Brumo Nebbiolo D'Alba, 2015

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Winemaster's View

A refined red with a full flavoured, weighty palate dominated by ripe red cherry flavours, and spicy notes with hints of violet, truffle and tar on the nose. 2015 was a superb vintage giving very healthy grapes, a smooth texture with ripe tannins and balanced by typical Nebbiolo acidity. The wine has been aged in large Slavonian oak casks to round off the tannins and add a little more depth. - Andy Howard MW

About the Wine

Nebbiolo d’Alba is a wonderful way to appreciate the great quality to be found in wines made from this noble grape variety in north-west Italy.

Normally associated with the much more expensive premium wines of Barolo and Barbaresco, the same grape variety is used here. There are several views as to why Nebbiolo is named as it is. One dates back to Pliny the Elder who referred to it as nubiolo, the latin word for ‘fog’. Another theory is that the name refers to the characteristic bloom on the ripe grapes which makes them look like they are bathed in fog.

Whatever the reason for the name, Nebbiolo is one of the greatest wine varieties in the world. Nebbiolo d’Alba displays many of the same characters as Barolo/Barbaresco, with a perfumed nose showing floral, violet and truffle characters. The palate is structured with high acidity and notable tannins. Nebbiolo d’Alba comes from areas outside of the most prestigious vineyards but gives drinkers most of the pleasure at a fraction of the price.

San Silvestro is a family operation based in Novello, with grapes mostly sourced from the Langhe. 2015 was a great vintage and this is a wine to enjoy now, or to keep for several years.

Goes well with

The firm tannins and vibrant acidity found in the Nebbiolo grape make it a lovely wine to drink with all sorts of meats, ranging from roast beef, grilled lamb and any sort of casserole – a perfect autumnal red wine.

Try it with richer pasta dishes using wild boar, rabbit or beef – Nebbiolo complements truffle flavours magnificently. Goes very well with creamy and hard cheeses, such as Cheddar, Manchego and Comte.

Summary