Roero
Styles
Principal grape varieties
Terroir
Natural factors
- Soils formed from alternating layers of sand, argille, and calcare, originating from the 'capture of the Tanaro'
- The subsoil derives from the seabed of an ancient inland sea: the Po Gulf (Golfo Padano)
- The geological phenomenon of the 'rocche' is linked to the change in course of the Tanaro caused by movement of the Earth's crust
- Arneis grows on permeable arenarie with sandy layers interspersed with marne; Nebbiolo on the steep, sandy south-facing slopes
Human factors
- The Arneis variety has been cultivated on the hills of Roero since the 1400s; its dialect name evokes a character described as 'cantankerous, unreliable, and irascible'
- Nebbiolo is documented as early as the late thirteenth century; in 1431 it appears in the statutes of La Morra, ripening late during the season of autumn mists (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- Nebbiolo Roero: bright ruby with garnet reflections over time; aromas of cherry, marasca cherry, raspberry, blackberry, and blackcurrant; velvety tannins and spiced notes in the riserve
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A1261
- Official trade body site — Consorzio Tutela Roero