San Barnaba Langhe Nebbiolo 2025
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The Land
San Barnaba lives in Serralunga d'Alba, the Barolo village famous for its most muscular wines, yet this Langhe Nebbiolo has not come from Serralunga at all. The fruit for the early releases came from the Cars MGA in Barbaresco, a vineyard facing the Faset cru on the far side of the valley, and the partners also work young Nebbiolo plantings in Castagnito and an older site in Corneliano d'Alba across the Tanaro in Roero. The winery itself is a renovated farmhouse in Borgata Sorano, the lower, northern end of Serralunga. Barbaresco sits closer to the Tanaro and ripens Nebbiolo a touch earlier than most of Barolo, favoring red fruit and perfume over raw power, and that is the character this Langhe Nebbiolo from Piedmont is built around.
The Wine
The San Barnaba Langhe Nebbiolo 2025 is 100% Nebbiolo, made with the same rules the partners apply to everything in the cellar: native yeast fermentation in wood with no temperature control, long contact on the skins, then aging in cask before bottling without fining or filtration and with only a small sulfur addition. The skin time builds a fine tannin frame that keeps this from reading as a simple fruit wine. Earlier vintages have shown strawberry, juicy red currant and rose hip up front, then silky, youthful tannin and a bright, lifted finish. The 2025 growing season in Piedmont was hot through June and July, stormy through the summer, and cooler with rain in late August, and harvest in Barbaresco wrapped up in the first days of October, earlier than in 2024.
The People
San Barnaba is a partnership of three friends. Brothers Roberto and Giovanni Pasquero work in vineyard sales and real estate across the Langhe, which gives them an unusual view of which parcels are worth having. Francesco "Cisky" Rocca is the son of Bruno Rocca, whose family estate in Barbaresco made its name on the Rabajà cru, and he runs the cellar. They describe San Barnaba as a passion project rather than a primary business, and the approach shows it: small lots, low intervention and no shortcuts. The first vintage was 2023, which produced a Langhe Nebbiolo, Freisa from high sites in Santo Stefano Belbo, Verduno Pelaverga and a Derthona Timorasso. Barolo from La Morra's Serra and Verduno's Monvigliero began with the 2024 harvest. This is one of the most promising new names in the Langhe.
Food Pairing
Young Nebbiolo with this much red fruit and fine tannin belongs with Piedmontese food. Make tajarin with a butter and sage sauce, or with a slow ragù of pork and veal, and let the acidity cut the egg-rich pasta. Vitello tonnato, served cool with capers, works because the wine's bright fruit stands up to the tuna sauce without clashing. A roast chicken with rosemary and crisp potatoes gives the tannin some fat to grip. And a wedge of Castelmagno or aged Toma alongside salumi turns an open bottle into dinner. This is the Nebbiolo to open on a Tuesday when you want Barolo character without waiting ten years.
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Piedmont, framed by the Alps in northwestern Italy, is a land of rolling hills and carefully cultivated vineyards. The continental climate, with its cold winters and warm summers, creates prime conditions for the Nebbiolo grape, which dominates much of the region's red wine production. The Langhe area is home to Barolo and Barbaresco, structured red wines known for their complex aromas, firm tannins, and aging potential. While Nebbiolo is the dominant grape of Piedmont, the region also makes interesting white wines like those from Arneis and Timorasso. Alto Piemonte is a separate region in the north with its own distinctive expressions of Nebbiolo, alongside other red grape varietals.
Italy - Piedmont
Nebbiolo, a prestigious grape from Italy's Piedmont region, is celebrated for its profound truffle and rose aromas, complex flavors, and ability to age gracefully thanks to strong acidity and tannins, producing the renowned Barolo and Barbaresco wines.
Nebbiolo
Practicing Organic vineyard farming involves growing grapes using organic methods—avoiding synthetic fertilizers, herbicides, pesticides, and fungicides—but without formal certification. Wineries adopting this approach prioritize environmental health, soil vitality, and biodiversity, using natural practices such as composting, cover cropping, and manual pest control. Many small wineries opt for practicing organic methods rather than pursuing official organic certification, primarily due to the significant cost, paperwork, and time commitment involved in certification processes. As a result, practicing organic is a popular choice among boutique and artisanal producers who remain committed to sustainable agriculture while managing budgetary constraints.
