Nebbiolo is one of the vines cultivated on both the northern and southern banks of the Tanaro river and the wine Nebbiolo d’Alba is a common denominator of quality: its area of origin, in fact, extends throughout a total of twenty five communes situated on both sides.

Nebbiolo d’Alba is a red wine produced entirely with Nebbiolo grapes and can hold its own with other great Nebbiolo wines, being ideal for ageing, although this capacity depends on the area of cultivation. It possesses a ruby red colour, tending to garnet with age. Perfumes include red fruit, such as raspberries and wild strawberries, geranium, and spices such as cinnamon and vanilla. The flavour is dry and well-structured with good acidity, alcohol and extract, providing elegance and harmony

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Production area: Castagnito, in the Roero


Altitude : 350 mt.


Exposure : south


Earthly : Clayey sandy

Vineyard : 100% Nebbiolo

Processing: Cold maceration for 15-20 hours, temperature controlled fermentation, aged in oak barrels fron 3000 lt. for 12 months.


Acidity : 5 gr. / lt.

Gradation : 14% vol.

Optimal age for consumption: 3-10 years


Deep red, tending to carnet over time; soft,

Delicate nose conjuring up violet; smoot, well-balanced taste.

      Serving temperature :                          20-22 ° C                     

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We recommend this wine with: Second Course

In combination with with: Meat, Chicken, Rabbit Stew, Grilled, Boiled, Fried.



1kg of roasted vein
3 carrots
3 sticks of celery
3 onions
Extra salt and pepper to taste

1bottle Roero DOCG wine
1spicchio garlic
1mazzo of herbs (rosemary sage thyme laurel ...)
Cinnamon cloves nutmeg and juniper capers to taste

Sauté the vegetables cleaned and cut into pieces in a deep pot halfway with oil smells garlic add the roast and brown on both sides
Add salt and pepper to taste
Add the wine Roero DOCG and if it serves the vegetable broth
Add the spices and let simmer for 2 hours
After the time pass the sauce in a blender and chop braised Serve with its sauce and chopped capers and sweet smells were bunet with hazelnut mousse.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco.

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