Roero DOCG

Located on the left bank of the Tanaro River, directly opposite the Langhe hills that host Barolo and Barbaresco, the Roero is a distinct viticultural zone known for its “wilder” landscape, characterized by steep slopes and significant forest cover. While often viewed historically as the younger sibling to its famous neighbors, Roero has established its own identity through two primary wine styles: a fragrant, elegant red based on Nebbiolo and a premier white wine based on Arneis. The region is instrumental in the history of Arneis, a grape that was nearly extinct by the 1960s (reduced to just a few rows) before being revived by local pioneers like Giovanni Negro and noted Langhe producers like Vietti and Bruno Giacosa. Historically, Arneis was known as “White Nebbiolo” because it grows tall and erect like its red counterpart, and it was often planted to distract birds from the more valuable Nebbiolo grapes.

The Terroir The geological origin of the Roero differs significantly from the Langhe. The hills here were subject to less geological “uplifting,” resulting in younger soils that are notably sandier.

• Sand Composition: Roero soils average 32% sand (compared to roughly 23% in Barolo), with some villages like Vezza d’Alba and Montà reaching up to 50% sand.
• Marine Sediments: The terrain consists of marine sedimentary rock and sand of lake or river origin, with layers of clay and marl.
• Calcium Carbonate: The soils generally contain less calcium carbonate (avg. 16%) than the Barolo zone, which contributes to the more delicate structure of the wines.
• Microclimate: It is a cooler area than the Langhe, partly due to the retention of woodlands which moderate the climate.

Grape Varieties & Styles The Roero DOCG designation covers both red and white wines:

• Roero (Red): Must be produced from a minimum of 95% Nebbiolo (though many are 100%). Because of the sandy soils, these wines are generally more perfumed and approachable in their youth than Barolo, offering “creamy fruit” but often less massive structure and complexity.
• Roero Arneis (White): Must be minimum 95% Arneis. This is the benchmark region for the variety. The sandy-chalky soils produce wines with notes of white peach, pear, almond, and white flowers.
• Brachettone (Birbet): The region is also home to a rare native variety called Brachettone del Roero. It is genetically distinct from the Brachetto of Acqui and is used to make a sparkling, partially fermented sweet red wine locally known as Birbet (usually labeled as Vino da Tavola or Mosto Parzialmente Fermentato).

The Critical Take While Roero Nebbiolo is often described as lighter than Barolo, specific sites yield wines of serious pedigree. The Valmaggiore cru in Vezza d’Alba is considered a “Grand Cru” of the region; Nebbiolo from here is celebrated for lovely floral aromas, bright red fruit, and elegant tannins. Arneis from this region also varies by subzone: wines from Monteu Roero (sandier soil) tend to be lighter and more fragrant, while those from Castagnito (clay-rich soil) have more body and extract.

Benchmark Producers Malvirà (a top specialist in Arneis), Angelo Negro (a historic estate pivotal to the region’s revival), Giovanni Almondo (noted for Arneis), Matteo Correggia (often cited as a leading light of the region, though specific citations in these texts focus on others), Cascina Val del Prete. Notable Barolo producers who make excellent Roero wines (specifically from the Valmaggiore vineyard) include Bruno Giacosa and Luciano Sandrone.