Nebbiolo d'Alba DOC Sordo
| Sommelier score | 91/100 | 2024 |
| 4 Grappoli AIS |
|
2016 |
| Winery | Sordo |
| Denomination | Nebbiolo d'Alba DOC |
| Vintage | 2019 |
| Grapes | 100% Nebbiolo |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Winery headquarter | Sordo - Castiglione Falletto (CN) - Borgata Garbelletto, Via Alba Barolo, 175 |
| Bottle size | Standard bottle |
| Combination | Milanese cutlet, Sliced beef, wild game, Scallops with mushrooms, Medium-aged cheeses, Cockerel grilled, Gnocchi al ragù, mushroom risotto |
| Region | Piedmont (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Nebbiolo |
The Nebbiolo variety that is cultivated in the steep vineyards of Roero, a zone located in the left side of Tanaro river, or in some districts of Langhe, gives richness, perfumes and in interesting sensations to its wines. This special product is composed by 100% Nebbiolo grapes. The vineyards have a south, south-west exposition and are located 280-330 meters above the sea level. The soils here are mainly composed by compact marls and clay. The plants of the vineyard, that are 30 years old, are trained on espaliers with the traditional Guyot method. 4000 units per hectare that produce around 80 quintals grapes. The wine making starts with the soft pressing and the elimination of stalks, followed by a long maceration that last 10 days. The fermentation is managed in steel containers at a controlled temperature of 30°C. The maturation, that lasts 6 months, is managed in steel too and it is followed by the aging, developed for 9 months in big barrels made of Slavonian oak.
Organoleptic features of “Nebbiolo d’ Alba DOC”
The garnet colour of this wine is full of orange reflections that become more intense after some years. Its perfume is delicate, intense, wide and persistent. The taste is characterized by sweet and complex tannins.
Recommended food pairings while tasting this wine from Piedmont
It goes on well with rice, vegetable soups, pasta, braised meat or game. Excellent with aged cheese. It has to be served at 18°C in a wide wine glass, like “Gran Ballon”, in order to allow the oxygenation and the consequent diffusion of the perfumes.
