Nebbiolo, Langhe, Brezza 2024
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Why this wine
Brezza are Barolo traditionalists, certified organic since the 2015 vintage, and this comes off a vineyard beside the town of Barolo itself. Bottled young and without oak, it shows Nebbiolo's perfume and grip without the wait. The glass Vinolok keeps it as fresh as the day it was sealed.
At a glance
- Grape
- Nebbiolo
- Region
- Piedmont, Italy
- Alcohol
- 13.00%
- Body
- Medium
- Acidity
- High
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Drink now (1-3 yrs)
- Pairs with
- Red Meat, Pasta, Cheese
How it tastes
Red berry fruit laid over rose, violet, red liquorice and a twist of orange peel. Silky and fresh in the mouth, medium-bodied, the texture smooth and the finish dry and salivating rather than grippy. Nebbiolo 100%.
The producer
The Brezza family own 12.5 hectares of vines around Barolo — plots in Cannubi, Castellero and Sarmassa, the two-hectare Santa Rosalia estate just outside the Barolo DOCG zone between Diano d'Alba and Alba itself, and further vines at Monforte d'Alba and Novello — all farmed with an environmentally minded approach and certified organic since the 2015 vintage. This Nebbiolo comes from a two-hectare vineyard planted in 1991 near the town of Barolo and organically farmed since 2010, sitting at 300 metres with a westerly aspect that catches the afternoon sun; the vines are the Lampia clone on K5BB rootstock, Guyot-pruned and espalier-trained at 3,700 per hectare, green-harvested and thinned by hand to concentrate the fruit, with green manure and cut cover crop returned to the soil and only copper and sulphur used when needed. Winemaker Enzo Brezza works traditionally and with minimal intervention: the hand-picked grapes were destemmed, crushed and fermented at controlled temperature in stainless steel with six to ten days of maceration, malolactic conversion followed at 18–20°C, and the wine rested in tank until the following spring, without oak and with the smallest possible addition of sulphur. Many of the wines here, this one included, are sealed with a glass Vinolok to hold their freshness.
Food and drinking
Serve at 16°C. It goes with roast veal, tagliatelle with butter and sage, guinea fowl, or a young Castelmagno. Drink over the next two to three years; it needs no decanting, though half an hour in the glass opens the aromatics. Suitable for vegetarians and vegans.