Tasting notes
Acidity, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickPorcini 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.
- 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.
- Glazed Osso Buco with Gremolata and Creamy Polenta
Rich notes of meat and gelatin balance the acidity and tannins of the wine; the polenta provides body and texture that harmonize with the wood and minerality.
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- Grilled lamb chops with warm herb and lemon salad
Grill-marked meat and herbal notes contrast with the wine's bright acidity; the tannic structure supports the fats and enhances the mineral and smoky sensation.
- Braised beef with reduced broth and herbs
Slow-cooked meat with an umami reduction and melting fat: its sustained tannins and body balance the richness, while the dish's acidity refreshes the wine's structure.
- Roasted 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.
Storage potential between 10 and 20 years
Currently drink vintages 2006 to 2016
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.