Fratelli Alessandria Langhe Nebbiolo 'Prinsot' 2022

Fratelli Alessandria Langhe Nebbiolo 'Prinsot' is a full-bodied and elegant red from Piedmont, made entirely from Nebbiolo grapes. This expressive wine offers aromas of red cherry, rose petals, and spice, with subtle earthy undertones. Aged for 10 months in large Slavonian oak casks, it achieves a harmonious balance of freshness, structure, and complexity. Refined yet approachable, it captures the soul of Nebbiolo in a more youthful and versatile form.

*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, Structured
Grape Varietal: Nebbiolo
Tastes Like: Red cherry, rose, cinnamon, earth, leather
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Langhe DOC
Region: Piedmont, Italy
Terroir: Calcareous-clay soils from hillside vineyards in Verduno
Aging: Aged 10 months in large Slavonian oak casks
Serving Temperature: 16–18°C – Best served at cellar temperature

Fratelli Alessandria is a family-owned estate based in Verduno, a historic village in the heart of Barolo country. Known for their elegant and traditional approach to winemaking, the Alessandria family focuses on highlighting the purity of fruit and the nuances of place. 'Prinsot' is their classic Langhe Nebbiolo, named after a local vineyard site, offering a polished yet deeply authentic introduction to the region's flagship grape.

Beef: Braised beef cheeks or beef carpaccio.
Lamb: Lamb ragu or herb-crusted lamb cutlets.
Poultry: Duck breast with red wine jus or guinea fowl with rosemary.
Vegetarian: Mushroom risotto or eggplant involtini.

Castelmagno: Bold and crumbly, complementing structure.
Robiola: Creamy and tangy, enhancing floral tones.
Taleggio: Pungent and soft, balancing savoury depth.
Parmigiano-Reggiano: Nutty and umami-rich, lifting earthy notes.

Risotto ai Funghi Porcini (Porcini Mushroom Risotto)

Ingredients:

• 300g arborio rice
• 30g dried porcini mushrooms
• 1L vegetable or chicken broth
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 tbsp olive oil
• 50g butter
• 50g Parmigiano-Reggiano, grated
• Salt and pepper, to taste

Instructions:

1. Soak porcini mushrooms in warm water for 20 minutes. Drain and chop.
2. Heat oil in a pan and sauté onion and garlic until soft. Add rice and stir until translucent.
3. Add chopped porcini, then ladle in broth gradually, stirring continuously.
4. Once rice is al dente and creamy, stir in butter and cheese. Season to taste.
5. Serve with a glass of Fratelli Alessandria Langhe Nebbiolo 'Prinsot'.