Nebbiolo d’Alba Valmaggiore Sandrone 2013 Review And Tasting Notes
When it comes to Nebbiolo d’Alba, Valmaggiore Sandrone 2013 is a great classic that we can take as a prime example of elegance, finesse and typically.
The 2013 vintage was difficult. The rainy spring no longer seemed like an announced condemnation. Still, thanks to a sunny and climatically constant summer, the ripening of the grapes was perfect.
It was prolonged and gradual until October. And thanks to the cool nights, elegance has emerged.
If these premises add a few years of rest in the cellar, the final result is a small masterpiece. This wine fully represents Nebbiolo’s crystalline-Apollonian model.
Refinement of aromas, earthy and ethereal, fresh and slender, long and vigorous tannins, but wisely chiseled. Everything in this wine is whispered.
Organoleptic characteristics of Nebbiolo d’Alba Valmaggiore Sandrone 2013
The bouquet is the quintessence of elegance. It opens with delicate floral notes, watermelon, tomato, licorice, earth, leaves. There is no shortage of tertiary and ethereal aromas for which Nebbiolo drives fans crazy, even if it is always that touch of violet that dominates. It is not heavy, but all played on delicate notes.
The finish is dominated by almost balsamic returns of cinchona and mint. It is pure poetry, an ode to the woods and Piedmont hills where autumn colors turn into scents.
On the palate, it flows with a light but incisive step. The grain is fine, do not expect a fruity bomb or harsh tannins. No, quite the opposite, the Valmaggiore vineyard has its roots in the sand, so I look lively and airy.
The tannins are thin blades of rock that give consistency to the sip. The acidity is controlled. It has just enough vigor not to be overwhelmed by the earthy flavors. Outstanding balance. Final reminiscent of violets and oranges.
How is it produced?
Impeccable wine handcrafted by a great Piedmontese master. It all focuses on finesse, gentle traits and naturalness of sip, even if you feel a classic approach to support the aesthetic framework.
Manual harvest, fermentation with indigenous yeasts in steel vats, and refinement in second and third passage used tonneau. The wood used does not mark but dulls.
28-30 euros may seem like a lot for a Nebbiolo, but not for a small Sandrone masterpiece. Tailored cut and quality are always paid for willingly, without considering that you can leave it in the cellar for 20 years and it will come out even better.