Albino Rocca Langhe Nebbiolo Rosso di Rocca 2022

Rosso di Rocca is 97% Nebbiolo with a smattering of Cabernet Franc. The Nebbiolo hails from a vineyard at Magliano Alfieri in the first hills of the Roero region. The vines were planted in 1967 and 2002, and the parcel was purchased by the family in 2016. The Cabernet Franc comes from 20-year-old estate vines in Barbaresco.

Roero’s sandy soils gift a lighter, brighter, earlier-drinking wine than the Rocca Nebbiolo d’Alba—a Nebbiolo party in a glass. The wine’s upbringing (solely in tank) and early bottling helps keep to this theme, and 2022 is another cracking rendition.

It’s super-bright, perfumed and crackling with energy, with a swish of blood orange in front of blue fruits, steely minerality and savoury spices. Succulent and structured, it’s an approachable and harmonious Nebbiolo with fresh acidity, powdery tannins and impressive fruit concentration. A fabulous introduction to the beautiful world of Piemonte Nebbiolo, and superb value to boot.

Type: Red Wine
Style: Elegant, Velvety
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a Pinot Noir, with red cherries, wild strawberries, and floral aromas.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and limestone soils
Aging: Stainless steel and neutral oak
Serving Temperature: 16-18°C

Albino Rocca is a renowned family-run winery in Piedmont, producing refined wines that highlight the elegance and tradition of the Nebbiolo grape in the Langhe region.

Seafood: Grilled tuna or salmon steak.
Poultry: Roast duck or herbed chicken.
Vegetarian: Roasted vegetable lasagne or wild mushroom risotto.
Meat: Beef carpaccio or pork tenderloin.

Taleggio: Creamy and savoury, complementing the wine's finesse.
Fontina: Nutty and smooth, balancing the fruitiness.
Pecorino: Sharp and aged, enhancing the wine's structure.
Robiola: Soft and tangy, pairing beautifully with Nebbiolo's elegance.

Wild Mushroom Risotto

Ingredients:

• 1 1/2 cups Arborio rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mixed mushrooms, sliced
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until soft.
2. Add mushrooms and cook until browned. Stir in Arborio rice and cook for 1-2 minutes.
3. Deglaze with white wine and gradually add vegetable stock, stirring continuously.
4. Once rice is creamy and al dente, stir in Parmesan cheese and season with salt and pepper.

Tip: Serve with Albino Rocca Langhe Nebbiolo for a perfect pairing.