“Valmaggiore” Nebbiolo d’Alba (2016) - Sandrone
Valmaggiore is a sandy, extremely steep cru, worked entirely by hand. The Sandrone family plots lie in one of the areas of Roero best suited to tannic finesse and aromatic precision in Nebbiolo. 2016 is considered an exceptional vintage, among the best of the decade.
The appellation: Nebbiolo d'Alba DOC
Nebbiolo d’Alba DOC, established in 1970, is one of the most representative Piedmontese appellations for the Nebbiolo variety, produced exclusively in the hill country between the Langhe and the Roero, around the town of Alba.
Find out more about Nebbiolo d'Alba DOCWhat to eat with “Valmaggiore” Nebbiolo d’Alba
Who makes it: Sandrone
In the heart of the Barolo hills, the Luciano Sandrone winery interprets with refined sensitivity the power of the Nebbiolo variety and the nuances of the soils and micro-terroirs of the Langhe.
Find out more about SandroneThe vine of “Valmaggiore” Nebbiolo d’Alba
Nebbiolo
Nebbiolo is one of the greatest black grape varieties in the world and the pride of Piedmont, capable of producing wines of extraordinary elegance, complexity and longevity. It is the basis of Barolo and Barbaresco, but also of many other noble appellations of northern Italy. The name may derive from “nebbia” (fog), because of the waxy bloom that covers the ripe berries or because of the often late harvest, between October and November, when the fogs wrap the hills of the Langhe.
Find out more“Valmaggiore” Nebbiolo d’Alba: the Roero area
Roero
The Roero is one of the most fascinating winegrowing areas of Piedmont, on the left bank of the river Tanaro, facing the Langhe.It takes in a unique landscape of sandy hills, woods, truffle grounds and natural canyons (the rocche) that form a distinctive terroir rich in biodiversity.
Find out more about RoeroClimate: Continental
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of “Valmaggiore” Nebbiolo d’Alba
Primary aromas: Cherry, Strawberry, Raspberry, Rose, Violet
Secondary aromas: Orange peel, liquorice, Pepper, Spices
Tertiary aromas: Leather, Undergrowth, Tobacco
Tasting notes: A bright garnet red colour. The nose is pure and sculpted: dried flowers, small red fruits and gentle spices. The palate is fine and vertical, with elegant, taut tannins. The structure is medium, the aromatic progression continuous and coherent, with the sandy minerality typical of Valmaggiore. A long, balsamic finish, with returning floral and red citrus notes.
| Sulphites | yes |
| Body | Enveloping |
| Acidity | Medium |
| Tannin | Medium-high |
| Sweetness | Dry |
| Finish | Long |
| Colour | Garnet red |
| Clarity | Clear |
Winemaking methods used for “Valmaggiore” Nebbiolo d’Alba
Hand harvesting
Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.
Find out moreMalolactic fermentation
Malolactic fermentation is a fundamental process in winemaking, particularly used for quality white, red and sparkling wines. This method plays a key role in determining the flavour and aromatic profile of many wines, helping to make them softer, more complex and suited to long ageing.
Find out moreTemperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreDestemming and gentle crushing
Destemming and soft crushing is a fundamental technique in modern winemaking, allowing the quality and purity of the must to be preserved with the utmost respect for the raw material. During this stage, the stems are separated from the berries (destemming) to avoid imparting herbaceous or bitter notes, while crushing takes place with gentle pressure, just enough to break the berries without damaging the skins and pips.
Find out moreAgeing methods used for “Valmaggiore” Nebbiolo d’Alba
In cask (19–36 months)
Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.
Find out moreIn bottle (over 36 months)
Ageing in bottle for more than 36 months is a practice reserved for wines for long laying down, designed for those seeking depth, finesse and maximum aromatic development. During this extended period, the wine matures sheltered from light and oxygen, letting time do its work in silence. This stage is particularly important for vintage wines, riservas and great classics, which in this way reach a perfect balance between intensity, elegance and sensory complexity.
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