{"id":2076,"date":"2011-09-12T16:56:13","date_gmt":"2011-09-12T14:56:13","guid":{"rendered":"http:\/\/www.langhe.net\/?p=2076"},"modified":"2015-02-25T11:48:04","modified_gmt":"2015-02-25T10:48:04","slug":"doc-nebbiolo-alba-colla-2008-fabrizio-battaglin","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/2076\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\/","title":{"rendered":"Nebbiolo d&#8217;Alba Colla DOC 2012 &#8211; Fabrizio Battaglino"},"content":{"rendered":"<p>Today we are about to taste an excellent red wine from Piedmont,<\/p>\n<p>the <a title=\"Buy Online This Wine - Nebbiolo d\u2019Alba DOC Colla Battaglino\" href=\"http:\/\/shop.langhe.net\/en\/product\/nebbiolo-dalba-doc-colla-battaglino-en\/\" target=\"_blank\">Nebbiolo d&#8217;Alba Colla d.o.c.<\/a>,\u00a0produced by <a title=\"Fabrizio Battaglino\" href=\"http:\/\/battaglino.com\/fabrizio-battaglino-en?lang=en\" target=\"_blank\">Fabrizio Battaglino<\/a>.<\/p>\n<p>Grown on the Roero hills, in the province of Cuneo, this prestigious wine of ancient origin is red ruby intense in color with light garnet shadows which reveal to be strong in character.<\/p>\n<p>It is vinified in purity (just using Nebbiolo grapes), it has a good basic structure due to the tannins and the degree of alcohol (14 degrees) that intesify each other, offering a pleasant softness on the palate.<\/p>\n<p>Open the bottle at least half an hour before the tasting and be ready to savor the fruity, spicy and flowery notes that together give us deep sensations such as blackberries, currants, violet with a final hint of nutmeg and cocoa.<\/p>\n<p>The taste is strong, because of the presence of tannins which ensure longevity. It is dry, persistent, warm and fruity with a bitter ending. There is a good balance among the acidity-tannins and flavor.<\/p>\n<p>We can clearly say it is a full bodied and elegant wine.<\/p>\n<p>Thanks to its strong structure we&#8217;d better combine it to tasty and rich recipes to let the food and wine exaulting each other.<\/p>\n<p>Let&#8217;s try it with red meat roasts, boiled, game, stews (also cooked in wine) or with strong cow and goat cheese\u00a0(such as the italian cheeses:\u00a0<a title=\"Toma piemontese\" href=\"https:\/\/langhe.net\/976\/toma-piemontese\/?lang=en&amp;lang=en\">toma<\/a>, <a title=\"Robiola\" href=\"https:\/\/langhe.net\/1252\/the-robiola\/?lang=en&amp;lang=en\">robiola<\/a>, <a title=\"Testun\" href=\"https:\/\/langhe.net\/946\/testun\/?lang=en&amp;lang=en\">testun<\/a>, <a title=\"Castelmagno\" href=\"https:\/\/langhe.net\/819\/castelmagno\/?lang=en&amp;lang=en\">castelmagno<\/a> etc&#8230;), with cold cuts (garlic,donkey and wild boar salami) or with fresh pastas with cheese or rag\u00f9\u00a0sauce or <a title=\"Cooking with truffles\" href=\"https:\/\/langhe.net\/962\/cooking-with-truffles\/?lang=en&amp;lang=en\">truffle<\/a> risottos.<\/p>\n<p>The right temperature to serve it is at 18-20C\u00b0.<\/p>\n<p>Enjoy it!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today we are about to taste an excellent red wine from Piedmont, the Nebbiolo d&#8217;Alba Colla d.o.c.,\u00a0produced by Fabrizio Battaglino. Grown on the Roero hills, in the province of Cuneo, this prestigious wine of ancient origin is red ruby intense in color with light garnet shadows which reveal to be strong in character. It is [&hellip;]<\/p>\n","protected":false},"author":30,"featured_media":7099,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[],"lgarea":[],"class_list":["post-2076","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nebbiolo d&#039;Alba Colla DOC 2012 - Fabrizio Battaglino<\/title>\n<meta name=\"description\" content=\"Today we are about to taste an excellent red wine from Piedmont, the Nebbiolo d&#039;Alba Colla d.o.c.,\u00a0produced by Fabrizio Battaglino. Grown on the Roero\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/langhe.net\/en\/2076\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nebbiolo d&#039;Alba Colla DOC 2012 - Fabrizio Battaglino\" \/>\n<meta property=\"og:description\" content=\"Today we are about to taste an excellent red wine from Piedmont, the Nebbiolo d&#039;Alba Colla d.o.c.,\u00a0produced by Fabrizio Battaglino. Grown on the Roero\" \/>\n<meta property=\"og:url\" content=\"https:\/\/langhe.net\/en\/2076\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\/\" \/>\n<meta property=\"og:site_name\" content=\"LoveLanghe\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lovelanghe\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-12T14:56:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-02-25T10:48:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/langhe.net\/wp-content\/uploads\/2011\/09\/nebbiolo2008_th-300x1401.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"300\" \/>\n\t<meta property=\"og:image:height\" content=\"140\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Giorgia Gamba\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ilovelanghe\" \/>\n<meta name=\"twitter:site\" content=\"@ilovelanghe\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Giorgia Gamba\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/\"},\"author\":{\"name\":\"Giorgia Gamba\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#\\\/schema\\\/person\\\/c08e0ff33ea562309005f947a7dc2907\"},\"headline\":\"Nebbiolo d&#8217;Alba Colla DOC 2012 &#8211; Fabrizio Battaglino\",\"datePublished\":\"2011-09-12T14:56:13+00:00\",\"dateModified\":\"2015-02-25T10:48:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/\"},\"wordCount\":277,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2011\\\/09\\\/nebbiolo2008_th-300x1401.jpg\",\"articleSection\":[\"Tasty reads\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/\",\"name\":\"Nebbiolo d'Alba Colla DOC 2012 - Fabrizio Battaglino\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/2076\\\/doc-nebbiolo-alba-colla-2008-fabrizio-battaglin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2011\\\/09\\\/nebbiolo2008_th-300x1401.jpg\",\"datePublished\":\"2011-09-12T14:56:13+00:00\",\"dateModified\":\"2015-02-25T10:48:04+00:00\",\"description\":\"Today we are about to taste an excellent red wine from Piedmont, the Nebbiolo d'Alba Colla d.o.c.,\u00a0produced by Fabrizio Battaglino. 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She is pretty happy in the kitchen as she likes trying new and original eno-gastonomical pairings. In 2006, due to her deep love for wines, she became a Sommelier (wine taster) with the \\\"F.i.s.a.r\\\". association. In short, she studied hard and drank wines for two years in a row until she got the final diploma, obtained after long and exhausting tastings.\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/author\\\/giorgiagamba\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Nebbiolo d'Alba Colla DOC 2012 - Fabrizio Battaglino","description":"Today we are about to taste an excellent red wine from Piedmont, the Nebbiolo d'Alba Colla d.o.c.,\u00a0produced by Fabrizio Battaglino. 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Amante della buona compagnia, preferisce coltivare ed intrattenere i suoi affetti intorno ad una tavola sostanziosa, che sia quella della piola o dell'osteria pi\u00f9 raffinata oppure, meglio ancora, se di casa propria. Si diletta volentieri in cucina, sperimentando sempre nuovi e originali accostamenti enogastronomici. Nel 2006, data la profonda passione per la Vitis Vinifera e la sua linfa, decide di diventare un Sommelier presso l'Associazione F.i.s.a.r., in parole povere, beve e studia per quasi due anni fino al conseguimento del diploma finale, ottenuto fieramente in seguito a lunghe ed estenuanti degustazioni. -------------------------------------------------------------------------- Joe is from Turin, Italy. She started loving good wine and food since she was very young, discovering the joys of the palate, thanks to her grandparents. She has always liked entertaining friends and her loved ones around a well stocked table, full of delicious dishes. She is pretty happy in the kitchen as she likes trying new and original eno-gastonomical pairings. In 2006, due to her deep love for wines, she became a Sommelier (wine taster) with the \"F.i.s.a.r\". association. In short, she studied hard and drank wines for two years in a row until she got the final diploma, obtained after long and exhausting tastings.","url":"https:\/\/langhe.net\/en\/author\/giorgiagamba\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/2076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/comments?post=2076"}],"version-history":[{"count":0,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/2076\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media\/7099"}],"wp:attachment":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media?parent=2076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/categories?post=2076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/tags?post=2076"},{"taxonomy":"lgarea","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/lgarea?post=2076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}