Valfeccenda "Vindabeive" Vino Rosso '24

Valfeccenda "Vindabeive" Vino Rosso '24Valfaccenda is a small, organically farmed estate in Roero, the hilly, sandy soiled zone of Piedmont that sits just north of the Langhe. Run by Luca Faccenda and Carolina Roggero, the couple has their own ideas and interpretations of what they think Roero can be. In a region with so much history, we appreciate another perspective. Rather than trying to emulate the more powerful wines of nearby Barolo or Barbaresco, Valfaccenda focuses on transparency,

Valfaccenda is a small, organically farmed estate in Roero, the hilly, sandy-soiled zone of Piedmont that sits just north of the Langhe. Run by Luca Faccenda and Carolina Roggero, the couple has their own ideas and interpretations of what they think Roero can be. In a region with so much history, we appreciate another perspective. Rather than trying to emulate the more powerful wines of nearby Barolo or Barbaresco, Valfaccenda focuses on transparency, freshness, and a clear expression of Roero’s lighter, more aromatic side.

The 2024 “Vindabeive” Vino Rosso is made from Nebbiolo, sourced from the estate’s younger vines planted in Roero’s soft, sandy soils. The name loosely suggests a wine to drink easily and joyfully, and that is exactly the spirit here. The fruit spends only about five days on the skins, with roughly half of the bunches left whole, before a short rest in vat. The result is a vivid, ruby-hued Nebbiolo with just a gentle trace of tannin, emphasizing perfume, energy, and drinkability rather than structure or weight.

This is a beautifully fresh and lifted expression of Nebbiolo, with notes of strawberry, sour cherry, red currant, violet, minerals, and a little earthy spice. The palate is light, bright, and juicy, with the natural snap of Roero acidity and just enough grip to remind you of the grape. It is the kind of red that benefits from a slight chill and disappears quickly at the table. Serve it with pizza or a charcuterie plate, and don’t be afraid to put a slight chill on it as it adds to its “crush-ability.” This is one of my favorite “summer reds.”