The Val Tassera (formerly Vallis taxeria) was known in the past for its numerous badger burrows, located in the most hidden corners.
Here, above Vezza d'Alba, the Nebbiolo d'Alba Valtassera is born. Obtained from pure Nebbiolo grapes, Nebbiolo wine is the highest expression of nobility in local oenology and has always been destined for bottling. On the steep, sunny slopes of the Roero, the Nebbiolo grapes acquire that finesse and elegance that give the wine those aristocratic notes that make it unique and inimitable among all great wines.
Nebbiolo d'Alba, how is it?
After thinning out the excess bunches, in order to bring each Barbera vine - which will give life to Montorone - to a load of about 2Kg per plant carried out in the first ten days of August, the grapes are expected to ripen completely; which will subsequently be harvested towards the end of September / beginning of October. Maceration takes place around 12/15 days, after which we proceed with racking. The wine then ages in 500-liter French oak barrels - called tonneaux - for 18 months. The result is a superior Barbera d’Alba that is intense and complex on the nose, with immediate aromas of violet and rose and an explosion of red fruit such as ripe cherries, plums and berries. The balsamic note is immediate on the palate, which transmits elegance to the wine, with the tannins softened by aging in wood. Balanced and pleasant acidity; good persistence with unmistakable hints of chocolate and various spices including black pepper.
Valtassera, Nebbiolo d'Alba Doc
Production regulations: Ministerial Decree of March 25, 2010
Grape variety: 100% Nebbiolo
Production area: Vezza d'Alba, Valtassera vineyard (geographical indication Valmaggiore)
Soil type: sandy
Harvest period: October
Vinification: fermentation in steel
Aging: 24 months in wooden barrels (500 liter tonneaux)
Colour: ruby red
Scent: Spices like tobacco and vanilla. The primary aromas of flowers and fruits such as wilted roses, strawberries, violets, blueberries and raspberries are well perceived
Taste: elegant, persistent, with well-dosed tannins. That's interesting about the balsamic vinegar. The strawberry jam is also noticeable
Pairing: lamb, roast, fillet steak, braised meat
The Nebbiolo d'Alba goes well with all dishes of the Langhe tradition. It goes perfectly with pasta with meat sauce, truffle dishes, roasts, grilled meats and cheeses. We recommend trying it with wild boar risotto and tajarin with truffles to pair it perfectly. It should be served at a temperature of 16-18 °C.
About Valtassera Nebbiolo d'Alba
Valtassera Nebbiolo d'Alba is similar to Barolo and Barbaresco but fresher, fruiter and lighter in style, though with less of the secondary and tertiary characters. Nebbiolo d’Alba usually spends some time in oak – not as much as Barbaresco or Barolo, but more than Langhe. It doesn’t have the complexity and richness of Barolo or Barbaresco. But nor does it have the sort of fresh, frank and fruity aromas that appeal in Langhe Nebbiolo.
Nebbiolo d'Alba, in Roero
To the left of the Tanaro river, the land of these hills is called Roero and Nebbiolo thrives here producing two precious wines. The first, Roero, takes its name from the territory and is produced with 95% Nebbiolo grapes and the remaining part with other red grape varieties. The second, Nebbiolo d'Alba, uses the name of the grape variety and the name the largest city in the region, grapes come from both the right and the left of the Tanaro river. Nebbiolo d’Alba is produced with 100% Nebbiolo grapes.
On these steep hills in the Roero, Nebbiolo has deep roots, it is well-liked by the powerful and beloved by ordinary people. It seems that the most famous historical person that enjoyed Nebbiolo was Frederick Barbarossa. Who in the winter between 1167 and 1168 lived for some months in the castle of Monteu Roero, at that time, Monte Acuto.
It also won over the nobility of Turin, led by King Carlo Alberto, to the point that he decided to buy two estates in Santa Vittoria d'Alba. To produce "Nebiolin", the wine that fascinated him, in the basement of Pollenzo for himself and his court.
Nebbiolo has long been one of the grape varieties that, in the area surrounding Alba, joins the fates of the vineyards located on both banks of the Tanaro and since 1970 - the year of the recognition of the Nebbiolo d'Alba DOC - is a tangible example of a magic of collaboration. It extends across 32 villages, on both banks of the river, confirming a commitment to quality across the entire Nebbiolo d'Alba DOC growing area.
Vine of the mist
It is called Nebbiolo, or "vine of the mist" because its growing cycle is so long that the grapes finally ripen when the ridges of the hills are surrounded by the foggy mist of autumn. This gives the wine all of its prestigious characteristics, more importantly, for the area on the left of the Tanaro, it is the last to leave kind of "sweetness" to become a totally dry wine.
Actually, towards the end of the last century, during the Belle Époque, the wines made from Nebbiolo were sparkling red and sweet, which constituted the fashion taste of the time.
Today the fascination of this variety continues. On the hills on the right and left of the Tanaro, Nebbiolo expresses its aristocratic characteristics; giving wines essential privilege that is timeless passing to future generations the unique character of its origin.
Nebbiolo does not adapt particularly well to various vineyard soil types, preferring soils with high concentration of calcareous marl such as those found on the right bank of the Tanaro river around Alba where Barolo and Barbaresco are produced. The grape can thrive in sandy soils, such as those on the left bank of the Tanaro around the Roero district. But the wines from this soil type tend not to be as perfumed - lacking in particular the classic tar aromas. The slightly acidic pH of the sandy Roero soils tend to produce early maturing wines.
Valtassera Nebbiolo d'Alba goes beautifully with all traditional Langhe and Roero dishes. Perfectly in tune with pasta with meat sauce, truffle dishes, roasts, grills and cheeses. For a perfect match, it is recommended to try it with risotto with wild boar sauce and tajarin with truffles. It should be served at a temperature of 16-18 °C.