About this wine
Castello di Verduno's entry point into the estate's Nebbiolo range, made from young-vine and declassified fruit from the estate's Verduno and Barbaresco holdings that does not go into the Barolo or Barbaresco bottlings. Vinified and aged with a lighter touch than the cru wines, it channels the same indigenous-yeast, low-intervention philosophy into an early-drinking, everyday format. Expect peppery, herbal aromatics with bright sour cherry and rhubarb fruit, framed by the estate's signature high acidity and fine-grained tannins.
The friendliest way to meet Nebbiolo — bright, peppery, and approachable without Barolo's tannic weight.
Sommelier's Note
"Proof that Nebbiolo doesn't need a cru name to show its character — this is one of the most honest, everyday expressions of the grape coming out of the Barolo zone."
Food Pairings
A versatile, food-friendly red that suits grilled meats, mushroom risotto, and charcuterie boards without the tannic grip of Barolo.
When to drink it
Weeknight dinners, casual gatherings, an easy introduction to Piedmont Nebbiolo
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- Reference estimate converted from US retail (~$24): approx. ¥4,500-6,000 (actual Japan retail pricing may differ; not confirmed as currently imported to Japan)
Terroir & Winemaking
100% Nebbiolo sourced from young vines and declassified parcels in the estate's Verduno and Barbaresco vineyards. Fermented with indigenous yeasts and given a shorter maceration than the cru wines, then aged briefly before an early release, preserving freshness and aromatic lift rather than structure for long aging.
Frequently Asked Questions
- What does Castello di Verduno's Langhe Nebbiolo taste like?
- Expect peppery, herbal aromatics layered over bright sour cherry and rhubarb, with the high acidity and fine tannins typical of Nebbiolo, but in a lighter, more immediate style than the estate's Barolo.
- Is this a good introduction to Barolo-style Nebbiolo?
- Yes — it's made from the same grape and philosophy (indigenous yeasts, minimal intervention) as the estate's Barolo, but with shorter maceration and less aging, making it more approachable while young.
- How soon should this wine be drunk?
- It is made for early drinking; unlike the estate's Barolo and Barbaresco, it is not intended for long cellaring and is best enjoyed within a few years of the vintage.
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Talk to the SommelierMore wines from this producer
バルベーラ・ダルバ ブリッコ・デル・クックロ
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RedBarbera
Castello di Verduno's Barbera d'Alba comes from the Bricco del Cuculo vineyard and shows the variety's typical dark fruit and racy acidity in a more structured, concentrated register than most Barbera d'Alba. Spicy black pepper and cardamom notes frame ripe sour cherry and blueberry fruit, backed by the high natural acidity that makes Barbera such a versatile food wine.
ドルチェット・ダルバ カンポット
Dolcetto d'Alba Campot
RedDolcetto
The estate's Dolcetto, from the Campot vineyard, is Castello di Verduno's most immediate and easy-drinking red — soft tannins, low acidity relative to Nebbiolo and Barbera, and dark, plummy fruit. It is the wine locals reach for at the everyday table, traditionally poured alongside antipasti in Alba's bars and trattorie.
ヴェルドゥーノ・ペラヴェルガ バザドーネ
Verduno Pelaverga Basadone
RedPelaverga Piccolo
Basadone is Castello di Verduno's flagship expression of Pelaverga Piccolo, a rare, fragrant red grape native to Verduno that the estate has helped rescue from near-extinction. Fermented and aged entirely in stainless steel for freshness, it shows a perfumed, spicy character unlike any other Piedmont red — wild strawberry, raspberry, and red cherry fruit laced with white pepper, rose petal, and a savory herbal edge, carried on light body, bright acidity, and fine tannins.
バルバレスコ ラバヤ・バス
Barbaresco Rabajà-Bas
RedNebbiolo
Rabajà-Bas is the lower-lying portion of the legendary Rabajà cru, one of Barbaresco's most celebrated vineyards, separated from the upper Rabajà site by a dividing road when the cru was split in the 1990s. Grown on the estate's signature Marne di Sant'Agata soil (roughly 30% sand, 55% clay, 15% limestone), it offers a darker, more savory and earthy expression of Nebbiolo than its upper-hill sibling — dark cherry, wild herbs, menthol, licorice, and dried flowers over firm, structured tannins.
バルバレスコ ラバヤ
Barbaresco Rabajà
RedNebbiolo
Rabajà is one of the three or four most celebrated MGA vineyards in all of Barbaresco, sitting atop a natural amphitheater on the hill above the village with a warm south-southwest exposure. Castello di Verduno holds 1.23 hectares here, planted in 1974 and 1990, on calcareous clay soil with a sandy component between 240 and 300 meters elevation. The combination of warm exposure and mineral-rich soil produces a Barbaresco of unusual density and structure — blue flowers, red berries, and underbrush aromas over crushed raspberry, ripe cherry, and baking spice, with taut tannins and fresh acidity.
バローロ
Barolo
RedNebbiolo
The estate's classic Barolo blends fruit from the estate's Verduno vineyards, primarily the Massara and Monvigliero crus, into an approachable yet authentic expression of the appellation. It shows the estate's hallmark purity — ripe cherry, raspberry seed, fresh flowers, and herbs on the nose, with a medium body, zesty acidity, fine tannins, and a touch of sweet berried fruit through the finish.