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Producers in the Langhe zone need to work extra hard to obtain the same recognition as their brethren in Alba (Barbaresco / Barolo). A sad truth, as their work is no less diligent, in fact the contrary, when ensuring plenty of life in their vineyards. One such producer are Annette and Michelangelo of Hilberg Pasquero.

The 20th century farm is perched on a hilltop near Priocca, and the source of livelihood for the Pasquero family for decades. Miklo, the passionate agrar-scientist with Annette Hilberg use their in-depth knowledge, along with determination to find equilibrium with nature and bottle small quantities of organic wines, which deliver rich and flavorful reds loaded with personality.

From their 8 hectares plot they make a delicious range from Barbera, Dolcetto and Nebbiolo; bottling around 25,000 bottles per vintage. The soil here is clay with silt. In the vines, aged 10-90 years, they work with sustainable systems for the environment and people .The definition of their philosophy is summed up in the word “Bioergodinamica” where bio stands for life, ergon for the work of man. The harvest is handpicked, hand selected, with skin contact maceration, long and soft pressing, natural fermentation in steel tank, and aging in wooden casks for over 24 month.

They let the wines rest in bottle for quite some time, as with this 2014, which was released last year. A wine from delicate sandy soils enhances the floral and elegant character, giving it an incredibly pleasant and easy approach while finishing complex and in perfect balance.

This wine can be paired with Tagliolini with truffle or delicate pheasant or rabbit with fresh vegetables. They more adventurous can try rosemary-scorched tuna with salad and pomegranate dressing.

Antonio Galloni of Vinous “Hilberg-Pasquero’s 2014 Nebbiolo is powerful, dense and structured, with plenty of wild cherry, tobacco, licorice and menthol overtones.