Fratelli Alessandria Barolo di Verduno 2022

Fratelli Alessandria Barolo di Verduno leans towards grace and fine bones, a Nebbiolo grown in the northernmost commune of the Barolo DOCG.

The village at the top of the denomination has always given a lighter, more perfumed cut of Nebbiolo than the bigger names to the south. The family has worked these slopes since 1830, which puts their cellar among the oldest in the zone. They are also among the few still growing the local Pelaverga grape, and the same vineyard-led thinking runs through every cuvée they make.

Dark cherry and plum lead the nose, with incense, dried herbs and a thread of liquorice sitting behind them. Fine-boned and understated on the palate, with tannins that never push. Pour it at around 17°C with braised beef, agnolotti or a wedge of aged Toma.

*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, Refined
Grape Varietal: Nebbiolo
Tastes Like: Dark cherry, plum, incense, liquorice, dried herbs
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Barolo DOCG
Region: Piedmont, Italy
Terroir: Clay-limestone and marl soils in Verduno
Aging: Aged in large Slavonian oak casks for 36 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Fratelli Alessandria is a respected family-run winery located in Verduno, a village known for producing some of the most elegant and perfumed Barolos. The estate continues to honour traditional methods with a focus on expressing the unique terroir of Verduno. Their 2020 Barolo di Verduno showcases the finesse and complexity that Nebbiolo can achieve in this cooler, northern zone, offering a polished and accessible profile ideal for both early enjoyment and cellaring.

Beef: Beef tenderloin with red wine jus or ossobuco alla Milanese.
Lamb: Lamb shanks with rosemary or grilled lamb cutlets.
Game: Duck confit or rabbit with sage and olives.
Vegetarian: Porcini risotto or baked polenta with gorgonzola.

Castelmagno: Bold and savoury, a classic Barolo pairing.
Parmigiano-Reggiano: Aged and crumbly, highlighting the wine's finesse.
Toma Piemontese: Mild and earthy, reflecting regional heritage.
Robiola: Creamy and soft, complementing floral notes.

Brasato al Barolo (Barolo-Braised Beef)

Ingredients:

• 1.5kg beef chuck roast
• 750mL Barolo or Nebbiolo wine
• 2 onions, chopped
• 2 carrots, sliced
• 2 garlic cloves, smashed
• 2 bay leaves
• Fresh rosemary and sage
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate beef with wine, herbs, and vegetables overnight.
2. Remove meat, pat dry, and brown in olive oil. Set aside.
3. Sauté vegetables, return meat to pot, and add marinade.
4. Simmer covered on low heat for 3–4 hours until tender.
5. Slice and serve with mashed potatoes or creamy polenta and a glass of 2020 Fratelli Alessandria Barolo di Verduno.