Giovanni Rosso Langhe Nebbiolo 2015
- Medium bodied
“For me, one of the best value wines we’ve ever not only imported, but we’ve ever sold. A cracking vintage. Widely considered as being in the Top 10 best producers in all of Piedmont so for us to have this is a massive deal.” – Karel, Mofo Wine Buyer.
“So we’re not talking a really big rustic, oaky style of wine. It’s a little more modern and softer and wines from Langhe are a lot more approachable. And when we’re talking about Barolos, it’s all about the sheer power of the Nebbiolo grape.”
“The whole team here went to this phenomenal Italian restaurant called Scopri in Carlton, Melbourne with the most amazing handmade pasta. I’ll tell you what, by the time we tried this I just went ‘bang, we have to buy a case of this for home.’ Put it away. So if you like Italian wines or want to experiment with something different, decant it and have it with some food and I’ll tell you what, it’s a knockout.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
Made from Nebbiolo grapes; vine age – planted 1994, 2000, 2006, 2008, 2010; grown on soils of Baudana, Cerretta, Damiano, Valle del Mondo; grey clay. Fermented in cement tanks, using ambient yeasts. Aged in large Fontainebleau Forest French oak casks. Aged for several months. Bottled unfiltered.
If you’ve never plugged Piedmont into Google images then now’s the time. A northern Italian region that spoons both France and Switzerland, it’s one of the more picturesque wine regions in the world and better yet, the vinos do the dramatic backdrop justice. Piedmont wines benefit from the warmth of the Mediterranean and the chill of the Alps, and the combination of these climates means the valleys will often be shrouded in fog. Behind the fog you’ll find Piedmont’s two superstar wines: Barolo and Barbaresco. Known as the King of Wines in Italy, Barolo in particular is lauded over worldwide but really, there’s more to Piedmont than these two. Aside from juicy, tannic nebbiolo, keep an eye out for barbera, the go-to vino for many Italians.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Slow-cooked rabbit stew
- 140g prunes
- 50ml brandy
- 50g soft brown sugar
- 2 rabbits, jointed
- plain flour, for dusting
- 1 tbsp vegetable oil
- 3 rashers smoked streaky bacon, sliced into thin strips
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 garlic clove, crushed
- 2 thyme sprigs
- 1 bay leaf
- 150ml red wine, the best you can afford
- 250ml chicken stock
- chopped parsley and wild rice, to serve
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.