Tasting notes
Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted rack of lamb with herb sauce and creamy polenta
Fatty cuts and aromatic sauce balance the tannins and robust body of the wine; the soft polenta softens the texture, highlighting the woody and mineral notes.
- Roasted veal ragu with creamy polenta
A rich and meaty sauce cuts through the tannicity, while the soft polenta complements the body and oak, balancing acidity and ripe fruity notes in a comforting texture.
- Sirloin steak with herb crust and sautéed mushrooms
The fat and umami of the steak tame intense tannins; the fragrant crust and mushrooms enhance the wood and minerality, creating a long finish for the wine.
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- Porcini Mushroom Risotto with Crispy Parmesan
Creamy and umami-rich, the risotto softens the tannins while the dish's acidity and salty parmesan reveal the wine's minerality and freshness.
- Roast leg of lamb with rosemary and reduced jus
The richness of the leg of lamb and the reduced jus complement the powerful tannins and full body, while the herbs highlight the wine's acidic freshness and woody notes.
- Slow-cooked beef confit, caramelized onions and creamy polenta
Slow-cooked meat and a well-rounded sauce bring richness and tannins, while the smooth polenta softens the structure and the caramelized onions enhance the wine's woody and fruity notes.
Storage potential between 5 and 15 years
Currently drink vintages 2011 to 2021
Serve between 16°C and 18°C
Common varieties
Nebbiolo
Nebbiolo is an iconic red grape variety native to Piedmont, Italy, used to produce prestigious red wines such as Barolo and Barbaresco. It offers complex aromas of red fruits, roses, truffles, and spices.