Cantina Del Pino Barbaresco 'Albesani' 2019

Cantina del Pino Barbaresco 'Albesani' is a top-tier single-vineyard Nebbiolo from the historic Albesani cru in Piedmont. Known for its elegance and fine structure, this wine opens with refined aromas of red berry, underbrush, and dried rose, followed by hints of spice and earth. The palate is delicate yet deep, with precise tannins and a graceful, lingering finish. This cuvée represents the purity and age-worthiness of traditional Barbaresco, with a fragility and finesse that mark it among the best of the appellation.

*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: Red berry, dried rose, underbrush, spice, earthy notes
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Barbaresco DOCG
Region: Piedmont, Italy
Terroir: Limestone-rich soils of the Albesani cru in Neive
Aging: Aged in large oak casks for 24 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Cantina del Pino is a family-owned winery based in Barbaresco, Piedmont, known for producing elegant and terroir-driven Nebbiolo wines. The 'Albesani' Barbaresco is sourced from a highly regarded cru near Neive and is celebrated for its refined texture and aromatic lift. The estate follows traditional winemaking methods with minimal intervention to highlight the beauty of the grape and vineyard site. 'Albesani' is a wine of grace, depth, and incredible finesse.

Beef: Slow-cooked beef with porcini or grilled steak with herb butter.
Lamb: Roast lamb with fennel or lamb and lentil stew.
Game: Rabbit with rosemary or duck with juniper and red wine.
Vegetarian: Porcini risotto or polenta with truffle and mushrooms.

Castelmagno: Bold and structured, ideal with Nebbiolo.
Robiola: Creamy and delicate, matching elegance.
Parmigiano-Reggiano: Aged and savoury, complementing tannins.
Taleggio: Soft and pungent, pairing with earthy tones.

Polenta Taragna (Buckwheat Polenta with Cheese)

Ingredients:

• 300g polenta taragna (corn and buckwheat blend)
• 1.2L water or vegetable stock
• 200g Bitto or Fontina cheese, cubed
• 50g butter
• Salt, to taste

Instructions:

1. Bring salted water or stock to a boil. Gradually whisk in polenta.
2. Cook over low heat, stirring constantly, for 40–50 minutes.
3. Stir in butter and cheese until melted and smooth.
4. Serve hot with braised meats or wild mushrooms and a glass of Cantina del Pino Barbaresco 'Albesani'.