Roero is a historic district of Piedmont, in the north-east of the province of Cuneo, on the left bank of the Tanaro. Across the river lie the Langhe and Barolo, but the landscape is different: steeper hills, sandy soils and the "rocche", deep erosions that cut into the slopes. It was already vine country in pre-Roman times and is today one of the region's most visited food and wine destinations.
Two grapes, one appellation
The DOC was born in 1985 and became a DOCG in 2004. Vineyards cover about 885 hectares, with an output of 52,200 hectolitres. The regulations recognise 153 additional geographical mentions, including the names of 19 municipalities, which may appear on the label. Minimum alcohol is 11.5%.
The white, Roero Arneis, requires at least 95% Arneis: the area's emblematic white grape, rescued from abandonment and now appreciated for its aromas of white flowers, pear, apple and almond. It also comes as a Riserva and a Spumante. The red, Roero, requires at least 95% Nebbiolo, the grape whose name may come from "nebbia", fog, for the bloom that veils the berries or for the late harvest in the autumn mists.
Ageing
Roero Arneis ages for at least 4 months, the white Riserva for at least 16. Red Roero ages for at least 20 months, 6 of them in cask; the Riserva for at least 32 months, again with 6 in cask. On sandy soils Nebbiolo gives more aromatic, less tannic wines than on the opposite bank of the Tanaro: elegant reds with notes of rose, raspberry and spice, enjoyable even when young.
At the table
Arneis goes with Piedmontese starters, raw beef, salads, lake fish and fresh cheeses. Red Roero suits agnolotti, tajarin with meat sauce, roast meats and mushrooms; the Riserva can also take braised meats and aged cheeses. For visitors, comparing it with nearby Barbera d'Alba is a good way to understand the area.
