2016 Nebbiolo d'Alba Valmaggiore
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Tasting notes
The 2016 Nebbiolo d'Alba Valmaggiore Sibi et Paucis is fabulous. Deep and layered in the glass, the 2016 captures the energy and classicism of Nebbiolo, specifically its ability to deliver tremendous flavor intensity without excess weight. The 2016 is one of he finest vintages I have ever tasted of the Valmaggiore, maybe the best. Now with a few more years in bottle since its initial release, the 2016 is magnificent.
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Monica Larner, Wine Advocate
James Suckling
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The 2016 Nebbiolo d'Alba Valmaggiore is superb. In most vintages, the Valmaggiore is gracious to the point of being somewhat ethereal, but the 2016 is endowed with tremendous depth and a level of textural resonance I have never seen in this wine before. Expressive and layered, with tons of Nebbiolo character, the 2016 Valmaggiore is a total knock-out. Don't miss it!
Beautiful aromas of blackberries and plums with fresh flowers, follow through to a full body, firm and silky tannins and a flavorful finish. Just a hint of asphalt and tar at the end gives it interest on the palate. Drink now.
About ten producers make wine in the Valmaggiore cru in Roero (many of whom are reviewed here), and these wines get better each year I return to taste them. The 2016 Nebbiolo d'Alba Valmaggiore is particularly beautiful, thanks to ideal growing conditions during that year. The Sandrone family counts 3.5 hectares in this location. As an alternative to Barolo, this wine presents a soft and graceful side of Nebbiolo with delicate fruit nuances and distinct mineral etchings. Indeed, the wine is almost salty in taste. The sandy soils of Valmaggiore contribute to shaping the wine's lively ruby appearance and those tangy wild berry aromas. This wine is only aged in neutral oak.
About the producer
Luciano Sandrone is a name synonymous with the highest standards of Barolo winemaking. Founded in 1978, this family-owned estate has become a modern icon, earning international acclaim for its meticulous wines and thoughtful, site-driven approach to Nebbiolo.