# Langhe Nebbiolo DOC (2024)

- **Producer:** Ca' Del Baio'
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, raspberry, rose, dried herbs

## About this wine

Ca' del Baio's Langhe Nebbiolo DOC is a dry red wine from the renowned Langhe region of Piedmont, Italy, made from 100% Nebbiolo grapes. The wine is produced by a family-run estate with a four-generation history, deeply rooted in the traditions of the area. This particular bottling is crafted from grapes grown in younger vineyards, aiming for a fresh and accessible style that revives a local winemaking tradition. The estate's vineyards are situated in the villages of Barbaresco and Treiso, known for their exceptional terroir. The winery is committed to sustainable farming practices, recognized by 'The Green Experience' certification.

## Interesting facts

- Giulio Grasso, the winemaker, was named 'Best Grape Grower of 2016'.
- Forbes recognized Ca' del Baio' as a top 25 Barbaresco producer in 2019.
- The winery was ranked among Italy's top 100 in 2024 by a World's Best Sommelier.

## Food pairing

The wine's lively acidity cuts through the richness of meat sauces and fatty cheeses, while its firm tannins complement the protein in dishes like lamb and beef. Herbal notes in the wine can echo seasonings like rosemary, creating harmonious pairings.

## Wine making process

Ca' del Baio's Langhe Nebbiolo DOC is produced from 100% Nebbiolo grapes. The winemaking process emphasizes freshness and approachability. Grapes are fermented in temperature-controlled stainless steel tanks using native yeasts, with a brief maceration period. Following fermentation, the wine is aged for four to eight months in stainless steel tanks to maintain its vibrant fruit profile. The estate adheres to sustainable farming practices, certified by 'The Green Experience', and employs minimal intervention in the vineyards. Some fruit may undergo carbonic maceration to boost aromatics.