Giovanni Rosso
Langhe Nebbiolo 2023
| Denomination | DOC Langhe Nebbiolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | In 25 hl French oak barrels from the Forest of Fontainebleau for several months. |
- Grape variety and designation: Langhe DOC from 100% Nebbiolo grapes, still red wine from Piedmont
- Aroma and taste: notes of violet, rose and cherry; smooth, fresh palate with delicate tannins
- Harvest and fermentation: hand-picked; fermented in concrete with pump-overs and délestage
- Ageing and longevity: matured in French oak; can be aged for 5-10 years
- Serving and pairings: serve at 14-16°C, decant for 1 hour; ideal with meats, game and cheeses
Description
What kind of wine it is
Langhe Nebbiolo by Giovanni Rosso is a still red wine that embodies the typical character of Piedmont, made exclusively from Nebbiolo grapes. In the glass, it reveals an intense garnet colour, releasing aromas of violet, rose and cherry. On the palate, it is smooth and rounded, distinguished by a pleasant freshness and a graceful structure. The use of indigenous yeasts and ageing in French oak barrels from the Fontainebleau Forest provide a fine and balanced tannic texture. It is ideal for accompanying robust meats, game and cheeses.
Where it comes from
The Giovanni Rosso winery tends its vineyards in the heart of the Langhe, in the province of Cuneo, between the areas of Serralunga d’Alba and Roddino. The family-run business has operated in this area since 1960, focusing its agricultural work on the estates located in the hamlet of Baudana. The specific characteristics of the soils support the development of the grape variety, resulting in a clear aromatic profile and a balanced texture. The winemaking, overseen by Davide Rosso, enhances the unique features of the region, producing a wine capable of achieving notable scores from industry experts such as James Suckling.
How it is produced
The production process begins among vines trained using the Guyot system, with manual harvesting taking place around mid-October. Fermentation occurs in cement tanks for about twenty-five days and involves daily pump-overs, délestage and extended maceration. Once fermentation is complete, the wine rests for several months in barrels to consolidate its structure and preserve the varietal’s identity. This meticulous process gives the sip an elegant finesse and ensures an estimated longevity of between five and ten years.
History and Curiosities
Born in 2010, the Langhe Nebbiolo DOC represents the soul of the Giovanni Rosso winery, an establishment founded in 1960 in Serralunga d’Alba. Under the guidance of oenologist Davide Rosso, the family-run business enhances the grapes of Serralunga and Roddino, offering an authentic expression of the Piedmontese territory. Awarded 91 points by James Suckling, this wine embodies the deep dedication to the region’s principal grape variety. A label of great elegance that encapsulates a pure artisanal vocation, produced in only forty thousand bottles for the 2023 vintage.
Awards
-
2023
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1960
- Oenologist: Davide Rosso
- Bottles produced: 55.000
- Hectares: 9
Giovanni's son, Davide, studied Oenology and gained invaluable experience in France. In 2001 Davide, then 27 years old, took charge of the vinification & affinamento/elevage of the wines with one goal in mind: "Wine should be a perfect copy of its terroir"... in this case from the slopes of Serralunga d'Alba, among the finest soils in the world.
The Giovanni Rosso cantina (winery) is located in the hamlet of Baudana, just a couple of kilometres north of Serralunga d'Alba village. A traditional family cascina, or farmhouse, it houses the fermentation, ageing, bottling and labeling facilities as well as the offices.
Davide Rosso has been looking for many years for a new terroir where he could face a new challenge himself. The side-project was officially born in May 2016 with the purchase of the Etna estate near the village Solicchiata of Castiglione di Sicilia. The farm rises a few kilometers before Passopisciaro down to Montedolce, a small inactive crater that gives the name to the Contrada. We are in the northeast side of the volcano, a perfectly suited area for the production of red wines. The new holdings extend for fourteen hectares in one single plot among which just something more than six hectares are dedicated to viticulture: 1.2 ha for the whites and 5.5 ha for the reds (Carricante and Nerello Mascalese with small percentages of other local grape varieties, as the tradition requires). The training system has been renamed as "candelabro". Read more
| Name | Giovanni Rosso Langhe Nebbiolo 2023 |
|---|---|
| Type | Red still |
| Denomination | Langhe DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Giovanni Rosso |
| Story | History and Curiosities Born in 2010, the Langhe Nebbiolo DOC represents the soul of the Giovanni Rosso winery, an establishment founded in 1960 in Serralunga d’Alba. Under the guidance of oenologist Davide Rosso, the family-run business enhances the grapes of Serralunga and Roddino, offering an authentic expression of the Piedmontese territory. Awarded 91 points by James Suckling, this wine embodies the deep dedication to the region’s principal grape variety. A label of great elegance that encapsulates a pure artisanal vocation, produced in only forty thousand bottles for the 2023 vintage. |
| Origin | Serralunga d'Alba, Roddino |
| Cultivation system | Guyot |
| Harvest | Vendemmia manuale verso la metà di ottobre |
| Fermentation | A couple of weeks |
| Production technique | Manual harvest; fermentation in concrete tanks with frequent pumping over and délestage, with maceration on the lees; ageing in French oak barrels |
| Wine making | Manual harvest in mid-October; fermentation of skins and must in cement tanks for about 25 days (a couple of weeks), with frequent daily pump-overs, without selected yeasts (using indigenous yeasts); use of délestage and maceration on the lees. |
| Aging | In 25 hl French oak barrels from the Forest of Fontainebleau for several months. |
| Year production | 40000 bottles |
| Allergens | Contains sulphites |