Description
The “King of Wines and the Wine of Kings.” Nebbiolo’s best exemplar, Barolo, has been called this for over one hundred years. This is Italy’s best variety. The wines have good fruit flavors of cherries and other red fruit, but are also high in acidity and tannin. Traditionally, wines made from Nebbiolo required long aging to allow the acidity and tannins to soften. Today, with modern farming and winemaking techniques, Nebbiolo wines are approachable much sooner, but still are ageable for a long time. This Nebbiolo offers the right amount of fruit, balanced by acidity and enough tannin to make it recognizable as a strong representative of this variety. As with all Italian red wines, it is best with food, especially roasted meat and game, but also has a great affinity for tomato.
Mika says:
Full bodied, translucent like Pinot Noir, delicate taste and aromas, robust tannins and high acidity. Mama’s tomato sauce, roasted root vegetables with a buttered ribeye.
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