There are not that many blends in Langhe, at least not compared to other wine regions. But I find blends to be quite interesting. Combining two or more grapes often brings out the best in each, resulting in a very balanced wine. This is true for the blend between Barbera and Nebbiolo!
Barbera
Barbera is the third most planted grape variety in Italy, but you can also find it in other countries like California and Australia. You will find many wines made with 100% Barbera, known for its high levels of acidity Other characteristics include deep color, full body, and low tannins.
Nebbiolo
Nebbiolo, on the other hand, is known for its tannins. It’s probably the most important grape variety in Piemonte, and the most notable expression of Nebbiolo is Barolo. With Nebbiolo you can also make Barbaresco, Roero, Gattinara, Carema and Ghemme.
There is a long history if blending Nebbiolo with other grape varieties in Piemonte. Adding in other grapes can add some color to the otherwise light Nebbiolo, but one of the main reasons is to soften the grapes harsh tannins.
Barbera + Nebbiolo blends
I’ve found I quite like Barbera + Nebbiolo blends. The Barbera adds some acidity to the Nebbiolo, and the Nebbiolo helps calm the high acidity from the Barbera. In addition, the Nebbiolo brings some structure, and you’re left with a balanced wine.
Gianfranco Alessandria L’Insieme
L’Insieme, a project started by Elio Altare aims to make wines which, under a single brand, tell a story of friendship and collaboration, of hard work, shared passion for the Langhe and its outstanding grapes. Each winery makes their own blend, and in the one by Gianfranco Alessandria you’ll find 70% Barbera and 30% Nebbiolo. A fruity wine with good structure. One of the best L’Insieme I’ve had!
La Vedetta Swanti
La Vedetta wants to make the best Nebbiolo based blend, depending on what the vintage offers. Using Nebbiolo as a base, they experiment by adding in Freisa, Barbera or Dolcetto. In 2019, Swanti consists of 60% Nebbiolo and 40% Barbera. A balanced wine, with good acidity and good structure.
Elio Altare La Villa
Altare’s blend might be one of my favorites. You can truly feel the best of both varieties: well balanced tannins and good acidity.
Ghiomo Ruit Hora
Ruit Hora is Ghiomos “passion project”. Barbera was the grape from his father and grandfather, and he considers Nebbiolo to be the grape of today. So by adding 15% Nebbiolo to the Barbera, he aims to unite the two.
The Dolcetto 2019 are quite structured with lots of fruit. I find them to be a bit more complex, especially compared to 2018, giving the wine a little more “oomph”. One could argue that the Dolcetto from 2017 also had “oomph” but perhaps not complex. The warm temperature of the 2017 vintage gave the wines a bigger character, but also a lack of balance when it came to acidity and alcohol. Keep in mind, this is one person’s opinion and taste, opinions and tastes which might differ from yours.
I really like Dolcetto 2019. I know that is a general statement, but after tasting quite a few Dolcetto from 2019, I feel like I can be fairly general. Everything is relative, and my opinion may stem from the fact that I was not as impressed by Dolcetto in 2017 and 2018 as I am by 2019. Below are some of my tasting notes in alphabetical order. Enjoy!
Dolcetto 2019
Burlotto Dolcetto
Concentrated nose with aromas of cherry and red fruits. Also quite concentrated in the mouth. A beautiful Dolcetto!
A perfect Dolcetto nose. Elegant and rich with good structure. The grapes come from a vineyard in Sinio where the soil is composed of limestone with some clay. Mario vinifies his Dolcetto in stainless steel tanks.
Fruity and fresh, yet complex, both on the nose and in the mouth. Violets and dark berries on the nose. The vines, grown in San Giovanni, are 50 years old.
A powerful wine with a crisp nose. Fresh and fruity with good acidity. Aromas of blackcurrant, dark fruit and berries.
Marengo Dolcetto
Powerful aromas of dark berries. A good wine that’s easy to drink. Fruity. More structure than 2018
Nadia Curto Dolcetto
Nadia had an issue with storms in her Gattera vineyard where the Dolcetto grows. Maturation of the grapes was blocked due to the storm which resulted in a Dolcetto with a higher acidity. Aromas of blackcurrant, cherry and other dark berries.
As with most of the 2019 Dolcetto’s, the Paolo Scavino Dolcetto is quite structured. I really like it. Concentrated and explosive. Fruity with good length.
Trediberri Dogliani Bricco Mollea
The Bricco Mollea vineyard is located in Vicoforte, far south in Langhe. Dolcetto’s from Dogliani tend to be more intense than Dolcetto’s from La Morra, and if you combine the terroir with the 62 year old plants, you get a complex and intense Dolcetto.
Giuseppino “Ghiomo” Anfossi is a farmer first, something he will tell you when you visit him in Guarene. Come to think of it, when you plan to visit him and his family, allow for significant time, as he has a lot on his heart and numerous stories to tell. Visiting Giuseppino, Ghiomo and Guarane is fast becoming a must when visiting Langhe and Piemonte.
The Ghiomo estate, which was first established in the early 1800’s, is named after the Ghiomo farmhouse, formerly a monastery, in Guarene. Giuseppino’s winery and vineyards are located just 2 miles from Alba, smack in the middle of, but not inside any of, Barolo, Barbaresco and Roero.
Wines
Ghiomo makes wines true to terroir, using sustainable winemaking practices in Guarene. As Giuseppino says, he wants “to make wine for the land.” The soils in Guarene are rich in grey marl, clay, and a little sand, giving the wine great texture and character.
Winemaking
Ghiomo is a winery founded on honesty and respect for nature. Giuseppino, does not like to be defined as biodynamic, organic, or conventional, but rather as a farmer. Who lives and works for the well-being of the land and what they cultivate from it.
Giuseppino uses both big and small barrels for aging, depending on the wine. He believes barrique works well with Barbera, but he prefers bigger barrels for the Nebbiolo.
Fun fact
The Langhe Arneis Inprimis has a special back story. Nicola Oberto from Trediberri came up with the name, Nicola’s mom designed the label, and the hands belong to Giuseppino and Nicola’s father.
Fun fact II
Giuseppino’s oldest son plays for the Juventus team and Giuseppino’s side gig is driving him back and forth to football practice every day.
Wines
Wines available in: Norway Italy USA
Sansteu Primo
The first vintage of Sansteu Primo was 2008, the year Giuseppino’s first son was born. This wine follows a very traditional method, where the caps are submerged in the juice for about 90-100 days followed by 16-20 months in oak. The wine spends a bit of time in steel tanks before transferred into the bottle. The Sansteu Primo will then spend a total 7 years in the winery before release!
BASIC INFORMATION
Product name: Ghiomo Sansteu Primo Nebbiolo DOC Alba Superiore Grape: Nebbiolo Classification: DOC Color: intense ruby red Fragrance: raspberry, strawberry, rose petals Taste: intense, round and structured. Rich fruit and hints of oak Food pairing: pasta, red meat, cheese
VINIFICATION (Winemaking)
Method: 90-100 day maceration with submerged cap Ageing: 16-30 months in oak Minimum aging in bottle: 4-5 years
VINEYARD
Vineyard: Fussot and Dario Soil: marl Exposure: Southeast
Sansteu
Energetic yet somewhat holding back, immediate yet layered and complex, genuinely rooted in tradition and yet aiming for the stars. Sourced from south-east facing vines in Sansteu (marly soils), the wine matures for 12 months in oak casks followed by a further six months in the bottle. Wild strawberries, wild raspberries, and crushed rose petal aromas, with a hint of white tea. A distinct salty minerality (the kind often found in red burgundies), structured and long.
BASIC INFORMATION
Product name: Sansteu Nebbiolo DOC Alba Superiore Grape: 100% Nebbiolo Classification: DOC Color: intense ruby red Fragrance: raspberry, strawberry, rose petals Taste: intense, round and structured. Rich fruit and hints of oak Food pairing: pasta, red meat, cheese
VINIFICATION (Winemaking)
Method: 70 day maceration with submerged cap Ageing: 12 months in oak Minimum aging in bottle: 6 months
VINEYARD
Vineyard: Fussot and Dario Soil: marl Exposure: Southeast
Ruit Hora
The Ruit Hora is a “wine for passion” for Giuseppino. The composition of 85% Barbera and 15% Nebbiolo combine two important grape varieties in Piemonte. Barbera was the grape from his father and grandfather and Nebbiolo is the grape of today. With this wine Giuseppino wanted to unite the two!
BASIC INFORMATION
Product name: Ruit Hora Alba Riserva DOC Grape: 85% Barbera and 15% Nebbiolo Classification: DOC Color: red with violet hues Fragrance: red fruit, hints of oak Taste: rich, big structure, tannins Food pairing: red meat, aged cheese, pasta
VINIFICATION (Winemaking)
Method: 250 hour maceration Ageing: 14 months in barrique, 3 months in stainless steel Minimum aging in bottle: 6 months
VINEYARD
Vineyard: Fussot, Dario, Vignot, San Steu, Vigna Granda, Vigna Bursa and San Lusè Soil: calcareous soil, marl Exposure: south
Ghiomo Vigna Granda
Expressive aromas, wild strawberries, dried tobacco leaves, and a touch of rainy day. A very nice saline minerality to the mid-palate, soft tannins, with a long chalky mineral finish.
BASIC INFORMATION
Product name: Vigna Granda Langhe Nebbiolo Grape: 100% Nebbiolo Classification: DOC Color: brilliant ruby red Fragrance: fruity, floral, mineral Taste: elegant with persistent tannins Food pairing: appetizers, light main dishes, cheese
VINIFICATION (Winemaking)
Method: 30 day maceration with submerged cap Ageing: 12 months in oak, part barrique and part botti Minimum aging in bottle: 2 months
VINEYARD
Vineyard: Vigna Granda, Vigna Bursa and San Lusè Soil: calcareous soil, marl
Ghiomo Lavai
BASIC INFORMATION
Product name: Lavai Barbera DOC Alba Superiore Grape: 100% Barbera Classification: DOC Color: violet red Fragrance: fruity Taste: potent and rich Food pairing: red meat, cheese, pasta
PIEMONTEGIRL 