Historical documents attest the growing of Nebbiolo grapes in the territory of Roero as far back as 1303. Its production regulations impose the designation Roero Docg only for the wines made from Nebbiolo grapes, in a percentage of at least 96%, grown in 19 towns in the province of Cuneo in the region on the left bank of the river Tanaro; while the remaining 5% can be made from non-aromatic red grapes grown in recommended or authorised vineyards. In almost all cases, Roero is produced using only Nebbiolo grapes, like Barolo and Barbaresco.
Harmonious red wine, good bodied, with a fruity bouquet, Roero goes very well with starters and main courses of Labghe and Roero tradition (risotto, fried meats, fonduue, white meats). It should be drank usually 2-3 years after bottling, when it is particularly suited for roasts and fowl or game.It is served at a temperature of 16-18 °C.
