Nebbiolo del Monferrato: the organic red by Tenuta Vallone
The Nebbiolo is one of the noblest red grape varieties in Italy, made famous by the great reds of the Langhe such as Barolo and Barbaresco: thin skin, dense tannins and an acidity that lets it age for a long time. On this page you'll find our selection — 2 labels from 24 € to 50 € — a single interpretation, crafted by just one producer, yet able to convey the character of the grape variety well.
We don't come from the Langhe but from the Gran Monferrato, a UNESCO World Heritage Site and European Wine City 2024: here Tenuta Vallone tends a small vineyard of just two hectares at Conzano and from it makes an organic Monferrato DOC Nebbiolo Superiore, in a numbered edition, available in the classic 0.75 l format and in Magnum.
Nebbiolo at a glance
Our Nebbiolo labels
The two Nebbiolo labels available on VaiGustando: the organic Monferrato DOC Superiore by Tenuta Vallone, in classic format and in Magnum.
Nebbiolo between Langhe and Monferrato: a different style
When people talk about Nebbiolo they almost always think of the Langhe, where this grape variety gives life to Barolo and Barbaresco: austere, tannic wines, able to age even for decades. In the Monferrato, Nebbiolo is grown far less and is almost always a supporting player to Barbera — which is why our label, grown at Conzano, is a rare interpretation of this grape variety far from its most famous homeland.
| Characteristic | Nebbiolo from the Langhe (Barolo, Barbaresco) | Nebbiolo from Monferrato (Tenuta Vallone) |
|---|---|---|
| Fame | The most celebrated and sought-after expressions | Rare interpretation, less well known |
| Style | Austere, imposing tannin, needs years | More approachable and elegant, fine tannin |
| Soil | White Tortonian marls | Marl and limestone, Gran Monferrato |
| Ageing | Often long, in large casks | 12 months in steel + 13 in small wood |
| Denomination | Barolo DOCG, Barbaresco DOCG | Monferrato DOC Nebbiolo Superiore |
The result, as the winery itself tells it, is a Nebbiolo that is more approachable and elegant than the celebrated versions from the Langhe, with a natural freshness and a tannic finesse that make it appreciated even beyond Piedmont's borders.
An organic Nebbiolo, from a two-hectare vineyard
This label comes from a vineyard of just two hectares at Conzano, in the heart of the Gran Monferrato, farmed under BioAgriCert-certified organic agriculture: manual work, Guyot pruning and restrained yields to obtain concentrated, expressive grapes.
- 100% Nebbiolo, single-varietal, 2022 vintage
- Organic farming certified by BioAgriCert
- 468 numbered bottles in the classic 0.75 l format
- 99 numbered bottles in the Magnum version
- Soil of marl and limestone, Guyot training
Small numbers, which speak of an artisanal production rather than a mass-market wine: when the bottles of one vintage run out, the next brings with it slight variations, as happens with real wines.
Organoleptic profile: how to recognise it in the glass
In the glass it shows a bright ruby red. On the nose it is intense and complex, with notes of wild berries and rose typical of the grape variety, accompanied by delicate spicy nuances given by its time in small wood.
On the palate it is harmonious and persistent, with a tannic texture that is present but already soft thanks to the 25 total months of ageing (12 in steel, 13 in oak). The alcohol is 13.5% vol, consistent with the "Superiore" style of the denomination.
Tenuta Vallone: the only signature behind our Nebbiolo
On VaiGustando this Nebbiolo carries a single signature: that of Tenuta Vallone, an organic estate in Conzano that safeguards a fragment of Monferrato in an 1812 rural building. Besides Nebbiolo, the winery works with Grignolino, Barbera and Albarossa with the same artisanal approach and restrained yields.
- Tenuta Vallone (Conzano, Gran Monferrato) — certified organic farming, two-hectare vineyard, numbered production. Discover the winery →
Food pairings: what to eat with Nebbiolo
To understand what to drink Nebbiolo with, you have to start from its structure: it is an austere red, with dense tannin and marked acidity, almost always of substantial alcohol. The tannin, firm and edgy, looks for fat and protein to settle on — which is why it is at its best with hearty roasts, braises and long-cooked meats, which soften its texture. Acidity, for its part, cuts through richness and keeps the palate clean even in the face of sauces and fatty pan juices. Then there is the unmistakable aromatic array: rose and cherry when young, tar, leather and undergrowth with the years, notes that converse with truffle, game and slow cooking. The rule remains just one: raise the importance of the dish and that of the wine together, because Nebbiolo does not fear intense flavours but overwhelms delicate ones.
- Great roasts of red meat and oven-baked dishes
- Braises and stews of long cooking, starting with the classic red-wine braise
- Game and wildfowl, furred and feathered
- Egg pastas with meat ragù or truffle
- Cheeses that are long-aged, from Castelmagno to Alpine-pasture tomes
In Piedmont, Nebbiolo grew up alongside a cuisine of great substance, all butter, meats and long cooking. Its dish of choice is braised beef in red wine, beef cooked for hours until it melts into its own juices; along the same lines come agnolotti with roast-meat sauce and tajarin, the egg pasta of Monferrato, served with ragù or, in the cold season, with white truffle. Its austerity also stands up beautifully to game, from hare civet to stewed wild boar, and it closes on the great long-aged cheeses, from Castelmagno to the most flavourful Alpine-pasture tomes. These are all rich, savoury dishes that call for precisely the dense tannin and edgy acidity of this wine.
In short: the younger, leaner Nebbiolo goes with ragù pastas and medium-aged cheeses, while the aged versions are at their best at the table with great roasts, braises and the game of cold days.
How to serve and store Nebbiolo
Serve this Nebbiolo at 16-18 °C, in wide glasses that release its aromas of wild berries and rose. A brief aeration in a decanter, 20-30 minutes before pouring, softens the tannin further.
In the cellar it should be kept lying down, away from light, in a cool, dry place: as with any limited-production wine, it is best to avoid temperature swings, which would compromise its evolution.
2022 vintage: ready today, with room to wait
The 25 total months of ageing — 12 in steel and 13 in oak wood — have already smoothed the tannin of this 2022 vintage, which drinks well right now with a substantial dish. Being a Nebbiolo nonetheless, a grape variety known for its longevity, it has room to evolve further in the coming years in the bottle.
The Magnum version, thanks to the more favourable ratio between the volume of wine and the oxygen in the bottle's neck, evolves more slowly than the 0.75 l: it is the right format if you are thinking of keeping it longer or of uncorking it for a special occasion.
Classic bottle or Magnum: which to choose
- Classic format, 0.75 l (24 €) — 468 numbered bottles: the most natural choice to get to know the label or for a dinner for two.
- Magnum, 1.5 l (50 €) — just 99 numbered bottles: a rarer format that ages more slowly and is designed for the table in company or for an out-of-the-ordinary gift.
You'll find both versions, with up-to-date price and availability, in the listings above.
Other Piedmontese reds to discover
Discover the other Piedmontese reds in our catalogue: Barbera and Grignolino. Take a look too at the Veneto reds such as Cabernet, Pinot Nero and Amarone, or browse all the red wines.