About this wine
An experimental parcel of Merlot planted in 1999 in the middle of the Ovello vineyard on calcareous clay soils, yielding roughly 1,500 bottles a year. Full-bodied and structured, it shows ripe cherry, plum, chocolate, and vanilla with a long, spicy finish — a wine that, unusually for Piedmont, genuinely tastes like Merlot rather than just another regional red.
A curious, food-friendly detour from Nebbiolo — approachable for drinkers who prefer softer, fruit-driven reds.
Sommelier's Note
"Roberto Bianco's playful side project — a tiny 1,500-bottle Merlot that actually tastes like Merlot, not just another Piedmontese red wearing a French grape's name."
Food Pairings
Pairs beautifully with grilled lamb, braised meats, and dark chocolate desserts; its fruit-forward structure also suits barbecue and aged cheese boards.
When to drink it
Barbecue nights, casual dinners, gifting to Merlot lovers
Specs
- Grape Varieties
- Merlot
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- Estimated $35-45 (US retail, per bottle; limited production makes pricing data scarce)
Terroir & Winemaking
100% Merlot from an experimental parcel planted in 1999 within the Ovello vineyard, on calcareous clay soils. Limited production of approximately 1,500 bottles annually. Langhe DOC (Merlot/Rosso).
Frequently Asked Questions
- Why does an Italian Nebbiolo producer make a Merlot?
- Roberto Bianco planted an experimental Merlot parcel in 1999 within the Ovello vineyard on calcareous clay soils, producing a limited ~1,500 bottles a year as a distinct expression alongside his Nebbiolo wines.
- What does Vigna del Merlo taste like?
- Ripe cherry, plum, chocolate, and vanilla notes with smooth, well-integrated tannins and a long, spicy finish — full-bodied and structured.
- What food pairs well with this wine?
- Grilled lamb, braised meats, and dark chocolate desserts are classic pairings; it also works well at barbecues.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
バルバレスコ モラッシーノ
Barbaresco Morassino
RedNebbiolo
The estate's normale Barbaresco, blending fruit from the Ovello and Cottà (Neive) vineyards. Aged around 18 months in 25hl traditional oak casks from older vines, it shows ruby-red color with orange hues, aromas ranging from forest floor, leather and rose to wild rose, violet, peony, sour cherry and cranberry with star anise, and an austere palate lifted by vigorous acidity and long, soft tannins.
バルバレスコ オヴェッロ
Barbaresco Ovello
RedNebbiolo
Cascina Morassino's flagship single-cru Barbaresco, sourced from the estate's 3.5-hectare parcel in the prestigious Ovello subzone, a hilltop site bordering vineyards farmed by Gaja. Fermented with indigenous yeasts and aged in large traditional oak casks, it shows ruby-garnet color with orange reflections, aromas of violets, cherries, licorice, anise, and oriental spices with a lightly toasted note, and a palate that is austere yet smoothed by elegant tannins, with smoky notes of tar, asphalt, ripe fruit, and cedar.
バルベーラ・ダルバ・スペリオーレ
Barbera d'Alba Superiore
RedBarbera
A 100% Barbera bottling with roots reaching back three generations before the estate's formal 1984 founding, when the Bianco family already made wine from the Ovello cru. Gently pressed and fermented over 10-15 days, then aged in wooden barrels for at least 12 months and a further 3 in bottle. Shows ripe dark fruit with subtle vanilla notes, soft and round on the palate with nice structure and refinement.
ドルチェット・ダルバ
Dolcetto d'Alba
RedDolcetto
A vibrant, everyday red from Dolcetto grapes grown on calcareous marl soils. Hand-harvested in crates, gently pressed, and spontaneously fermented at controlled temperature in stainless steel tanks, then matured briefly in stainless steel and bottle before release. Full and juicy, with a lovely redcurrant flavor and an attractive roundedness on the finish.
ランゲ・ネッビオーロ
Langhe Nebbiolo
RedNebbiolo
A single-variety Nebbiolo from old vines dating back to 1970, grown on calcareous marl soils at around 300 meters above sea level. Fermented and macerated with native yeasts, then aged a minimum of 18 months in large oak foudres. Bright, lifted aromas of red berry, boxwood, and spice lead to a sleek, fresh palate with juicy acidity and mineral-driven tannins — a more accessible expression of the estate's Nebbiolo, produced within an overall annual output of around 20,000 bottles.