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Perbacco Langhe Nebbiolo 2016 - Vietti
Vietti

PERBACCO LANGHE NEBBIOLO 2016 - VIETTI

  Italy / Piemonte
SORRY GUYS, WE RAN OUT OF THIS ONE

93pts from Robert Parker's Wine Advocate!

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Why do we love it?

Nebbiolo Langhe Perbacco 2016 Vietti is the affordable luxury of Piemonte that you can offer yourself after a hard day (if you need an excuse) or just because you deserve it! Its impressive structure and complexity confirm what we already knew: at Vietti winery they do everything well and it rightly belongs to the best wineries of the region.

Nebbiolo is a compelling variety as its tannins and acidity require mastery in handling. But if someone succeeds in this, then he has managed to create one of the finest and at the same time, robust wines in the world. And in Vietti winery they certainly excel in this area. The winery was founded in 1800, in the village of Castiglione Falletto and until this day remains a family winery with an emphasis on creating top wines, famous around the world, based on local varieties. Having managed over the years to acquire the best vineyards in the region, they can create either single vineyard wines or very complex blends, as in the case of Perbacco.

The unique terroir of Barolo and Barbaresco get “married” to give the Nebbiolo Langhe Perbacco 2016 Vietti. Grapes from each vineyard are vinified separately and the wine is fermented in barriques and large Slavonian oak barrels. Then it matures there for two years and finally the blending takes place to get the best features from each site. The result is fruit purity, silky, ripe tannins and unique elegance that easily got 93 pts by Robert Parker.

Nebbiolo Langhe Perbacco 2016 Vietti is a wine that asks for food, ideally Italian and a little time in your glass to unfold its unique character!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has pale ruby color. Impressive nose with red fruits such as strawberry, sour cherry, pomegranate, and cranberry, accompanied by notes of rose, cinnamon, tea, and dried herbs. In the mouth, it has incredible structure, with crisp acidity, medium body, and moderate (+) but fine-grained tannins. Fresh red fruits meet with sweet spices, cedar, mocha, and rosemary, on an earthy background.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Piemonte, Italy
Variety Nebbiolo
Aromas Strawberry, sour cherry, pomegranate, cranberry, rose, cinnamon, tea, dried herbs, sweet spices, cedar, mocha, rosemary.
Bottle Size 750ml
Barrique 24 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

PERBACCO LANGHE NEBBIOLO 2016 - VIETTI

PAIR IT

with pappardelle with ragout, risotto with truffle and mushrooms, pizza with bresaola and arugula, or a rooster stew in wine sauce.

Coq au Vin

2000 gr. rooster
For the Marinade
1200 ml. red dry wine
3 carrots
3 onions 
2-3 thyme sprouts
1 bay leaf
15 black peppercorns


For Cooking
2 onions
250 gr. champignon mushrooms, small
2 cloves of garlic
1 ripe tomato
6-7 sprigs of parsley
200 gr. smoked pancetta or bacon
250 ml. chicken broth
250 ml. red dry wine
100 ml. brandy or cognac
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of thyme
2 tablespoons of flour
Olive oil
Freshly ground pepper
Salt

Ask your butcher to cut the rooster in portions.After that, wash it and clean it from any leftover feathers.
Preparation
You should marinate the rooster for at least 24 hours, this will help the rooster meat soften even more! Pare the carrots and the onions and cut them into thick pieces. In a large basin, place the pieces of the rooster.
Add the carrots, onions, peppercorns, bay leaf and fresh thyme. Pour in the red wine, from which you must keep 1 cup for cooking. Let the rooster marinate, covered in the fridge.


For Cooking

Remove the rooster from the marinade and wipe it with absorbent paper to dry it completely. Remove the bay leaf, thyme and peppercorns.
Drain the marinade and keep the vegetables aside. In a deep frying pan, put 2 tablespoons olive oil and 1 tablespoon of butter to heat up. Saute the pieces of the rooster until they get a golden brown color. Move the rooster in a large saucepan, with a coarse bottom and put it on high heat. Pour in the brandy and when the alcohol evaporates, add the vegetables, which are sauteed for 2 minutes in the pan that you sauteed the rooster.
Add the sauteed garlic,the tomatoes cut in cubes, sugar, broth, thyme and the marinade. Simmer for about 2 hours until the meat is tender and the liquids are reduced to 1/4.
Cut the pancetta or bacon into cubes, saute until it gets color and add it to the saucepan. In the same pan, gently saute the mushrooms, the onions into slices and add them to the saucepan. Boil for about 5 minutes and add chopped parsley. Dissolve the flour in the wine, add it to the food and simmer another 10 minutes until the sauce thickens.
Leave the food for about 15-20 minutes to rest and then serve.

 

Eva Monochari

Food Blogger

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