Fly Fishing

 

Nothing much to do with wine, but Fly Fishing is a grapecircus passion. #justsaying

 

The Catch
The Flies
The Patience

Roccalini

Paolo Veglio is a man of immense passion and integrity, dedicated to the traditional ways of Piemonte and a true craftsman of nebbiolo.

Langhe Nebbiolo

A vibrant, fruit-forward nose of cherries and wild strawberries with a pretty floral undertone. The typical nebbiolo tannins are present but like the fruit they are ripe and sweet. An utter delight.

quick facts

APPELLATION: Langhe Nebbiolo DOC
VINTAGE: 2017
STYLE: red
GRAPE: nebbiolo
FARMING: organic
FERMENTATION: concrete
MATURATION: concrete
FILTRATION: unfiltered
ALCOHOL: 15%
CASE SIZE: 6

Barbaresco

Rich and complex, yet surprisingly delicate. Loaded with small-berried fruit – redcurrant, wild strawberry and raspberry – and showing a sweet tobacco, cedar, rose and violet character. An attractive wine to drink now but with plenty of stuffing to develop over the next decade at least.

The Roccalini cru is a hilltop site with south-southwest facing aspect, overlooking the Tanaro river and Alba to the south, Roero to the west, and the tower of Barbaresco just to the north. The soil here is a mineral-rich argillaceous marl, typical of Barbaresco and perfect for nebbiolo. Paolo is the only producer bottling this cru, considered one of the most interesting sites in Barbaresco.

quick facts

APPELLATION: Barbaresco DOCG
VINTAGE: 2014
STYLE: red
GRAPE: nebbiolo
FARMING: organic
FERMENTATION: concrete
MATURATION: oak, bottle
FILTRATION: unfiltered
ALCOHOL: 14%
CASE SIZE: 6

Roccalini

Paolo Veglio is a man of immense passion and integrity, dedicated to the traditional ways of Piemonte. In the early 20th century, his family bought a large plot of vineyards in the Barbaresco zone, selling the grapes to producers such as Fontanafredda and later the iconic Bruno Giacosa. Paolo grew up watching the work among the rows of vines and knew this was the life for him. As a teenager, he worked for free for the local growers to learn his craft, finally producing his own wines in 2005. His vineyards, including the hilltop Roccalini cru, are a tumult of unspoiled biodiversity. In the cellar, fermentations are natural and carried out in concrete, with long macerations of about 60 days for all wines, and ageing in large old botti for the Barbaresco. There is no clarification or filtration and minimal use of sulphur. These are pure, joyous wines with a huge heart.