Printi Roero Riserva DOCG PrintiMonchiero Carbone
Tastier dishes, such as casseroles or braised beef in red wine, roasted goose or wild boar stew.
The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
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Monchiero Carbone have been making Roero Printi since 1997, which is remembered as one of the most interesting vintages of the decade. The selection set out to produce a wine that could measure itself against the more structured Piedmontese reds, and deal confidently with decidedly long periods of aging without surrendering the elegance that is typical of the Nebbiolos originating on the steep slopes of the Roero. Here, on the limy, east-facing soil of the Frailin hill, the grapes can benefit from dry, hot summer days, as well as enjoying the last few warm rays of the setting sun in autumn: something which is often forgotten, but which is essential for a late-ripening variety such as Nebbiolo. Grown following traditional local methods, the grapes are picked in the middle of October. The fermentation is always long and slow so as to allow all the natural elements contained in the grapes to develop in the wine. It is then drawn off into different fill barrels, where it completes its malolactic fermentation and remains for at least 24 months. After a further year of maturing in the peace and quiet of our old cellars, the wine is bottled in preparation for its release. With its expansive, fruity nose, followed by a full body and long finish in the mouth, the taste is dominated by the elegance of Roero tannins. It is a wine that will continue to improve with lengthy aging in the bottle.
Colour: a ruby-red hue, giving greater depth without taking away any of its brightness.
Nose: intense and very deep, with unmistakeable aromatic facets; an initially ethereal impact gives way to hints of raspberry and blackberry, which are rendered more complex by a background of sweet spices (cinnamon) and noble wood.
Taste: great character showing through dense tannins and a magnificent alcohol/tannin balance; after a full-bodied, almost chewy entry, the silky soft tannins gradually spread into a long, round finish.
Pairings: greater structure and body demand richer, tastier dishes, such as casseroles or braised beef in red wine, roasted goose or wild boar stew.