Gio vanni Almondo - Roero Bric Valdiana produced in the vineyard of the same name in Montà d'Alba in the Roero, 30-year-old vines.
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Giovanni Almondo – Roero Bric Valdiana – 2018

One of the superlative expressions of Roero, tip of the selection is the epitome of how nebbiolo is exalted into a completely unnatural elegance. Produced from a vineyard called “Bric Valdiana” that is on the lower part of the hill behind the winery, 30-year-old vineyards facing south on soils with limestone and sandy marl that give character to the wines. The grapes are vinified in steel tanks in contact with the skins for 18/22 days in which there is a fair amount of extraction, then aged in large Slavonian barrels for 18 months. The result speaks for itself, a wine rich in intense red fruit aromas, it is delicate but with fine structure and good minerality.

  • Producer: Almondo Giovanni
  • Name: Roero Bric Valdiana
  • Grape Variety: 100% Roero
  • Vintage: 2018
  • Alcohol Content: 14,5%
  • Bottle Size: 750ml
  • Production: 6000 bottles

Productive Notes: Vinification in steel tanks for 20 days. Aging for 18 months in large oak barrels.

Wine naturally contains solphites

33,00€

Out of stock

Description

When we talk about the Almondo family, we mention one of the most memorable wineries in the Roero area for producing wines of incredible elegance. The winery is located in Montà in the northern part of the region with 18 hectares of property, they have always resided there but their business officially began in 1978 after Domenico Almondo at the urging of his father Giovanni finished his oenological studies in Alba to devote himself to viticulture. Right from the start they focused on growing the local Arneis and Nebbiolo grapes trying to take the quality of the wines to a higher level, among the first to make vineyard selection by naming the various plots and selecting the best clones even today. Carried on now also by their son Federico, they are still one of the very few family businesses where all work is done only by them from the vineyard to the winery. A vision aimed at continuous improvement, eco-sustainable methods in the vineyards with selection of the clusters while in the winemaking they experiment with new techniques such as the use of inert gas during the processes, management of reductions and the permanence of fine lees in the wines and good use of wood in the ageing processes.

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