Langhe Nebbiolo DOC CORDERO DI MONTEZEMOLO
| Sommelier score | 91/100 | 2024 |
| James Suckling | 92/100 | 2020 |
| Robert Parker | 90/100 | 2020 |
| Winery | CORDERO DI MONTEZEMOLO |
| Denomination | Langhe Nebbiolo Doc |
| Vintage | 2023 |
| Grapes | 100% Nebbiolo |
| Alcohol content | 14,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | CN 1842 |
| Winery headquarter | Azienda Agricola Monfalletto Cordero di Montezemolo - La Morra (CN) - Fr. Annunziata, 67 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Pasta all'amatriciana, Saffron risotto, Tortellini with meat sauce, Milanese cutlet, Medium-aged cheeses, Cockerel grilled, Pot roast |
| Region | Piedmont (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Nebbiolo |
The most sought after label in the food and wine scene of Piedmont. The Cordero di Montezemolo Winery produces this sensational 100% pure Nebbiolo wine. The origin of the vines comes from the Commune of La Morra, from the harvesting of grapes of young plants with less than 15 years, of the vineyards of Nebbiolo da Barolo in the commune of La Morra. The harvest takes place from the end of September and lasts until the beginning of October. The vinification involves maceration in stainless steel tanks for 3 maximum 4 days then follows the racking and at the end of fermentation for a further 10/12 days the phase of aging of the wine is started. The wine ages in oak barrels of various capacities. Bottled in summer and marketed after 2 months of bottle.
Characteristics of this Langhe Nebbiolo
The organoleptic examination shows an aspect of violet color of medium intensity. The scent gives ample notes of raspberry, strawberry and violet. The taste is fresh and robust, full flavor and sweet tannins.
Serving suggestions by tasting this red wine from Piedmont
Excellent to accompany agnolotti with meat sauce, succulent risotto, fettuccine, the classic Piedmontese finanziera, the entire range of meats, from veal or lamb chops to roast kid, guinea fowl with mushrooms, rabbit with peppers with veal kidney. The optimal serving temperature is 18ºC.
