Roero Oesio MGA DOCG

Vineyard and terroir

Oesio is an MGA in Canale. The vines are 15–30 years old, trained to Guyot and planted on south-, southwest- and southeast-facing slopes. The vineyard data describe sandy-loamy soil, while the wine introduction highlights clay and sandstone as defining elements of the site. Yield is 6,500 kg/ha. Sustainable viticulture is practiced, and the wine is produced in small quantities only in top vintages.

Grapes

100% Nebbiolo.

Vinification

The grapes are harvested entirely by hand. Whole bunches are manually selected on a vibrating sorting table and chilled with carbonic snow, limiting oxidation and substantially reducing the need for sulphur. After destemming, the berries pass over a second vibrating table for another manual selection before gentle crushing. Screw conveyors are excluded throughout grape handling.

The must is cooled before fermentation to preserve its character, then fermented in conical oak vats under temperature control. Maceration lasts more than 25 days and combines délestage with partial submerged-cap extraction.

Ageing

The wine matures for 18 months, mainly in medium-sized oak casks holding 2,500–4,000 L, with a small proportion aged in barriques.

Technical data

Vintage 2020. Alcohol: 14.5% vol. Winemaker: Paolo Giacosa. The wine is VIVA certified.

Tasting profile

Ruby red with garnet highlights. The broad, elegant nose combines small red fruits and floral notes with a recognizable ripe-Nebbiolo character, followed by spice and coffee. The palate is fine and balanced, medium- to full-bodied, with pleasant tannins, close correspondence between aroma and flavour, and a graceful finish. The style is dry and oak-aged.

Serving and pairing

Serve at 16–18 °C. Suitable pairings include pasta, mushroom risotto, mature cheeses and truffles; dark chocolate is suggested at the end of the meal. Cellaring potential is 10–15 years.

Vintage notes

The 2020 season began with a mild winter. March and April brought fine, relatively dry weather, while rain in May and June temporarily slowed vine growth before conditions normalized. Nebbiolo ripening slowed and then resumed during the second half of September, allowing the grapes to be harvested in optimal condition. The vintage produced intense, elegant aromas and well-balanced wines.