Made with nebbiolo grapes from the oldest vines in the Rombone vineyard. Bright garnet red in colour, our flagship Barbaresco is complex on the nose, full-flavoured and warm on the palate, where the tannins, already elegant when the wine is young, will grow gradually more refined to ensure long, happy ageing. Barbaresco Rombone should also be suitable oxygenated before drinking and goes well with braised and roast beef and veal, stews, game, truffle dishes and mature cheeses.
Local match: “Brasato al Barbaresco” Veal braised in Barbaresco.
Rombone in the commune of Treiso, Piedmont.
Anno dei vigneti:
260 m / 850 ft asl.
24 months in oak, 6 months in the bottle.
Temperatura di servizio: