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The hilly area of Roero is situated in Italy's north-western Piedmont region. Concentrated around Alba in the province of Cuneo, on the west side of the Tanaro river, it owes its name to an ancient feudal family who ruled the district in bygone years. On obtaining its DOCG classification in 2006, it made up a trio of Nebbiolo DOCGs alongside the internationally famed Barolo and Barbaresco wines (found on the opposite side of the river in the Langhe hills).
Known as the king of Piedmont grapes, Nebbiolo thrives in Roero’s chalky and sandy soils, a terroir which tends to yield wines with richer, more delicate bouquets and less power than the big Barolo and Barbaresco duo. According to regulations, Roero Rosso must be made from 95–98% Nebbiolo, with the remainder normally made up of the indigenous white Arneis (which is the mainstay of its more famous sibling, the white Roero Arneis) to help soften Nebbiolo’s firm tannins. Additionally, it cannot be released before 1 June of the year following harvest.
The wine is usually characterized by aromas of spicy black fruit and bright cherry flavors backed by sweet tannins. In line with DOCG rules it must be aged for 20 months with at least six in wood, and a further 12 months for riserva status. As a rule of thumb, this Nebbiolo-dominant wine needs less ageing time than its more well-known counterparts.
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