2013 Langhe Nebbiolo, Scarzello, Piedmont, Italy

Scarzello Giorgio e Figli

Nestled in the Barolo DOCG zone of Italy's Piedmont region, Scarzello Giorgio e Figli, translating to "Scarzello George and Sons" in English, is a family-run winery with a rich history that spans several generations. Giorgio Scarzello, the founder, laid the foundation for what would become a respected name in Italian winemaking. Over the years, the family has upheld a commitment to producing high-quality wines that reflect the unique terroir of the Langhe region.

The vineyards are situated in some of the most prized locations within Barolo, known for their optimal soil composition and microclimates ideal for cultivating the Nebbiolo grape, the cornerstone of Barolo wines.

One of the distinguishing features of Scarzello Giorgio e Figli is their dedication to traditional winemaking methods. While embracing modern techniques where beneficial, they maintain a deep respect for the time-honoured practices that have defined Barolo winemaking for centuries. This commitment to tradition is evident in every aspect of their winemaking process, from vineyard management to grape selection, fermentation, and ageing.

The wines produced by Scarzello Giorgio e Figli are characterised by their elegance, complexity, and ability to age gracefully. The flagship wine, Barolo, is crafted with meticulous attention to detail, reflecting the nuances of the specific vineyard sites from which the grapes are sourced. In addition to Barolo, the winery also produces other varietals typical of the region, such as Barbera and Dolcetto.

Langhe

Langhe is an all-encompassing zone lying due south of Alba and the River Tanaro in the province of Cuneo. Barolo and Barbaresco both lie within its boundaries.

Langhe is also the name of a regional DOC zone, which is used to classify wines made outside of the traditional Piemontese varietal scheme (Nebbiollo, Barbera, Cortese etc). Chardonnay and Sauvignon Blanc wines from the region are, for example, classified as Langhe DOC.


Langhe Nebbiolo
Effectively the ‘second wine’ of Piedmont’s great Barolo and Barbarescos, the Langhe Nebbiolo DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style.

Langhe Nebbiolo can be released onto the market as soon as practicably possible either as a fresh, fruity wine made solely in stainless-steel, or later on having been aged in oak. The Langhe Nebbiolo DOC was created in 1994 along with a plethora of other Langhe DOC wines (so diluting their significance).

Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15 percent other red indigenous varieties, such as Barbera or Dolcetto. Leading, quality producers of Barolo and Barbaresco are more inclined to use 100 percent Nebbiolo, recognising its role as a stepping stone, using the fruit from vines that are either too young or poorly situated.

Larger producers tend to use the Langhe Nebbiolo DOC as a valve, declassifying wines destined for Barolo or Barbaresco when the market is difficult. Confusingly Langhe Nebbiolo can also be the declassified wine of Nebbiolo d’Alba.

Recommended producers: Giovanni Rosso di Davide Rosso , Mario Fontana , Ferdinando Principiano

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.