Pelissero Langhe Nebbiolo 2007
Posted By Joel on May 5, 2010
Pelissero Langhe Nebbiolo 2007, DOC
During a working day or two I spent with Giorgio Pelissero, I observed him to be similar in personality to many Pelissero wines: vivacious, intense, with a gentle austerity and an air of refined complexity.
Coincidence, I’m sure. But, I like both winemaker and wines immensely 
A smallish, family run estate, Pelissero is located in Italy’s Piedmont around Treiso, an area pretty much at Barbaresco zone ground zero. The estate’s early business of growing and selling grapes blossomed into full winemaking activity using estate grown grapes during the 1960’s. At the 20 or so hectare estate, the Pelissero family seems to do it all, from vine pruning through to marketing of the wines. Today, Pelissero produces an interesting array of wines based on Nebbiolo, Dolcetto, Barbera, Grignolino, Favorita, and Freisa.
[ Pelissero’s Barbaresco Vanotu is not to be missed, by the way, should you have the opportunity (loved the 1998) . ]
Pelissero Langhe Nebbiolo is made from Nebbiolo grapes, some of which hail from vineyards not yet mature enough to source the estate’s Barbaresco bottlings. After moderate maceration, ageing is carried out 20-30% in barrique with the balance held in oak cask for eight or nine months. After blending, the wine is aged in bottle for an additional two months.
Tasting Notes / Impressions:
Garnet red color, great clarity, and a fresh cherry perfume brightened by hints of red raspberry, strawberry, subtle anise and spice. The wine’s lively character reminds of a young colt at play, with a firm backbone and tannins that never let you forget you are drinking good Nebbiolo. A refreshingly bracing, persistent finish.
Food Pairing Suggestions:
MEATS: pan cooked veal chops stuffed with Fontina cheese slices; rich, savory meat stews; pan fried chicken breast stuffed with prosciutto and spinach; PASTA: tube shaped pasta stuffed with spinach and cheese then baked with béchamel sauce; baked gnocchi with Fontina cheese; RISOTTO: topped with cheese fondue, perhaps scented with mushroom or truffle; POLENTA: with mushroom cream sauce; VEGETARIAN: try the risotto topped with cheese fondue (above); polenta vegetable casserole; hearty cabbage soup topped with oven melted Gruyere or Fontina cheese, served on top of thick bread slices fried in butter; CHEESES: Fontina, Taleggio, Raschera, Gruyere
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About the author
Joel
Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel@vintrospective.com.Comments
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Hi! While I do not know this particular wine, I really like Pio Cesares Langhe Nebbiolo. Just had it in my blog. Do you know that one too? And if yes, would you see them as similar? I will check if I can find yours over here in Sweden or Germany! Curious… Skål!
Hello Heike ! I think you’ll find the Pio Cesare showing more wood / toast notes (30 months in oak) than Pelissero. Not sure if Pelissero is available in Sweden, but almost certain to be in Germany (winesearcher.com shows it available there). Good luck to find it ! And thanks for you comment
I’ll check out your blog, too ! — Joel.