Nebbiolo
Langhe Nebbiolo is generally considered a junior version of Barolo and Barbaresco. It shares much of the full bodied character, structure and aromas of its bigger siblings. Winemaking tends to be broadly similar in terms of process. DOC regulations for Langhe Nebbiolo allow for up to 15 percent of other indigenous grape varieties, such as Barbera and Dolcetto.
In 1996, Angelo Gaja declassified all but one of his highly priced and sought after Barbaresco and Barolo wines to Langhe Nebbiolo. One stated reason was that he wished to have the option to adding five percent of Barbera to manage acidity.
This wine was made in the La Spinetta winery in the Piemonte region of northern Italy as a joint project by Giorgio Rivetti and Larry Cherubino.
Tasting note:
Floral and light red fruit aromas suggest the wine is much lighter than it is on tasting. Despite its tannic structure, the wine’s fruity flavours, supported with aromas of rose and anise, shine through.
Langhe Nebbiolo is generally considered a junior version of Barolo and Barbaresco. It shares much of the full bodied character, structure and aromas of its bigger siblings. Winemaking tends to be broadly similar in terms of process. DOC regulations for Langhe Nebbiolo allow for up to 15 percent of other indigenous grape varieties, such as Barbera and Dolcetto.
In 1996, Angelo Gaja declassified all but one of his highly priced and sought after Barbaresco and Barolo wines to Langhe Nebbiolo. One stated reason was that he wished to have the option to adding five percent of Barbera to manage acidity.
This wine was made in the La Spinetta winery in the Piemonte region of northern Italy as a joint project by Giorgio Rivetti and Larry Cherubino.
Tasting note:
Floral and light red fruit aromas suggest the wine is much lighter than it is on tasting. Despite its tannic structure, the wine’s fruity flavours, supported with aromas of rose and anise, shine through.
