Cantina Del Pino Barbaresco 2019

Cantina del Pino Barbaresco 2019 is a refined and age-worthy red wine from Piedmont, Italy, made entirely from Nebbiolo grapes. This wine exemplifies the elegance and structure of Barbaresco, with delicate aromas of red fruit, wild strawberry, and blueberry. On the palate, it is precise and polished, with fine tannins and a persistent finish. A classic expression of the appellation, perfect for both immediate enjoyment and cellaring.

*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 to Full-bodied, Elegant
Grape Varietal: Nebbiolo
Tastes Like: Wild strawberry, red cherry, blueberry, dried flowers
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Barbaresco DOCG
Region: Piedmont, Italy
Terroir: Clay and limestone soils on Barbaresco's hillsides
Aging: Aged in large oak casks for 24 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Cantina del Pino is a small, family-run estate located in the heart of Barbaresco. Known for their dedication to traditional methods and minimal intervention, the winery produces Nebbiolo-based wines that are precise, aromatic, and structured. Their 2019 Barbaresco is a beautiful example of the style—elegant, layered, and deeply expressive of both grape and place. It is a wine of authenticity and timeless charm.

Beef: Braised beef with polenta or beef carpaccio.
Lamb: Roast lamb with rosemary or lamb chops with garlic butter.
Game: Duck with cherry reduction or venison ragù.
Vegetarian: Wild mushroom risotto or truffle tagliatelle.

Castelmagno: Rich and complex, perfect with Nebbiolo.
Taleggio: Creamy and pungent, enhancing red fruit and spice.
Parmigiano-Reggiano: Salty and nutty, bringing out savoury depth.
Robiola: Soft and delicate, complementing florals and acidity.

Risotto al Tartufo (Truffle Risotto)

Ingredients:

• 300g arborio rice
• 1 small onion, finely chopped
• 2 tbsp butter
• 100mL dry white wine
• 1L vegetable or chicken broth
• 50g Parmigiano-Reggiano, grated
• Fresh truffle or truffle oil
• Salt and pepper, to taste

Instructions:

1. In a saucepan, melt half the butter and sauté onion until soft.
2. Add rice and stir to coat. Pour in wine and let it reduce.
3. Gradually add broth, stirring until absorbed and rice is al dente.
4. Stir in remaining butter, Parmigiano, and fresh truffle or a drizzle of truffle oil.
5. Serve immediately with a glass of Cantina del Pino Barbaresco 2019.