Monchiero Carbone Roero Printi Riserva DOCG
Country
Italy
bottle size
750 ml
Wine Type
Red Wine
Wine Region
Piedmont
Grape Variety
Nebbiolo
vintage
2017 [**VINTAGE MAY CHANGE]
Alcohol
14%
characteristics
Body
Full
Full
Full
Acidity
High
High
High
Tannin
High
High
High
2017 [**VINTAGE MAY CHANGE]
Product Description
Great character showing through dense tannins and a magnificent alcohol/tannin balance; after a full-bodied, almost chewy entry, the silky soft tannins gradually spread into a long, round finish.
Profile
Grape Blended
Nebbiolo 100%
Palate
Great character showing through dense tannins and a magnificent alcohol/tannin balance; after a full-bodied, almost chewy entry, the silky soft tannins gradually spread into a long, round fin
Colour
A ruby-red hue, giving greater depth without taking away any of its brightness.
Aroma
Intense and very deep, with unmistakeable aromatic facets; an initially ethereal impact gives way to hints of raspberry and blackberry, which are rendered more complex by a background of swee
Palate
Great character showing through dense tannins and a magnificent alcohol/tannin balance; after a full-bodied, almost chewy entry, the silky soft tannins gradually spread into a long, round fin
Wine Pairing
:Beef
:Lamb
:Soft Cheese
:Pasta
:Barbecue
Product details
Monchiero Carbone have been making Roero Printi since 1997, which is remembered as one of the most interesting vintages of the decade. The selection set out to produce a wine that could measure itself against the more structured Piedmontese reds, and deal confidently with decidedly long periods of aging without surrendering the elegance that is typical of the Nebbiolos originating on the steep slopes of the Roero. Here, on the limy, east-facing soil of the Frailin hill, the grapes can benefit from dry, hot summer days, as well as enjoying the last few warm rays of the setting sun in autumn: something which is often forgotten, but which is essential for a late-ripening variety such as Nebbiolo. Grown following traditional local methods, the grapes are picked in the middle of October. The fermentation is always long and slow so as to allow all the natural elements contained in the grapes to develop in the wine. It is then drawn off into different fill barrels, where it completes its malolactic fermentation and remains for at least 24 months. After a further year of maturing in the peace and quiet of our old cellars, the wine is bottled in preparation for its release. With its expansive, fruity nose, followed by a full body and long finish in the mouth, the taste is dominated by the elegance of Roero tannins. It is a wine that will continue to improve with lengthy aging in the bottle.
Brand