Vignaioli di Langa e Piemonte: Event in Rome

The sensory experience of Nebbiolo, the beautiful prince of the Langhe. Nebbiolo, an extraordinary and complex grape, exhilarating yet difficult to cultivate. It combines low productivity with a difficult adaptability to soils other than its native ones...

by Alessandro Genova
Taster only for 24h

Vignaioli di Langa e Piemonte: Event in Rome

The sensory experience of Nebbiolo, the beautiful prince of the Langhe.

Nebbiolo, an extraordinary and complex grape, exhilarating yet difficult to cultivate. It combines low productivity with a difficult adaptability to soils other than its native ones. It has an early flowering, in the first decade of April, and a late ripening, often in deep October when it is harvested.

The very long growing cycle, while it favors the development of an olfactory profile of extraordinary finesse and complexity, nevertheless makes Nebbiolo a difficult grape variety to manage and naturally subject to numerous meteorological risks.

A marvelous and delicate grape at the same time, it finds its ideal habitat in the Langhe. Rich in polyphenols and destined for long-aged wines such as Barolo, this grape is vinified by producers located in other territories, such as Alto Piemonte and Valle d'Aosta, Lombardia, Sardegna and Lazio, even crossing our borders and reaching California.

A unique sensory experience is possible on November 14 and 15, at the The Westin Excelsior Hotel in Rome, where the fifth edition of Vignaioli di Langa e Piemonte will be held.

Here we will taste different expressions of Barolo, from those coming from famous cru in the municipalities of Serralunga d'Alba, Monforte d'Alba and Castiglione Falletto, fuller and more robust because they come from territories of Helvetian formation; to the elegant and fragrant ones from the famous vineyards of Barolo, La Morra and Novello, lands that emerged in the more recent Tortonian era.

Alongside the various expressions of Barolo, other Piedmontese wines will be present: from other Nebbiolo-based reds such as Barbaresco, Gattinara, Roero, Boca and Bramaterra to Dolcetto, Barbera and Freisa through to whites such as Moscato, Erbaluce and Arneis. Not to mention the presence of producers of the caliber of Borgogno, Cavallotto, Giacomo Fenocchio and many more.