Tasting notes
Alcohol, 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.
- Beef Braised in Red Wine and Herb Reduction
Slow-cooked cut of beef with a concentrated sauce and herbs, pairing with the wine's body and tannins to balance fat and intense tannic structure.
- Roast leg of lamb with reduced jus, rosemary and orange zest
Confit lamb with concentrated jus and bright citrus: the tannins and structure support the meat, the acidity balances the orange notes, and the rich texture matches the body of the wine.
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- Creamy mushroom risotto with aged cheese shavings
The rich, umami texture of the mushrooms enhances the body and wood notes of the wine, while moderate acidity cleanses the palate between creamy bites.
- 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.
Storage potential between 5 and 15 years
Currently drink vintages 2011 to 2021
Serve between 18°C and 19°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.