Nestled in the northwest corner of Piedmont, Roero is a rising star and hidden gem. Join us for a taste of the region’s elegant Nebbiolo’s and refreshing Roero Arneis. The area’s sandy soils create a mineral character truly unique to the area, different from its famous counterparts.
During the hour-long seminar presented by Carlo Deltetto of Deltetto Winery and Aldo Zaninotto of Osteria Langhe we will have a taste of Roero Arneis Spumante, Roero Arneis, Roero, and Roero Riserva (including older vintages.) A true value for any wine list, be one of the first to discover this delicious region. Following the seminar, we will have a wine bar of additional wines to taste (including some seeking representation.)
Please RSVP directly to firstname.lastname@example.org or via this link: https://discoverpiedmontsrealroerochi.splashthat.com/
We look forward to welcoming you on Monday, June 12 to Sepia!
This year, the Consorzio of Roero is proud to share that over 50 of its members will be present at this years VinItaly fair April 9-12. The stands are located throughout the fair, please find the list below. Note that all stand numbers came from the VinItaly Catalogue and may be subject to change.
We look forward to seeing you there!
Abbona: Hall 10, Stand O2
Almondo Giovanni: Hall 10, Stand E2
Antica Cascina dei Conti del Roero: Hall D, Stand E3
Barbero Stefano: Hall 10, Stand N2
Battaglino Fabrizio: Hall 10, Stand C2-14.1
Bordon Giuseppe: Hall 10, Stand D3-13.5
Calorio Andrea: Hall 10, Stand D3-9.4
Marchesi di Barolo: Hall 5, Stand D1
Careglio Pierangelo: Hall 10, Stand G4-16.3
Careglio Valdinera: Hall 10, Stand H4-15.1
Fontanafredda: Hall 10, Strand P3
Cascina Ca’Rossa: Hall 10, Stand G1
Casinca del Pozzo: Hall 10, Stand D3-9.8
Cascina Chicco: Hall 10, Stand M2
Casinca Val Del Prete: Hall 10, Stand G1
Poderi Vaiot di Franco Casetta: Hall 10, Stand E4-17.3
Chiesa Carlo: Hall 10, Stand D3-9.7
Cornarea: Hall 10, Stand Q2
Nino Costa: Hall 10, Stand E3-12.9
Cravanzola-Bricco del Conte: Hall 10, Stand Q1
Delpero di Manuele: Hall 10, Stand O2
Deltetto: Hall 10, Stand N2
DeMarie: Hall 10, Stand C3-14.4
Dogliotti: Hall 10, Stand M2
Dosio Vignetti: Hall 10, Stand H3-6.10
Fenocchio Giacomo: Hall 10, Stand G1
Franco Casetta: Hall 10, Stand E4-17.3
Gallino Filippo: Hall 10, Stand O2
Generaj: Hall 10, Stand N2
Giacomo Vico: Hall 10, Stand Q2
Grimaldi Giacomo: Hall 10, L2
Malabaila: Hall 10, Stand F2
Malvira: Hall 10, Stand E2
Marco Porello: Hall 7, Stand B4-B5-B6
Marsaglia: Hall 10, Stand N3
Massucco: Hall 10, Stand P3
Matteo Correggia: Hall 10, Stand E2
Monchiero Carbone: Hall 7, Stand D11
Montaribaldi: Hall 10, Stand H2
Negro Angelo e Figli: Hall 10, Stand L3
Nota Giuliano: Hall 10, Stand G4-16.1
Pace: Hall 10, Stand E3-13.9
Pelassa: Hall 10, Stand E4-17.1
Pescaja: Hall 10, Stand O2
Poderi Moretti: Hall 10, Stand G3-7.4
Ponchiero Maurizio: Hall 10, Stand H2
Produttori di Govone: Hall 10, Stand N3
Rabino Andrea: Hall 10, Stand G1
Rosoretto: Hall 10, Stand D3-13.6
Taliano Michele: Hall 10, Stand H2
Tenuta Carretta: Hall 10, Stand R4
Tibaldi: Hall 10, Stand C3-5.7
Viglione Antonio: Hall 10, Stand D3-8.6
We look forward to raising a glass with you!
We are so excited to this weekend’s upcoming Twitter chat entitled “Nebbiolo: Beyond the B’s” featuring Nebbiolo in “off the beaten path” regions such as yours truly: ROERO.
We will be logged on (10amCST) chatting with participants and sharing some of our favorite characteristics, but we thought it would be great to also write-up a short primer on the Nebbiolo of Roero DOCG to get in the spirit.
Roero because a DOCG in 2005 so it much younger than its famous “B” counterparts, but the wines are already on par with the highest of the quality. There are just 195 hectares of Nebbiolo registered under the Roero DOCG denomination – small, but mighty! That said, the first records of Nebbiolo in Roero date all the way back to the 14th century!
Roero has a higher percentage of sand than other areas of Piedmont, but the best expressions of Nebbiolo are grown on those which are predominately clay. Still, the high sand content adds elegance to the wines which are suitable for aging, but drinkable after just a couple years. Similarly, it is almost always grown on the hillsides with the best exposure to the sun. Clones in Roero include: lampia, michet and rosé.
Roero has two DOCG designations for Nebbiolo:
- Roero DOCG: 95% Minimum Nebbiolo, 6 months aged in wood, 20 months aging total starting from the 1st of November of the year in which the grapes were harvested. Can be sold after the 1st of July in the second year. 12.5% Minimum alcohol with a minimum acidity of 4.5g/l.
- Roero Riserva DOCG: 95% Minimum Nebbiolo, 6 months aged in wood, 32 total starting from the 1st of November of the year in which the grapes were harvested. Can be sold from the 1st of July in the third year. 12.5% Minimum alcohol with a minimum acidity of 4.5g/l.
All cultivated Nebbiolo must come from the province of Cuneo which is comprised of the territories: Canale, Corneliano d’Alba, Piobesi d’Alba, Vezza d’Alba and part of the following municipalities: Baldissero d’Alba, Castagnito, Castellinaldo, Govone, Guarene, Magliano Alfieri, Montà, Montaldo Roero, Monteu Roero, Monticello d’Alba, Pocapaglia, Priocca, S. Vittoria d’Alba, S. Stefano Roero, Sommariva Perno.
The Roero and Roero Riserva DOCG wines, upon consumption, must comply with the following characteristics: Ruby red or garnet color, fruity nose with hint of wood, and full-bodied, dry, and tannic – but integrated – in the mouth.
Food pairings are often meaty – steak tartare, steak, etc. but can also be root vegetables and pasta dishes.
There are many wonderful producers in the Roero region that are just waiting to be discovered! We look forward to sharing more with participants of the chat on Saturday!
Sommariva Perno is the municipality with the smallest number of vine-planted hectares belonging to the DOCG denomination: 4.53 of Arneis and 0.91 of Nebbiolo, making up 0.53% of the vine-planted hectares belonging to the denomination. The soils found east of the Rocche are those typical of Roero, rich in silica, sandy, and generally arid and loose, rich in fossils. These are soils that naturally lead to an underdevelopment of the vines and thus, lower yields, suitable for the production of elegant and fresh Roero Arneis, as well as for delicate Roero, with a moderate alcohol content and tannin levels, noticeably aromatic.
1. Agosto Nadia
2. Astegiano Giuseppe
There are 200 total hectares in Vezza d’Alba, and almost 100 of these belong to the DOCG denomination. There are 85.21 are planted with Arneis and 12.73 with Nebbiolo: these vineyards, in some way or another, are representative of the Roero and its viticultural territory, thanks to the sand-rich soils and the extreme inclinations of its hills. The soil is typical of the central portion of the area of Roero, where the Pliocene part comes together with a loam slate that is richer in limestone and clay (with some spots reaching 50%), which increase the viscosity and compactness of the soils, leading to Roero and Roero Arneis that bring together freshness, structure, and complexity. Among some of the most important vineyard locations we find Valmaggiore, an amphitheater-like hill that has expositions ranging from southeast to southwest, with extremely steep inclinations, very little nourishing substances, and with an almost single sand component of marine origin, with the addition of rocks and fossils. The microclimate generally foresees hot summers, little precipitations and winds of marine provenience. Known for the quality of its Nebbiolo from the 17th century, it was selected by Beppe Colla in 1961 and vinified as a single vineyard, soon to be followed by Bruno Giacosa at the beginning of the 1970s, indicating the name of the vineyard on the label. In addition to this “monument” of the Roero, there are other well-known and prestigious vineyard locations: Audinaggio, Pioiero (just along the municipality limits with Castellinaldo), Colla, Sanche, Tanone.
Antica Cascina dei Conti di Roero
Cantina del Nebbiolo
Pezzuto F. lli
1. Battaglino Claudio
2. Battaglino Daniela
3. Battaglino Giovanni
4. Battaglino Franco
5. Battaglino Ivan
6. Battaglino Luigi
7. Bongiovanni Armando
8. Bonino Piero
9. Bordino Giuseppe
10. Canonica Stefania
11. Castellotto Luigi
12. Cavagnero Ivano
13. Davezza Lorenzo
14. Delmondo Antonio
15. Delsanto Giuseppe
16. Demaria Antonello
17. Ferrero Luigi
18. Ferrero Maria Rosa
19. Lurgo Luigino
20. Pagliasso Giancarlo
21. Pagliasso Matteo
22. Pagliasso S.S.
23. Pezzuto Eugenio
24. Pezzuto Sergio
25. Rabino Margherita
26. Robino Marisa
27. Sacchero Giuseppe
28. Saglia Angelo
29. Vivai Ferrero Di Ferrero
The Consorzio of Roero celebrates its favorite white grape all August long
This August, the Consorzio of Roero is challenging New York City wine drinkers to put down the rosé and reach for something new: Roero Arneis, a high-quality, crisp, mineral white wine unique to the region.
The Consorzio is celebrating accounts in NYC that pour Roero Arneis by the glass or bottle through Labor Day.
To participate, customers are asked to visit our list of suggested locatiosn and post a picture on Instagram and/or Twitter using hashtag #ArneisforSummerDays. Each post will be entered to wine a $100 gift card to select locations. Winners will be announced periodically.
“We are excited to celebrate our Roero Arneis,” said Francesco Monchiero of Monichiero Carbone and President of the Roero Consorzio, “this promotion will encourage wine drinkers across NYC to put down the rosé and Pinot Grigio and pour themselves something much better.”
Details of suggested locations, food pairing ideas, and more can be found at winesofroero.com/upgrade-your-summer.
Arneis, the white grape from Piemonte. Though, grown elsewhere throughout the region, it is most famously grown in the ancient district of Roero. Roero is nestled in the Northeastern area of Cuneo, a province that lies between Bra, and Alba. Arneis which translates to little rascal, gets its name because of its unpredictability, and as we like to think, it’s uncanny charm.
Summer is winding down, but we have a few more weeks of basking in the sun. Roero Arneis is the grape to acquaint yourself with as we transition from warm summer days to breezy autumn evenings. Intriguing to sophisticated wine lovers, and approachable for wine novices, Arneis is full of personality (that little rascal).
Spaghetti alla Carbonara is a dish as ancient as the district of Roero. It’s delish, hearty, and pairs beautifully with Roero Arneis. With just a few ingredients, you will discover that Roero Arneis is fruit forward and smooth, but has a definite dryness and acidity to cleanse your palate, and cut through the bacon and cheese. It truly is a delightful sensation.
If you want to treat yourself, opt for pancetta.
½ lb of fresh or dry pasta. Preferably spaghetti. For traditions sake.
4 oz of bacon or pancetta
2 eggs (1 for garnish – optional)
Pinch of black pepper
1 garlic clove
¼ c of Parmigiano-Reggiano
- In a medium saucepan, bring 2 quarts of water to boil. Add a generous amount of salt to the boiling water. Cook pasta for 7-8 minutes, or to barely al dente. Don’t cook the pasta to al dente. The pasta will be tossed in a saute pan with other ingredients later. Drain.
- While the water is boiling, and pasta is cooking, mince the garlic, chop your bacon (or pancetta) and saute over medium heat until it gets crisp; 3-4 minutes. Add minced garlic, black pepper and continue to saute an additional few minutes. Once to desired crispness, remove excess grease.
- Beat 1 egg, and slowly temper hot pasta water while beating continuously. Add in Parmigiano-Reggiano.
- Add Pasta into bacon (or pancetta) pan. Make sure it is off heat, and gently toss. Add the egg mixture slowly with low heat, and toss to thoroughly mix egg and cheese, and to finish cooking the pasta. Turn off heat until egg mixture is thickened.
- Place Carbonara into a serving bowl. Garnish with black pepper and the yolk of the remaining egg. Don’t worry, the yolk will cook with the heat of your pasta. It’s a beautiful rustic detail. This can be omitted.
- Pour yourself a glass of Roero Arneis. Sip, swirl, and smile. #SummerofArneis
This month we’re focusing on Monticello d’Alba & Probes d’Alba in Roero, to regions akin to the Alba area of Piedmont as they both border the province.
Holding just 2% of the Roero vineyards = 18.48ha of Arneis and 5.38ha of Nebbiolo – Monticello d’Alba is similar to that of Alba boasting gentle hills and soils made up of sedimentary rock mixed with sand, marl, and gypsum. These soils are best suited for a strong style of Roero Arneis.
The most well-known vineyards are Casà and La Valle.
- Nota Giuliano
- Bricco Loghero di Oberto Vittorio
- Bertolusso Maurizio
- Bertoluzzo Livio Carlo
- Cornaglia Luciano
- Gagliardi Piero
- Marengo Felice
- Mo Sergio
- Molinaro Claudio
- Olivero Gian Marco
Piobesi d’Alba also echoes that of Alba boasting gentle slopes and soils with a marl-gypsum content. There are 44.52ha of Arneis and just 3.53 of Nebbiolo.
Here the Roero Arneis is mineral, but with a weightier body than other areas of Roero and strong aromas.
The most important vineyard for the area is Bric Paradiso, which boasts gray marl soils.
- Tenuta Carretta
- Buganza Renato
- Miroglio Franco s.s.
- Stupino of Berbotto Claudia
- Viberti Emma