2021 La Ca' Növa Barbaresco Montestefano, Piedmont

The 2021 Barbaresco Montestefano is one of the very best young wines I have tasted here. Dark, rich and intense, but also light on its feet, the 2021 dazzles from the very first taste. Dark red/blue fruit, lavender, licorice, gravel, dried herbs and menthol open with a bit of coaxing. The Montestefano possesses striking mid-palate depth, compelling inner perfume and mind-blowing balance. | loved it.

98 points Antonio Galloni vinous.com

The La Ca’ Növa Barbaresco Montestefano is a powerful, structured Nebbiolo from one of Barbaresco’s most revered crus. The Rocca family, who have farmed these vineyards for generations, are devoted to traditional winemaking and letting their terroir speak clearly. Montestefano is often considered the “Barolo of Barbaresco” thanks to its depth, intensity and ageing potential, and La Ca’ Növa’s bottling is regarded as one of the purest expressions of this site.

Montestefano lies on a south-facing slope with calcareous marl and clay-rich soils that give Nebbiolo both ripeness and formidable tannic structure. The Roccas take a classic approach: hand-harvested grapes, long fermentations with extended skin contact, and ageing in large Slavonian oak botti instead of new barriques. This time-honoured method preserves the perfume and savoury depth of Nebbiolo while allowing the vineyard character to shine.

In the glass, the wine shows a deep garnet hue. Aromatically it opens with rose petals, dried violets and wild herbs, layered with dark cherry, plum and blackcurrant, alongside notes of licorice, tobacco and spice. The palate is powerful and full-bodied, with dense fruit framed by firm yet fine tannins and refreshing acidity. It is muscular yet balanced, finishing long with earthy, mineral notes that echo the cru’s reputation for gravitas and longevity.

Food pairings lean toward rich, robust dishes: braised short ribs, venison stew, roast lamb shank, or vegetarian options like porcini risotto, lentil ragù or roasted root vegetables with truffle. The wine’s structure makes it an outstanding candidate for cellaring, capable of evolving over 15 to 20 years, developing layers of tar, leather, dried roses and forest floor complexity.