Negro Angelo
Roero Ciabot San Giorgio Riserva 2024
Other years:
2021| Denomination | DOCG Roero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Total ageing of 32 months, divided between oak barrels and a final period of bottle ageing. |
| Other years | 2021 |
- Appellation and grape: Roero DOCG Riserva 2024, from Nebbiolo grapes
- Nose: hints of peach and red fruits, finishing with balsamic nuances
- Palate: freshness and structure, with evident tannins and a long finish
- Ageing: 32 months in oak and bottle; ageing potential of over 10 years
- Serving and pairings: 18°C, decant for 1 hour; ideal for red meats and mature cheeses
Description
Type of wine
Angelo Negro’s Roero Ciabot San Giorgio Riserva is a still Piedmontese red that interprets Nebbiolo grapes with extreme precision, aged in oak barrels. The bouquet releases intense aromas of peach and red fruits, enriched by a clear balsamic nuance on the finish. On the palate, it is distinguished by a marked freshness and concentrated fruit pulp, supported by pronounced tannins and a velvety texture that gives depth. Its persistence makes it the ideal pairing for red meats, game and mature cheeses.
Origin
This Piedmontese red originates in the Roero hills, from vineyards situated at an altitude of approximately 280 metres on calcareous-marly soils. The south and south-east exposure ensures an even ripening of the bunches, giving the wine a precise gustatory definition. The Angelo Negro winery cultivates these lands to obtain a product with a solid tannic texture and remarkable ageing potential, capable of reflecting the identity of the Roero territory.
Production process
The harvest takes place manually in October, with a rigorous selection of the bunches. The vinification involves a submerged-cap maceration of about twenty days, fundamental for extracting the garnet-red hue and the structure of the wine. The ageing lasts thirty-two months, spent in oak barrels before a period of rest in the bottle. To fully appreciate its complexity, decanting for at least an hour is recommended, served at a temperature of 18 degrees.
History and Interesting Facts
The Roero DOCG Riserva embodies the centuries-old dedication of the Angelo Negro family, custodians of Piedmontese viticulture since 1670. Under the guidance of the estate's oenologists, the wine reveals a strong territorial identity, originating at 280 metres on calcareous-marl soils. Its excellence and longevity, which exceeds ten years, are confirmed by the prestigious four Bibenda bunches.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1670
- Oenologist: Angelo Negro, Gianfranco Cordero
- Bottles produced: 430.000
- Hectares: 65
The passion that fuels our work and the relationship of love and respect that link us so closely to the area are rooted deeply in the past. Ours is a historical family, proud of its roots and of the fact that it has custody of a precious heritage of knowledge and traditions. Read more
| Name | Angelo Negro Roero Ciabot San Giorgio 2024 |
|---|---|
| Type | Red still |
| Denomination | Roero DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Negro Angelo |
| Story | History and Interesting Facts The Roero DOCG Riserva embodies the centuries-old dedication of the Angelo Negro family, custodians of Piedmontese viticulture since 1670. Under the guidance of the estate's oenologists, the wine reveals a strong territorial identity, originating at 280 metres on calcareous-marl soils. Its excellence and longevity, which exceeds ten years, are confirmed by the prestigious four Bibenda bunches. |
| Origin | Roero, province of Cuneo (Piedmont) |
| Soil composition | Calcareous-marly |
| Cultivation system | Tablemount |
| Harvest | Autumn (October) |
| Fermentation | 20 days |
| Production technique | Traditional maceration with submerged cap for 20 days; total ageing of 32 months in oak barrels and final bottle ageing. |
| Wine making | Manual harvesting in October; traditional submerged-cap maceration for 20 days; total ageing of 32 months between oak barrels and final rest in the bottle (decanting for at least 1 hour before serving is recommended). |
| Aging | Total ageing of 32 months, divided between oak barrels and a final period of bottle ageing. |
| Allergens | Contains sulphites |