Blossoming Elegance: Unveiling the 2013 Riserva Bricco Genestreto Monchiero Carbone Roero 2013
The Roero Riserva 2013 Bricco Genestreto Monchiero Carbone is an amazing and elegant Nebbiolo that ages for nine years before being sold.
Monchiero Carbone’s Roero Riserva The 2013 Bricco Genestreto is a deep and powerful wine made from Nebbiolo. It is tannic and mature, but it is still dense and tight, and tannins are still the most important part of the wine. It is, of course, elegant and subtle in its ethereal nuances.
However, the concentration of the extract is exceptional, and it is clear that it was made to age and become big and broad.
How it is produced
The Genestreto cru in Priocca is a single body of 12 hectares, planted as vineyards 22 years ago. maturation until November, destemming, a long maceration of 30 days, and aging in large wood for 2 years. This is followed by seven (7) years of bottle aging to find balance.
This conviction and this operation, which many wineries should do to guarantee the wine’s rightful glory, are commendable. Expensive, perhaps for the cellar, but to be commended. And in fact, the wine is only starting to blossom now.
Organoleptic characteristics
Transparent ruby color. balsamic nose, earthy, full of petals and small ripe red fruits, but not marmalade. The tone is severe and elegant, dominated by ethereal notes of tea, cola, pine, and cinchona. warm and enveloping, but always pungent.
On the palate, it is like the nose: austere, with depth and aromatic layering. Salt and licorice, geranium, watermelon, and more salt Petals and rocks, camphor, and rhubarb push into the long and vibrant finish, sharp but never pimping.
Even after 30 or 40 quiet years, we have plenty of evolution and decadent notes, but the potential is still infinite.It just remains to be seen if you will have the patience to wait.
Price
60 euros is a fair price for a straight and complex Nebbiolo that shows the potential of the grape vine.
Pairings
Chicken curry, spare ribs with barbecue sauce, pulled pork, black truffle risotto, passatelli with Parmigiano fondue and truffle, bucatini all’amatriciana, roast beef, hamburger.