Nebbiolo, as we know, really feels at home in the Langa, even if it does not disdain its location in other Italian regions. Here, where Barolo and Barbaresco share the Olympus of the great Italian reds, Nebbiolo manages to express itself well even in less demanding versions. As in the case of this Langhe Nebbiolo proposed by Franco Boasso. The starting grape is the same as that also used to produce the company's finest wines. Only the processing is less time consuming and demanding. After vinification, in fact, this red wine is not left to mature in the cellar for years, but only 6 months. In oak barrels, of course. This is enough to smooth out the edges of Piedmont's most tannic grape and make it pleasantly drinkable. The result is a wine characterized by a lively ruby red colour. On the nose, red fruit and gentle notes of sweet spices, such as cinnamon. In the mouth, on the other hand, you find the vigour of the best Nebbiolo of Langa, with a nice body and an elegant and velvety tannicity. If there is an impressive mixed boiled meats dish on the table, with all its mouth-watering sauces, the risk is that one bottle will finish too soon. Better to have a second one already set aside and maybe even a third.