Langhe Nebbiolo is made from the same grapes used to make Barolo, but follows a different winemaking procedure.
It is definitely a lighter wine than Barolo, but equally delicate, elegant and suitable for aging.
The processing of the Nebbiolo grape variety begins in winter, with the pruning of the vine, and continues with the work of attaching, cleaning and cutting the shoots. During October, the cycle concludes with the harvest.
In the cellar, the next steps are crushing and a soft destemming. Fermentation, with little extraction, takes place through maceration at a maximum temperature of 26-30 °C for about 10-12 days, with 2-3 daily pump-overs to leach the pomace.
Langhe Nebbiolo ages strictly in steel and, once bottled, rests in the bottle for at least 6 months before release.
It is ruby red, not particularly intense.
The scents are sharp and distinctive.
It is dry, but still full-bodied with hints of fruits such as raspberry. With aging it becomes soft and velvety. Can you taste the herbaceous finish?
According to the Borgogno family, Nebbiolo is the most versatile wine at the table. They pair it with pasta, meat, cheeses and eggs.
It gets everyone to agree because it is not too demanding, but it has an edge over a table wine. Try it to believe…
Serving temperature: 16-18 °C.
It’s your guy if…
…You want to enjoy a meal accompanied by a fine and complex wine.
Blue Train – John Coltrane