Roero Riserva Printi – Monchiero Carbone

Roero Riserva Printi Monchiero Carbone

Grown following traditional local methods, the grapes are picked in the middle of October.

The fermentation is always long and slow so as to allow all the natural elements contained in the grapes to develop in the wine.

It is then drawn off into different fill barrels, where it completes its malolactic fermentation and remains for at least 24 months.

After a further year of maturing in the peace and quiet of our old cellars, the wine is bottled in preparation for its release.

With its expansive, fruity nose, followed by a full body and long finish in the mouth, the taste is dominated by the elegance of Roero tannins. It is a wine that will continue to improve with lengthy aging in the bottle.

Colour: a ruby-red hue, giving greater depth without taking away any of its brightness.

Nose: intense and very deep, with unmistakeable aromatic facets; an initially ethereal impact gives way to hints of raspberry and blackberry, which are rendered more complex by a background of sweet spices (cinnamon) and noble wood.

Taste: great character showing through dense tannins and a magnificent alcohol/tannin balance; after a full-bodied, almost chewy entry, the silky soft tannins gradually spread into a long, round finish.

Pairings: greater structure and body demand richer, tastier dishes, such as casseroles or braised beef in red wine, roasted goose or wild boar stew.

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