Nebbiolo is a very demanding grape in terms of soil and exposure. It grows well where the soil is poor and the exposure is optimal. In the hills, of course, it gives its best. Even if here, often, a surplus of effort is required because the slopes are generally not well suited to mechanization. You have to do everything by hand. From the care to the harvest. But it's usually worth it. You are richly rewarded from the first sip. A fine example is this Nebbiolo d'Alba Valmaggiore, proposed by Abrigo Orlando. Malolactic fermentation in 500-liter tonneaux and refinement in oak barrels, Valmaggiore appears in the glass with a beautiful ruby, not particularly intense, color. The nose reveals itself to be a wine of great finesse, with notes ranging from rose and spice to ripe, juicy berries. In the mouth it is fine and ample, smooth, savory and mineral, with an elegant final persistence and excellent drinkability.