Cantina Del Pino Barbaresco 'Albesani' 1.5L MAGNUM 2021

Cantina Del Pino Barbaresco 'Albesani' 1.5L MAGNUM is Nebbiolo from one of Neive's best-known crus, bottled in magnum.

The Albesani slope sits on the Neive side of Barbaresco, and the estate takes its name from the pine standing above the cellar. Nebbiolo grown here leans towards perfume more than weight. A magnum holds twice the wine against the same amount of air, so it moves more slowly than a standard bottle, which suits a grape that rewards patience.

Red fruit, rose petals and dried herbs, with fine tannins and the acidity Nebbiolo always brings. Serve it at 16–18°C alongside brasato, tajarin with butter and sage, or a wedge of Castelmagno, and decant it if you are opening it young.

*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, Age-worthy
Grape Varietal: Nebbiolo
Tastes Like: Red cherry, rose, spice, dried herbs, earth
Alcohol Percentage: 14.5%
Closure: Cork
Size: 1.5L MAGNUM
Appellation: Barbaresco DOCG
Region: Piedmont, Italy
Terroir: Limestone-rich soils of the Albesani cru in Neive
Aging: Aged in large Slavonian oak casks for 24 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Cantina Del Pino is a traditional Barbaresco estate in the heart of Piedmont, known for its classic, terroir-driven Nebbiolos. The Albesani vineyard, located near Neive, is one of the appellation's most celebrated sites, producing wines with fragrance, finesse, and structure. This magnum bottling of their 2019 vintage allows the wine to mature more slowly and gracefully, making it a perfect choice for long-term cellaring and special occasions.

Beef: Braised short ribs or beef roast with rosemary.
Lamb: Lamb rack with thyme or lamb and fennel ragu.
Game: Roast duck with juniper or wild boar stew.
Vegetarian: Truffle risotto or porcini mushroom polenta.

Castelmagno: Firm and savoury, matching depth and structure.
Robiola: Soft and floral, enhancing elegance.
Parmigiano-Reggiano: Aged and nutty, balancing acidity.
Toma Piemontese: Rustic and creamy, echoing regional style.

Spezzatino di Cinghiale (Tuscan Wild Boar Stew)

Ingredients:

• 1.5kg wild boar or pork shoulder, cubed
• 2 onions, chopped
• 2 carrots, chopped
• 3 garlic cloves, crushed
• 750mL red wine
• 2 tbsp tomato paste
• Bay leaf, rosemary, and sage
• Salt and pepper, to taste
• Olive oil for cooking

Instructions:

1. Marinate meat overnight with wine, herbs, and vegetables.
2. Brown meat in olive oil. Remove and set aside.
3. Sauté vegetables, add tomato paste, return meat, and pour in marinade.
4. Simmer for 3–4 hours on low heat until meat is tender and sauce is rich.
5. Serve with soft polenta and a glass of Cantina Del Pino Barbaresco 'Albesani' MAGNUM.