Tasting notes
Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickSeared Beef Tataki with Balsamic Glaze and Micro-greens
This refined dish offers a cool temperature perfect for the season. The balsamic reduction mirrors the vibrant acidity, while the rare beef provides the necessary texture to balance the firm body.
- Grilled Lamb Cutlets with Herbes de Provence and Roasted Squash
The succulent fat of the lamb softens the structured tannins, while the aromatic herbs enhance the subtle woody notes. The grilled squash adds a light, fresh touch for a warm evening.
- Roasted sea bass fillet, lemon and fresh herb emulsion
The delicacy of the fish and the lemony acidity highlight the fruitiness and minerality of the wine, offering a clean and refreshing pairing without weighing down the palate.
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- 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.
- Beef tartare with bitter cocoa and orange zest
The raw freshness and bitter notes of cocoa find balance in a full-bodied wine with moderate tannins that enhances its fruit and depth.
- Côte de bœuf with reduced jus and shallot confit
Grilled meat and concentrated jus bring richness and tannins, while the shallot confit adds sweetness and roundness to balance the acidity and structure of the wine.
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.