The 2012 Langhe Nebbiolo Perbacco is fabulous. Floral and lifted, the 2012 is one of the more refined editions of Perbacco I can remember tasting. The flavors are bright, focused and beautifully articulated throughout. Chalky notes support a sculpted, brilliant finish laced with hints of orange peel, white pepper and crushed rocks. Simply put, I can't recommend the 2012 Perbacco highly enough. This is as good as it gets for the money. Perbacco is predominantly a blend of vineyards; four in Barolo and two in Barbaresco, including new parcels in Montaribaldi and Pajore. Can the 2012 Barolos be meaningfully better than this? Score: 92 points -- Vinous, Oct 2014
Designation: Langhe DOC Nebbiolo
Grapes: 100% Nebbiolo
Winemaking: This is a wonderful vintage for Perbacco and the same is for the Barolo. The Perbacco is made from parcels all planted in the Barolo region. The average age of the vines is 35 years and the plants per hectare are 4.500. All vineyards are vinified and aged separately until the moment we select the casks/Crus/Vineyards used then for our Barolo Castiglione. 18-28 days of alcoholic fermentation between 28°-35°(82-95°F). It follows the malolactic in stainless steel tank and/or barrique.
Aging: Total period of ageing is 2 years: 4 months in barriques, period in which the natural malolactic fermentation develops, and 20 months in big casks. Couple of months in stainless steel tanks before the bottling.
The work in the vineyards, the yield/hectare, the vinification system and the aging period for the Perbacco are the same as for our Barolo Castiglione; Perbacco is practically a selection in the 3rd year of aging of the wines/vineyards that show an elegance and a readiness to be drunk without a longer time of ageing as happens for our Barolo Castiglione
Description: Offers up generous fruit along with menthol, spices and hard candy, showing notable intensity while retaining an essentially mid-weight style. Strong, intense and powerful when young, complex and elegant with the ageing.
Food Pairings: Hearty stew, wild game, roasted red meats and sharp, aged cheeses