The Story
A magnificent Northern Italian red wine displaying a light, translucent ruby red color with delicate garnet reflections along the rim. Masterfully crafted by acclaimed low-intervention winemaker Gian Luca Colombo from 40 to 50-year-old vines rooted in the unique calcareous clay soils of a single plot in Roddi, near Verduno, this small-production expression showcases pure varietal focus. The highly intoxicating, ethereal nose opens with a soaring bouquet of red berries, fresh-cut wild strawberries, and crunchy sour cherries. It is beautifully layered with distinctive regional indicators of withered rose petals, violet perfume, lavender, and sweet allspice. On the palate, it balances a vibrant, medium-bodied red fruit core and a racy, linear alpine acidity with structured, decidely energetic tannins from custom aging in a combination of medium oak barrels and amphorae, concluding in a remarkably focused, clean, and persistent dry finish wrapped in an elegant streak of clay-pot earthiness.
Food Pairing: Pairs flawlessly with traditional Piedmontese meat-filled pastas like agnolotti dal plin with mushroom sauce, braised lamb shoulder, or roasted duck breast.
Description
A magnificent Northern Italian red wine displaying a light, translucent ruby red color with delicate garnet reflections along the rim. Masterfully crafted by acclaimed low-intervention winemaker Gian Luca Colombo from 40 to 50-year-old vines rooted in the unique calcareous clay soils of a single plot in Roddi, near Verduno, this small-production expression showcases pure varietal focus. The highly intoxicating, ethereal nose opens with a soaring bouquet of red berries, fresh-cut wild strawberries, and crunchy sour cherries. It is beautifully layered with distinctive regional indicators of withered rose petals, violet perfume, lavender, and sweet allspice. On the palate, it balances a vibrant, medium-bodied red fruit core and a racy, linear alpine acidity with structured, decidely energetic tannins from custom aging in a combination of medium oak barrels and amphorae, concluding in a remarkably focused, clean, and persistent dry finish wrapped in an elegant streak of clay-pot earthiness.
Food Pairing: Pairs flawlessly with traditional Piedmontese meat-filled pastas like agnolotti dal plin with mushroom sauce, braised lamb shoulder, or roasted duck breast.
