Babo Langhe Nebbiolo 2022

Babo Langhe Nebbiolo is sourced from southwest-facing sites near Castiglione Falletto and made in an open, early-drinking style.

Langhe DOC is the catch-all appellation of the Barolo and Barbaresco hills, and Nebbiolo grown under it is generally raised for a shorter time and released younger than the cru wines. Babo works with vineyards close to Castiglione Falletto, the commune at the geographic centre of Barolo, where the sites here face mainly southwest between 300 and 400 metres above sea level. That aspect and moderate altitude ripen Nebbiolo's tannins reliably without pushing the alcohol, which suits the house style: Babo's range is built around bright, easy-going wines that do not ask to be cellared. The winemaking follows suit, with restrained extraction and no obvious oak, leaving Nebbiolo's floral lift and red-fruited character in the foreground and the tannins firm but open.

Ready to drink now and over the next three or four years. Serve at 16-18°C with roast chicken, mushroom pizza or a plate of prosciutto.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Floral, Unoaked
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a light Pinot Noir in colour and perfume, but with firmer, more open tannin
Alcohol Percentage: 13.5%
Closure: Screwcap
Size: 750mL
Appellation: Langhe DOC
Region: Castiglione Falletto, Piedmont, Italy
Terroir: Southwest-facing sites between 300 and 400 metres, near the geographic centre of Barolo
Aging: Restrained extraction with no obvious oak, released young
Serving Temperature: 16–18℃ – Serve slightly below room temperature

Babo’s range is built around bright, easy-going wines that do not ask to be cellared, and the winemaking follows suit: restrained extraction and no obvious oak, leaving the character of the grape in the foreground.

Langhe DOC is the catch-all appellation of the Barolo and Barbaresco hills, and Nebbiolo grown under it is generally raised for a shorter time and released younger than the cru wines. Babo works with vineyards close to Castiglione Falletto, the commune at the geographic centre of Barolo, where the sites face mainly southwest between 300 and 400 metres above sea level. That aspect and moderate altitude ripen Nebbiolo’s tannins reliably without pushing the alcohol.

Pasta: Perfect with agnolotti del plin, tajarin or a light meat ragù
Poultry: Excellent with roast chicken, guinea fowl or turkey
Mushroom: Pairs beautifully with mushroom pizza, porcini or risotto
Charcuterie: Ideal with prosciutto, salami and a plate of antipasti

Toma Piemontese: Semi-firm and nutty, the local match for the wine
Parmigiano Reggiano: Granular and savoury, softening the wine’s tannin
Castelmagno: Crumbly and pungent, the classic Piedmontese partner to Nebbiolo
Robiola: Soft and delicate, suiting the wine’s lighter frame

Agnolotti del Plin (Piedmontese Pinched Pasta with Roast Meat Filling)

Ingredients (Serves 4):

• 300g plain flour
• 3 whole eggs plus 2 yolks
• 250g mixed roast veal, pork and rabbit, finely chopped
• 100g cooked spinach, squeezed dry and chopped
• 60g Parmigiano Reggiano, grated, plus extra to serve
• 1 egg, for the filling
• Pinch of freshly grated nutmeg
• 80g butter
• 6 sage leaves
• Salt and cracked black pepper

Instructions:

1. Work the flour with the eggs and yolks into a firm, smooth dough. Wrap and rest for one hour.
2. Combine the chopped roast meats, spinach, Parmigiano, egg and nutmeg, and season well.
3. Roll the pasta out very thin and cut it into long strips about 6cm wide.
4. Pipe small mounds of filling along each strip, roughly 2cm apart.
5. Fold the pasta over the filling and pinch firmly between each mound. This pinch is the plin the dish is named for.
6. Cut between the pinches with a wheel to separate the parcels.
7. Cook in well-salted boiling water for two to three minutes, until they rise.
8. Melt the butter with the sage until foaming, toss the agnolotti through and serve with grated Parmigiano.

The pasta of the Langhe hills, made to use up Sunday’s roast. This is a Nebbiolo built for the table rather than the cellar, and its floral lift and firm but open tannins suit the buttery, sage-scented parcels far better than a serious Barolo would.