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Nebbiolo d’Alba

Wines

Nebbiolo is Piedmont’s most demanding grape, and in the Roero’s sandy, calcareous soils it trades some of Barolo’s brawn for perfume and lift. Cascina Val Del Prete’s grows at 250 meters above Priocca, on clay and calcareous soil threaded with sand, farmed organically by the Roagna family and picked by hand in October. Four weeks on the skins, then a year in large Slavonian oak casks — big enough to soften the tannins without ever tasting of wood. Expect rose petal and red cherry, dried herbs and a whisper of tar, with the fine-grained grip and bright acidity that make Nebbiolo a wine for the table

Appellation: Nebbiolo d’Alba, DOC

Type: Red, dry

Varietal: 100% Nebbiolo

Wine Details:

Tasting Notes:
Color: Pale-to-medium garnet with an orange-tinged rim.
Bouquet: Rose petal, red cherry, and raspberry on the nose, with dried herb, licorice, and a savory hint of tar.
Palate: Dried cherries, rose petal, strawberries, tobacco, resinous herbs, and truffle. Balanced acidity and very approachable.
Food Pairing: Red and white meats — roasts, braises, game birds; also mushroom dishes and aged mountain cheeses.

Vinyard Notes:
Production Zone: Roero, Cuneo.
Vineyard: The vineyard extends for about three acres on the left bank of the Tanaro river. The vineyard is bio-dynamically fertilized.
Soil: Sandy-clayey with gray-bluish marl resurfacing, alkaline pH.
Elevation: 250 meters (820 feet) a.s.l.
Exposure: East and west.
Vine age: 30+ years old.
Density: 5,000 vines per hectare.
Training System: Vertical trellised.
Pruning: Guyot.

Winemaking Notes:
Harvest: Mid-October by hand.
Vinification: 25 to 35-day maceration in stainless steel tanks with 6-7 daily pump-overs. Racking into French oak barrels where malolactic conversion takes place.
Aging: 12 months in 25 hl oak barrels and 6 months in bottle.