2022 Montaribaldi Niculin Langhe Rosso
How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. Fuller than most red wines from ; 15% alcohol.
Tannin: tannic. Aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. The temperate climate of .
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Log inThe Langhe DOC Niculin is a blend of Dolcetto, Nebbiolo, and Merlot grapes. It is a young red wine with a fruity and exceptionally complex bouquet and good structure. The beautiful terroir vineyards are located in the Barbaresco and Treiso communes at an altitude of 300 meters and face south and east. The poor soil consists primarily of sand and marl/limestone. The Nebbiolo, Dolcetto, and Barbera grapes are treated separately, and only at the last minute does the oenologist determine the correct ratio. The grapes are first destemmed, then crushed, and then placed in stainless steel, thermo-conditioned tanks where alcoholic fermentation takes place.
For Dolcetto grapes, alcoholic fermentation lasts 4 to 6 days at a temperature of 26-28°C. For Nebbiolo-Merlot grapes, alcoholic fermentation lasts 6 to 8 days at a temperature of 27-29°C. The wines remain in contact with the skins for 2 months (temperature 20-22°C) while malolactic fermentation is completed. The wine then matures for 3 to 4 months at a low temperature. The low temperature allows for a calm and gradual maturation (Montaribald is not rushed) and also allows sediment and cloudy particles to settle naturally, facilitating clarification. Then the grapes for the Niculin remain (always separately) in oak barrels (2,500 - 3,000 l) for three months for further aging and then the wines are blended and bottled by the Montaribaldi oenologist (Carlo Arnulfo ) and the bottles remain in the cellars for Montaribaldi for at least another 6 months before going to market.
In the glass, the Langhe Niculin has a beautiful garnet color. On the nose, the wine is fruity with hints of cherry jam, red berries, black currants, and spicy notes, typical of aging in wooden barrels. On the palate, the wine is full-bodied, with developed tannins, well-balanced, and with a characteristic almond note on the finish. The Merlot gives the wine its jammy notes and slightly sweeter fruit, the Dolcetto provides fresh fruit and lovely acidity, and the Nebbiolo adds complexity and elegance. The price-quality ratio of this wine compared to its larger counterparts, Barbaresco and Barolo, is excellent. Delicious to enjoy on its own, but also perfect with (mature) cheeses, risotto funghi, or a stew. Tip: enjoy this wine with a nice (organic beef) hamburger bun.
The Montaribaldi winery is a historically family-owned winery, nestled in the heart of the Langhe hills in the small village of Barbaresco. Montaribaldi's grapes grow among the vineyards of Angelo Gaja's famous winery. They're certainly not the least fortunate neighbors. The owners of the Montaribaldi winery, brothers Luciano and Roberto Taliano, are fortunate to have their plots of land scattered throughout the Langhe and Monferrato hills. Wine has been produced here for centuries, and even UNESCO has recognized the interplay of man and nature by recently including this region on its prestigious World Heritage List. Although the Montaribaldi winery has existed for much longer, the brothers have been in the wine business for a relatively short time, having been in business since 1994. However, together with winemaker Carlo Arnulfo, they are already producing exquisite Piedmont wines with excellent value. Montaribaldi makes true terroir wines, where the soil, the climate, and the vines form the foundation. Good wine comes from a good vineyard and not from a chemistry box is Luciano's statement and we fully agree with him.
The family produces some of the most famous wines from the Piedmont region: Barbaresco DOCG, Barolo DOCG, Barbera d'Alba DOC, Barbera d'Asti DOCG, and Roero Arneis. They offer a complete range of wines made from grapes typical of this region. A key characteristic of this winery is that the wines originate in Piedmont, are always recognizable as "Montaribaldi" wines, and are sustainably grown and produced. As they call it, making "vineyard wines" sets them apart.
FACT : In the "Tab: Attachment" you'll find the official fact sheet for this fine wine. We'll automatically send it to you when you order this wine. The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount. We're located almost next to the Rijksweg with ample parking. Click here for the address.
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1. Grilled veal loin with sage gravy and caramelized onion
The tenderness of the veal complements the ripe tannins, while the sage and onion accentuate the spicy, woody notes in the wine. The wine's medium body complements the delicate structure of the meat.
2. Pasta alla norma with eggplant, tomato and grated ricotta salata
The umami of roasted eggplant, the acidity of the tomato sauce, and the salty cheese beautifully enhance the red fruit and fresh acidity of the wine. Dolcetto's juiciness and Nebbiolo's structure complement each other here.
3. Braised leg of lamb with rosemary and black olives
Lamb has enough fat and flavor to support the wine's structure. The spicy elements of the dish enhance the spiciness and oak notes in the blend.
4. Mushroom risotto with Parmigiano-Reggiano
The earthy notes of the mushrooms and the savory cheese complement the spicy complexity and ripe fruit. The Merlot adds a roundness that complements the creaminess of the risotto.
5. Ravioli filled with wild boar and cocoa sauce
The deep, spicy flavors of the wild boar complement the tannins and complexity of the wine. The subtle bitterness of the cocoa sauce provides an elegant bridge with the ripe berry aromas and oak notes.
6. Baked beetroot with goat cheese and hazelnut vinaigrette
The sweetness of the beet complements the wine's fruity profile. The earthy notes and nuttiness of the vinaigrette enhance the structure, while the fresh acidity provides a nice contrast with the soft cheese.
Character
The wine
Origin
Bottle
Wine features
The 'azienda agricola Montaribaldi' is historically a family business, located in the middle of the Langhe hills in the small village of Barbaresco. The Montaribaldi winery has been owned by the Taliano family from the beginning and has 19 hectares in the Barberesco area. In 1994 Luciano and Roberto took over the company from their father and immediately decided to only produce high quality wines. It is still a real family business, father Guiseppe and mother Carla as well as the wives of the owners, Antonella and Franca all cooperate. At present they produce about 75000 bottles a year. Thanks to the perfect location of the vineyards of Montaribaldi and the typical white soil of the hills in Langhe, the elegant wines that come from them have a long life. Note that the land around the Montaribaldi vineyards is from Gaja. The family makes some of the most famous wines from the Piedmont region: Barbaresco DOCG, Barolo DOCG, Barbera d'Alba DOC, Barbera d'Asti DOCG, Roero Arneis. They offer a complete range of wines, from grapes typical of this region. Typical of this winery is that the wines have their origin in Piedmont, are always recognizable as a 'Montaribaldi' wine and are sustainably grown and produced. As they call it themselves: making 'vineyard wines' distinguishes them from others.
Een granaatrode, volle Langhe Rosso met rijp rood en zwart fruit zoals kersenjam en bessen, kruidige houttonen en een iets amandelachtige afdronk, ondersteund door ontwikkelde tannines en frisse zuren. Dankzij die combinatie van sap en structuur vult hij gevogelte of lamsvlees op de grill of uit de oven, rijke stoofpotten, tomaatgestuurde pastasauzen en romige paddenstoelenrisotto prachtig aan, terwijl gefermenteerde en oude kazen door hun zoutigheid en textuur extra naar voren komen; bereidingen als geroosterd of langzaam gestoofd vlees, risotto met paddenstoelen en geraspte Parmigiano of een gegrilde hamburger met gekarameliseerde ui werken bij uitstek.
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