (JS-91)

Attractive nose of red berries, lemons, mushrooms and cloves. Lightly bitter charcoal undertones. Medium-bodied with firm yet integrated tannins. Supple at the end. Drink now or hold.

Source: Winemaker,

Grape variety: 100% Nebbiolo
Growing location: Barolo
Vineyard position: south/south east/south west
Soil: Calcareous and clay marl
Alcohol content on average 13.50% Vol.
Serving temperature about 18 C

Technical profile: Following a manual harvest of Nebbiolo grapes, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22C and 28C for about 15 days. This is followed by a soft pressing and ageing into large Slavonian oak barrels for 3 years. Then 6 months of aging in bottle.

Tasting notes: Ruby red color with purple highlights. Ethereal, persistent with violet, rose, fresh fruits and spicy hints on the nose. A dry, harmonius, velvety, full-bodied wine, austere and generous wine.

Perfect pairing: A Nebbiolo with a great structure. It goes perfectly with the great classics of Piedmontese cuisine, such as wild game meat and braised meat. Moving to France we can pair it with Bourguignonne. In Norway with Tradisjonell Etersuppe (soup with vegetables and pork knuckle). Further east, however, shashlik (marinated mutton) is used in Caucasian cuisine. In the Balkan Peninsula it can be combined with many meat dishes, such as Selsko Meso (pork and mushroom stew). Further south, in Greece with pork, souvlaki (meat skewers). In Colombia with posta negra (beef in sauce). Moving to the East, on the other hand, it is perfect with grilled meat, according to the Japanese method of teppanyaki.