Langhe Nebbiolo is usually produced in a fresher, lighter style compared with Barolo, with less ageing to allow the producer to recoup some money fairly soon after the harvest. And, many years ago, the Frales, which is named for the combination of his two children, Allessanda and Francesco, was made in this style, with 60% Nebbiolo and 40% Barbera, made with some carbonic maceration. However, the style of the wine has changed over the years, becoming more serious and denser. The wine is 100% Nebbiolo grown in the cru of Bussia. However, he has kept the Langhe appellation, despite the fact that it could be classified as the more defined Nebbiolo d’Alba. It macerates on the skins for several weeks and ages in barriques for about 12 months, gaining structure, spice and some earthy aromas. This is much closer to Barolo than most Langhe Nebbiolo.
The nose is inviting with warm cherry jam, cinnamon stick, rosebud, and the earthiness of forest floor. On the palate, it’s juicy, led by a forward red-berry fruit profile that gradually succumbs to the wine’s tannic and drying character, revealing dried herbs, a return of the earthy motif, and incense in the lingering finish.
Pair with mushroom risotto or pasta, hearty roast pork, lamb or beef dishes, medium-aged hard cheeses
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