What a glorious result, despite hail on the 18th September forcing a slightly earlier harvest than usual, it rather makes you wonder what they would have produced. Stunning scents of spring flower, strawberries and fruit blossom, a juicy, svelte and intense palate of blueberry, bramble, wild strawberry and red cherry. This would not be out of place in a flight of top La Morra Cru Barolos, it has the heady seductive floral fruit character with that gentle but reinforcing grip. A single vineyard Roero of 45-year-old vines planted on light sandy soils that produces wines of extraordinary class and composure. As of the 2005 vintage this is designated DOCG, so can now be called Riserva. Aged for two years in new oak barrels and two years in bottle.
Matteo Corregia learned everything about the vine from his father and, having never gone to any kind of oenology college, was taught his winemaking skills by Elio Altare and other local friends. Matteo started bottling his own wine with great success when his father died in 1985 making them the very best Piedmont has to offer. The indigenous white Arneis and black Brachetto vines are carefully nurtured to produce beautifully individual wines. The Roeros are made from Nebbiolo but are evidently more refi ned than Barolo due to the lighter soils in the region – they are exquisitely pure and truly outstanding. 2000 was Matteo’s last vintage after his tragic vineyard accident. His wife Ornella and her children, with the help of talented young wine maker Luca Rostagno, now run the estate.
Piedmont sitting at the foot of the mountains is justly regarded as one of, if not the finest wine growing region in Italy. The noblest grape found in the region in undoubtedly Nebbiolo, with the DOCG's of Barolo and Barbaresco at the forefront of production. Barbera and Dolcetto come in second and third, and being earlier ripening are often found located on those sides of the hills that receive less sunshine. The wines from Piedmont are intrinsically food friendly wines, a fact understandable given the culinary strength of the area.