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The current winemaker’s parents settled in the Annunziata hamlet in 1943 and started a winemaking philosophy that continues today: focus on the quality, in keeping with tradition. With a respect for the land that they grow the grapes from and for the history of those who have made wine before them, they look to make classic and approachable wine.
The rich clay soil added to the altitude makes it possible to make Barolo and wines in a style of Barolo with a soft and fragrant quality. The grapes for their Langhe Nebbiolo come from their younger vineyards that face the south-east. Neighboring grapes are used to make Barolo.
When comparing the Barolo produced from the same vintage, the Lange Nebbiolo goes through a shorter maceration period and it is also not aged in wood. This offers a brighter and more refreshing style of Nebbiolo when compared to Barolo.
On the nose are bright cherry aromas with subtle forest floor notes. The palate shows off the red fruit and the bright acidity offer a refreshing balance. The lack of oak ageing really allows the fruit notes to shine without being overwhelmed by wood tannins.
When pairing, consider tomato based meat stews with Italian spices. Grandma’s meat sauce fresh from the stove would be perfect.