Langhe Rosso DOC "Dame & Fuet"
Rodello, Piedmont, Italy
"The Nebbiolo vineyard is located in the "Conca d'Oro" area of Montelupo Albese at about 450 mls The Pinot Noir, planted on a SO4 graft holder, with clonal material of French origin, comes from the Calupo vineyard of the Azienda.
Obtained from the vinification of Nebbiolo, Pinot Nero, Barbera and Dolcetto grapes, this vinification is of the traditional type with maceration of the skins, at a controlled temperature of 30 degrees (in order to obtain a good extraction of color and contain the transfer of tannins) for 8 days; this wine has matured for 23 months in small oak barrels, then after a stop in steel for 55 days, it is refined in the bottle until today.Agricola Giribaldi estate, in the Calupo - Rodello area.
Medium intensity ruby red color with a distinct aroma of ripe fruit and marked sensations of black cherry and currant, hints of blueberry; long and structured in the mouth, warm, dry, with a vigorous tannin (of dense fabric), full with elegant vanilla, hints of tobacco."
Excellent with red meat dishes, game and roasts.
Serving temperature: 18-20°C
"The Mario Giribaldi farm was born at the beginning of the 20th century and has been going on for three generations. Those were difficult times then and agriculture was not only one of the rare sources of livelihood but also a source of pride for those links with a land that made people suffer, but people were used to sacrifice themselves for the land.
Today, following the example of tradition and for the love of a real and living thing like wine, Mario Giribaldi continue the discourse started by his fathers and even earlier by his grandparents, with the same will and passion. Giribaldi is a family business not only because they represent the third generation of a family that for years has dedicated itself to the cultivation of their land, but above all because today they are a great FAMILY of ten people who every day, proudly and together, share the passion for own work.
How much does the quality of the wine depend on the work in the question that’s often heard. It is difficult to quantify and define the importance of one and the other work. Surely everything starts from the vineyard and therefore from the choice of location, from the search for the best plant for that type of subsoil and attention and knowledge, where everything comes from experience rather than from books. The cellar processes are the traditional ones, with a focus on respect for tradition and therefore of the experience handed down and with the use of modern machinery that is able to respect and better preserve the quality of the grapes."