Cantina Del Pino Barbaresco 'Gallina' 2019

Cantina del Pino Barbaresco 'Gallina' is a refined single-vineyard Barbaresco from the esteemed Gallina cru in Neive, Piedmont. This wine captures the essence of Nebbiolo with its delicate yet structured profile. It opens with aromas of red cherry, dried rose, blood orange, and sweet spices, followed by mineral and herbal undertones. On the palate, it is precise and elegant, with fine tannins and a long, graceful finish. A beautiful example of the finesse and ageing potential of traditional Barbaresco.

*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, Refined
Grape Varietal: Nebbiolo
Tastes Like: Red cherry, rose, blood orange, spice, mineral
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Barbaresco DOCG
Region: Piedmont, Italy
Terroir: Limestone and clay soils of the Gallina 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 boutique estate located in the Barbaresco appellation of Piedmont, known for producing some of the region's most expressive and finely detailed Nebbiolo wines. The 'Gallina' cru is prized for its balanced exposure and clay-limestone soils, producing wines with elegance, fragrance, and structure. This wine reflects the estate's commitment to traditional methods and minimal intervention, highlighting the purity of fruit and terroir.

Beef: Grilled fillet with sage butter or beef with mushroom ragù.
Lamb: Braised lamb shoulder or lamb and rosemary stew.
Game: Pheasant with herbs or venison loin.
Vegetarian: Truffle gnocchi or charred radicchio and walnut risotto.

Castelmagno: Rich and structured, mirroring the wine's depth.
Robiola: Soft and earthy, enhancing floral tones.
Parmigiano-Reggiano: Salty and complex, lifting the palate.
Toma Piemontese: Mild and nutty, balancing tannins.

Agnolotti del Plin (Stuffed Piedmontese Pasta)

Ingredients:

• 300g fresh pasta dough
• 200g braised beef or pork, finely chopped
• 1 egg yolk
• Salt, pepper, nutmeg to taste
• Butter and sage for serving
• Grated Parmigiano-Reggiano

Instructions:

1. Mix meat, yolk, and seasoning for the filling.
2. Roll out pasta dough and cut into small squares.
3. Add a small amount of filling and fold into traditional 'plin' shape.
4. Boil for 2–3 minutes, then toss in butter and sage.
5. Serve with Parmigiano and a glass of Cantina del Pino Barbaresco 'Gallina'.