What another good, young nebbiolo from the cellars of Luca Currado at Vietti. So good I ran out and bought the 2011, a vintage that promises to be a fine young drinking vintage. If you wonder what role non-Barolo nebbiolo has to play in your cellar, try this with just about any braised meat or, non-tradtionally, you could have it with lasagna as we did. More roses, less tar because of the lack of an aging regimen and younger vines, but Luca knows this is his bread and butter, a wine that can show his skill and bring you into his amazing selection of cru Barolo. I've drunk through a ton of his Barolo and, honestly, this wine gets me enthusiastic in a different way.
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