Batasiolo Langhe Nebbiolo DOC 2024

Batasiolo Langhe Nebbiolo DOC is a refined and approachable expression of Piemonte’s noble Nebbiolo, offering the elegance of Barolo’s signature grape in a more youthful, vibrant style.

Sourced from estate vineyards across the Langhe hills, the grapes are carefully harvested and traditionally vinified with controlled fermentation to preserve aromatics and varietal purity. The wine sees a period of oak ageing, allowing structure and softness to harmonise while retaining freshness and drinkability.

Elegant, versatile and unmistakably Nebbiolo - without the weight of Barolo. Perfect with pasta ragù, mushroom dishes, charcuterie or roast pork.

*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, Elegant
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a Pinot Noir, with red cherries, rose petals, and earthy undertones, finishing with soft tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Batasiolo, a family-owned winery in Piedmont, is celebrated for its dedication to Nebbiolo and other regional varietals. This Langhe Nebbiolo showcases their expertise in crafting wines that reflect the region's character and elegance.

Seafood: Seared tuna or grilled salmon steaks.
Poultry: Duck confit or chicken marsala.
Vegetarian: Truffle pasta or ratatouille.
Meat: Braised beef or lamb stew.

Fontina: Mild and creamy, complementing the wine's elegance.
Pecorino: Salty and nutty, balancing the wine's acidity.
Taleggio: Soft and buttery, pairing beautifully with the wine.
Parmesan: Aged and savoury, enhancing the wine's depth.

Brasato ai Funghi (Braised Beef with Mushrooms)

Ingredients:

• 800g beef chuck, cut into large pieces
• 2 tbsp extra virgin olive oil
• 1 onion, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 250g Swiss brown mushrooms, sliced
• 250ml Nebbiolo or dry red wine
• 250ml beef stock
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and cracked black pepper

Instructions:

1. Season the beef with salt and pepper, then brown it in the olive oil in a heavy casserole.
2. Add the onion, carrot and garlic, cooking until softened.
3. Stir in the mushrooms and cook until lightly browned.
4. Pour in the wine and simmer for a few minutes before adding the beef stock, rosemary and bay leaves.
5. Cover and cook gently for 2½–3 hours until the beef is tender.
6. Remove the herbs, adjust the seasoning and serve with creamy polenta or mashed potatoes.

The savoury mushrooms and slow-braised beef highlight Nebbiolo's earthy complexity, floral aromatics and fine tannins, while the wine's bright acidity keeps the rich flavours balanced in true Langhe style.