(d.o.c.g. decreto 07/12/2004 – d.o.c. D.P.R. 18/03/1985)
The Roero territory locates to the right of the Tanaro river, in a hilly zone of steep slopes and cliffs with ochre-yellow soil.
This territory gives its name to a Docg wine obtained from 95% of Nebbiolo grapes and the addition of 5% of other red, non-aromatic varieties suitable for cultivation in Piedmont.
Roero wine, put on the market as from the 1st July of the second year successive to the harvest, is characterised by:
Ruby or garnet red.
Fruity and characteristic with occasional wooden scents
Dry, good texture, harmonious and sometimes tannic.
Minimum alcohol content: 12,5% by volume.
Minimum total acidity: 4,5 per thousand.
Minimum non-reducing extract: 22 g/litre.
When Roero wine is put on the market as from the 1st of July of the third year after the vintage it can be labelled “riserva” (reserve).
95% of Nebbiolo grapes and the addition of 5% of other red, non-aromatic varieties suitable for cultivation in Piedmont.
Piedmont’s noblest red grape needs to grow in a carefully chosen environment and growing conditions. It sprouts early and the fruit generally ripens in mid October. The bunch is medium to large, a winged pyramid shape with medium to small grapes having a consistent blue-black skin with violet nuances. This is the vine that produces Barolo and Barbaresco, Nebbiolo d’Alba... you can read more about Nebbiolo here.