Fratelli Alessandria Barolo di Verduno 2018

Fratelli Alessandria Barolo di Verduno is a noble and elegant expression of Nebbiolo from one of Barolo’s most distinctive villages. Often referred to as “the king of wines,” Barolo is known for its structure, complexity, and ageing potential. This wine is beautifully perfumed, with aromas of rose petal, red cherry, tar, and sweet spice. On the palate, it is refined and balanced with silky tannins and a long, savoury finish. A true benchmark of traditional Barolo from a historic Verduno estate.

*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: Full-bodied, Age-worthy
Grape Varietal: Nebbiolo
Tastes Like: Rose petal, red cherry, liquorice, tar, earthy spice
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Barolo DOCG
Region: Piedmont, Italy
Terroir: Clay-limestone and marl soils in the village of Verduno
Aging: Aged in large Slavonian oak casks for 36 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Fratelli Alessandria is one of the historic producers of Verduno, a village renowned for its elegant and aromatic style of Barolo. The estate has been family-run since the 1800s, and today continues to uphold traditional winemaking methods with a focus on finesse and terroir expression. Their Barolo di Verduno is a standout cuvée that captures the village's unique character, offering both grace and depth with the capacity to age beautifully for decades.

Beef: Braised beef with Barolo or slow-cooked short ribs.
Lamb: Roast lamb with rosemary and garlic or lamb shoulder with juniper.
Game: Venison stew or duck with cherry and thyme.
Vegetarian: Truffle risotto or wild mushroom and chestnut pasta.

Castelmagno: Bold and nutty, ideal with structure and spice.
Taleggio: Creamy and earthy, complementing savoury complexity.
Parmigiano-Reggiano: Aged and salty, lifting tannins.
Robiola: Soft and pungent, enhancing floral and fruit tones.

Brasato al Barolo (Beef Braised in Barolo Wine)

Ingredients:

• 1.5kg beef chuck or brisket
• 750mL Barolo or Nebbiolo-based wine
• 2 carrots, chopped
• 1 onion, sliced
• 2 garlic cloves, crushed
• 2 bay leaves
• Fresh rosemary and thyme
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate beef overnight in wine with vegetables and herbs.
2. Remove meat, pat dry, and brown in olive oil. Set aside.
3. Sauté vegetables from marinade, then return beef to the pot.
4. Add wine and simmer gently for 3–4 hours until tender.
5. Slice and serve with polenta or mashed potatoes and a glass of Fratelli Alessandria Barolo di Verduno.