Cascina Ca’ Rossa, Nebbiolo delle Langhe

The Roero  is situated in the northeastern most part of the province of Cuneo and it owes its name to an ancient family that held the district, a hilly zone, as a feudal possession. The sandy soil of the Roero hills yields an intense red wine, bearing the district's name, that differs from the other great Piedmontese wines in that it quickly attains good balance while the others require aging.  Nebbiolo, the most famous and revered red wine grape of Piemonte typically produces a true connoiseur’s style of wine. Tough to like when young, but quite fascinating and complex with some age.

The name “Nebbiolo” appears in documents as early as 1268. It may be derived from the Italian word for "fog" (nebbia), the reference being either to the waxy bloom that covers its riper grapes, or to the fact that this is a late-ripening variety, which means that autumn fogs are an accompaniment to the grape harvest. The cradle of this variety lies in the hills around Alba. Indirect evidence of its remote origin can be seen in the fact that it shares with white muscat the distinction of being the Piedmontese variety with the greatest genetic differentiation, the outcome of mutations over the course of the centuries. It is a vigorous wine, but its output is quite variable: good if spring is mild and dry, otherwise very poor. It is best grown on sunny, but not too dry hillsides. For this reason, it is quite at home at almost mountainous altitudes, provided it gets plenty of sun and is sheltered from cold winds. This grape can be vinified to make a more forward, exuberant style when grown in the right microclimate. Cascina Ca’ Rossa has identified certain parcels of their vineyard holdings that produce an exemplary version of this style.

Region: Piedmont
Production Area: Municipality of Canale d’Alba, (Cuneo)
Appellation: Langhe Nebbiolo DOC
Vintage: 2005
Varietal Blend: 100% Nebbiolo
Vineyard: At 600-700 feet above sea level with  a south, southwestern exposure
Planting System: Guyot
Soil: Chalky and clayey
Harvest: mid-October, with manual picking
Yield: About 3.3 tons per acre
Alcohol: 13,5°-14° %
Vinification: Fermentation in stainless steel tanks with a 10 day maceration. 20% is aged in  French oak barrels before blending.
Aging: In stainless steel tanks for 6 months and 3 months in the bottle.
Total Production: 18.000 bottles

Tasting Notes: The color is light ruby red. Complex and fruity on the nose with delicate notes of rose and violet.  Well-structured, fat, robust, and slightly tannic on the palate

Food Pairings. Raw meat appetizers like the tartare or carpaccio, and ripe cheese.