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Roero docg

Vintage 2007

The 2007 vintage had an anticipated start of the season due to a mild winter. Flowering started earlier and began at beginning of May followed by a cool period with frequent rainfall. July was a dry month with high temperatures although mitigated by constant wind and low humidity followed by August that didn’t exceed in high temperatures. The advanced harvest in comparison with 2006, was characterized by very healthy grapes and a reduction of quantity by 15%. To remember an optimal acid framework and very intense aroma.

Wine details

Vintage: 2007

Winemaker: Paolo Giacosa

Grapes: 100% Nebbiolo

Growing Area: Oesio (Canale)

Alcohol: 14,50 %

Food: It pairs with mushrooms risotto, meat and braise meat, and aged cheese. Truffles and at the end of the meal with flakes of dark chocolate. A sipping wine after dinner.


Young Aged

Light Bodied

Sweet Dry

Steel Oak

Winemaker's Notes

Colour: ruby red with garnet hues.

Nose: intense, elegant with violet scents, marasca cherry, with red small fruits and floral aromas. Very recognisable the intensity of Nebbiolo grapes with hint of spices, coffee, leather and dried flowers.

Palate: fine, elegant, medium- to full-bodied and very well-balanced with pleasantly tannins and a long finish. Affinity nose-palate.

Serving: 16 - 18 °C

Cellaring: 20 years

Vineyard Information

Exposure: S, SO, SE

Vines age: 15-30 years

Soil: sandy-loamy

Yield: 6500 kg/ha

Harvests: 100% hand-harvested

Training system: Guyot

Farming practices: Sustainable Viticulture

Winemaking Information

PRE-FERMENTATION PROCEDURES: grape bunches are handsorted on a vibrating table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are hand-sorted on a second vibrating table and finally softly crushed.
This process is “100% screw conveyor free” to handle grapes as gently as possible.

FERMENTATION PROCESS: the must is cooled to preserve its best characters before fermentation in conic oak vats at controlled temperature. The maceration is long acting using délestage and, partially, submerged cap technique for over 25 days.

OAK REFINEMENT: the ageing is made in medium size oak casks (2500-4000 litres) and a little part in barriques followed by a long ageing in the bottle.

The difference is...

Oesio Roero Oltredieci is an important wine produced only in small quantity and only in extraordinary vintages with the full respect of sustainable viticulture’s practices. Thanks to the clay and sandstone soil this wine beyond 10 years is the proof of the potentiality of nebbiolo grown in these hills.

Download wine's data sheet


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