If you've ever tasted Barolo or Barbarasco, then you've tasted Nebbiolo. It's a fussy grape to grow well, usually requiring a vineyard located somwhere susceptible to fog and heat. Cooling wind doesn't hurt either. It's aged for 15 months in neutral French oak barrels, softening it up a bit but retaining its basic character. While predominantly comprised of Nebbiolo, with a touch of Grenache and Cabernet Sauvignon, this wine is great with pizza or pasta, but shines with bigger, slower-cooked meat dishes like lamb shanks or pork roast. It's a great wine for the winter.
More Details »