Description
Historical documents attest the growing of Nebbiolo grapes in the territory of Roero as far back as 1303. Its production regulations impose the designation Roero Docg only for the wines made from Nebbiolo grapes, in a percentage of at least 96%, grown in 19 towns in the province of Cuneo in the region on the left bank of the river Tanaro; while the remaining 5% can be made from non-aromatic red grapes grown in recommended or authorised vineyards. In almost all cases, Roero is produced using only Nebbiolo grapes, like Barolo and Barbaresco.
Data Sheet
Roero Docg (also Reserve)
Production regulations: D.M. September 17, 2010.
Grape Variety: Nebbiolo from 95% to 100%, while the remaining 5% is made from non-aromatic grapes grown in recommended or authorised vineyards.
Colour: ruby red or garnet red.
Bouquet: fruity, characteristic, sometimes with a hint of wood.
Taste: dry, good bodied, harmonious and sometimes tannic.
Ageing: at least 20 months, of which at least 6 in wooden barrels; 32 months, of which at least 6 in wooden barrels for Reserve.
Minimum alcohol content: 12.50% vol.
Production regulations: D.M. September 17, 2010.
Grape Variety: Nebbiolo from 95% to 100%, while the remaining 5% is made from non-aromatic grapes grown in recommended or authorised vineyards.
Colour: ruby red or garnet red.
Bouquet: fruity, characteristic, sometimes with a hint of wood.
Taste: dry, good bodied, harmonious and sometimes tannic.
Ageing: at least 20 months, of which at least 6 in wooden barrels; 32 months, of which at least 6 in wooden barrels for Reserve.
Minimum alcohol content: 12.50% vol.
Consortium
Consorzio di Tutela del Roero
Administration: Via Roma, 20 12043 Canale (CN)
T +39 0173 292524
www.consorziodelroero.it info@consorziodelroero.it
Administration: Via Roma, 20 12043 Canale (CN)
T +39 0173 292524
www.consorziodelroero.it info@consorziodelroero.it
DO YOU KNOW
Harmonious red wine, good bodied, with a fruity bouquet, Roero goes very well with starters and main courses of Labghe and Roero tradition (risotto, fried meats, fonduue, white meats). It should be drank usually 2-3 years after bottling, when it is particularly suited for roasts and fowl or game.It is served at a temperature of 16-18 °C.