The word "Nebbiolo" comes from the Italian word for fog - Nebbia. The grape owes its name to the fact that it is traditionally planted on rolling hills, covered by fog in the morning. Nebbiolo is the grape used for the famous Barolo and Barbaresco wines. It produces a savory high tannins and acid wine that is also very light in color. Very few wines are like Nebbiolo.
Francesco's Nebbiolo d'Alba Superiore is made of 100% Nebbiolo grape, grown on his own vineyards in Santo Stefano Roero. It is refined in wood casks for 18 months. Its floral and light red fruit aromas suggest the wine is much lighter than it is in reality. This is a full-bodied wine with robust tannins, high acidity and fruity flavors of cherry and raspberries, supported by aromas of rose and anise.
Keep in cool room and away from light. Once opened, keep it in the fridge and drink within a week.
How to use
Francisco's Nebbiolo d'Alba Superiore is good to drink now but can be kept several years. Serve at cold room temperature, 15°-18° C. The wine will benefit from 45 mn to 2 hours of decanting.
13% Abv (Alcohol by Volume)
Nebbiolo’s delicate aromas but bold tannins go well with meats that have enough fat to absorb the ample tannin. The wine’s high acidity allow to pair it with higher acid foods like tomato sauce and vinaigrette-based sauces, but remember to balance by adding enough fat to complement the wine’s tannin. Nebbiolo's most traditional pairing is with Osso Bucco and saffron risotto, with of course plenty of Leonardo's Parmigiano!
What about Francesco
It may resemble Barolo in blind tasting
Francesco Rosso’s winery is a relatively young company. It was founded in 2001 in Roero, in the North – East area of the Cuneo Province near the famous Barolo region. However Francesco’s family has deep roots in the terroir and the wine making traditions. For several generations they have dedicated their entire lives to agriculture in the Roero region. Francesco’s grandfather’s obsession was to produce what he called the ‘good Nebbiolo’. He always had a small note book with him and kept meticulous notes about the seasons, the weather, the price of tools and products, actually everything that could potentially influence the vineyard and the wine production. Francesco’s father preferred to grow vegetables. Francesco inherited his grandfather’s passion for wine. He decided to bring back to life the nearly abandoned vines and continue his grandfather's quest for the ‘good Nebbiolo’.