Monchiero Carbone: Roero

Petra Pelle — Fri, 25 Aug 2023 08:13:24 +0000

Monchiero Carbone: 2 Roero wines awarded by DoctorWine

Monchiero Carbone: Roero

2 Roero wines from Monchiero Carbone were awarded by DoctorWine (by Daniele Cernilli) for the essential Guide to Italian wines 2024.

96 points for the Roero DOCG Riserva Renesio Incisa 2019 and 95 points for the Printi Roero Riserva 2019.

(click on the bottle for the factsheet)

Roero DOCG Riserva Renesio Incisa 2019

Printi Roero Riserva DOCG 2019

Renesio Incisa

Renesio Incisa is a new concept of Roero Arneis which moves away from how this wine has been interpreted so far. Thanks to Monchiero Carbone’s twenty-five years’ experience in the production of Arneis grapes and their passion for the vinification of Piedmontese whites, they have realized over the years that Arneis is a grape variety highly suited for aging.

Roero Printi

Monchiero Carbone have been making Roero “Printi” since 1997. This is remembered as one of the most interesting vintage of the decade. This selection produces a wine that could measure itself against the more structured Piedmontese reds. It deals confidently with decidedly long periods of aging without surrendering the elegance that is typical of the Nebbiolo grapes originating on the steep slopes of the Roero.

Altitude and soil

The vineyard that they considered the best of their estate for Arneis production is Renesio Incisa. This is in the Municipality of Canale. This vineyard has two fundamental peculiarities: a considerable altitude and a soil rich in sand.

Limited production

The first vintage of Renesio Incisa is 2016. All the bottles are numbered and it is a limited production. Suitable for those who prefer more evolved and complex white wines, with a few years on their shoulders. These wines can be kept for at least 10/15 years.

Roero is the only terroir in Italy to boast a DOCG that includes 2 native varieties, the white berry ARNEIS and the red berry NEBBIOLO.

Essentiality

“The guiding philosophy of the ‘essential guide to Italian wine’, is essentiality. That is not the collection of thousands of wineries, but the selection of those that in the opinion of the DoctorWine team are the best, and that in the coming months will propose on the markets wines not to be missed.

Quality pyramid

The DoctorWine guide also has its own quality pyramid, which is represented by the now well-known “little faces”. The seal with the face of Daniele Cernilli, who thus “puts his face on it” in certifying the quality of the award-winning wines. Triple veneer for wines awarded 99 or 100/100, double for wines that reached 98/100 and single for those that earned 97, 96 or 95/100.”

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Robert Parker’s awards for Monchiero Carbone

Stefania del Giudice — Wed, 21 Dec 2022 13:46:13 +0000

Robert Parker’s awards for Monchiero Carbone: Monica Larner recently tasted and rated Monchiero Carbone’s wines with 90+ Points.

Colour: bright ruby red.

Nose: intense and pleasant hints of plum sinuously blended with balsamic nuances of dried flowers, licorice and sweet tobacco.

Taste: full, harmonious and velvety; it reveals intense and balsamic notes and a long persistence.

Food pairings: its maximum potential is expressed combined with meat-based dishes, rich in aromas and flavors such as lamb cuts, baked kid, ribs, or long-aged cheeses.

Colour: a ruby-red hue, giving greater intensity without taking away any of its brightness.

Nose: intense and very deep, with unmistakeable aromatic facets; an initially ethereal impact gives way to hints of raspberry and blackberry, which are rendered more complex by a background of sweet spices (cocoa and cinnamon) and noble wood.

Taste: great character showing through dense tannins and a magnificent alcohol/tannin balance; after a full-bodied, almost chewy entry, the silky soft tannins gradually spread out into a long, round finish.

Food pairings: greater structure and body demand richer, tastier dishes, such as casseroles, braised beef in red wine, roast goose or wild boar stew. Ideal also with aged cheese like Parmigiano Reggiano or Castelmagno.

Colour: dark and deep with intense ruby tones, enriched by purple reflections.

Nose: excellent intensity and finesse with aromas ranging from underbrush to cocoa, with spicy notes (juniper berries) blending into fruity notes of morello cherry and plum.

Taste: the entry shows a great stratified and complex strength, the alcohol ensures an initial softness immediately balanced by the acidity, which gives lightness to the fruity pulp. The finish is long and fresh and delivers good harmony between fruity and woody sensations.

Food pairings: its richness in alcohol and good acidity recommend its consumption with all meats prepared with long cooking, but also enjoyable with medium-aged cheeses.

Colour: intense straw yellow.

Nose: rich and complex; aromas of citrus fruits, white pepper, aromatic herbs and a delicate note of dried apricot.

Taste: on the palate the wine is soft and powerful, with a vigorous acidity, leaving a rich taste in the mouth exquisitely integrating the mineral notes. The aftertaste is soft and elegant, but extremely rich and deep.

Food pairings: wine suitable for elaborate fish dishes, medium-aged cheese, but also first courses such as stuffed egg pasta, lasagna with meat sauce, eggplant parmigiana.

The producer:

The Monchiero Carbone farm is located in Canale, in the centre of the village, in a nineteenth century stately farmhouse, which hosts in its basement a large and fascinating historical cellar, untouched for over two centuries.

The company owes its name to the union of two families through the marriage between Marco Monchiero and Lucia Carbone, and the consequent merging of the vineyards inherited from both. The origins and the connections with winemaking are, however, to be found in the past, among the members of the two families.

The vineyards:

We are in Piedmont, in the province of Cuneo. Roero, that portion of territory located North of Alba, on the left bank of the Tanaro river, is the only terroir in Italy to boast a DOCG that includes 2 native varieties, the white berry ARNEIS and the red berry NEBBIOLO.

The post Robert Parker’s awards for Monchiero Carbone appeared first on Enoteca Nederland.

Roero Archives - Enoteca Nederland

Monchiero Carbone: Roero

Monchiero Carbone: 2 Roero wines awarded by DoctorWine

Robert Parker’s awards for Monchiero Carbone