Hilberg-Pasquero Nebbiolo d'Alba 2005

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Hilberg-Pasquero:
The Casa Pasquero Farm was founded in the early 20th century on a hilltop in Bricco Gatti. Following traditional farming practices, the Tarabra-Pasquero family have cultivated their land with an assortment of crops across small, dispersed plots of land. At that time, it was all that a farming family needed to support itself. Tarabra and then Maggiorino led a dignified life consisting of daily c... Read more
The Casa Pasquero Farm was founded in the early 20th century on a hilltop in Bricco Gatti. Following traditional farming practices, the Tarabra-Pasquero family have cultivated their land with an assortment of crops across small, dispersed plots of land. At that time, it was all that a farming family needed to support itself. Tarabra and then Maggiorino led a dignified life consisting of daily challenges in symbiosis with nature. Pinin, who was considered to be one of the town sages, is remembered for his tall stature, both physical and moral, and his broadmindedness. Maggiorino was a great lover of horses and, in addition to those that worked on the farm, he raised carriage horses and ponies for his children. However, as often happens, the farm’s true soul was born from Clementina, Pinin’s daughter and Maggiorino’s wife. She structured and educated the entire family group and still today follows the work of her son Michelangelo, the last of six brothers, with a reassuring eye. Michelangelo, Miklo to his friends, has always been interested in working in the house and fields. After completing his agricultural studies with a specialisation in the care and defence of plants, he began to work on the farm with a particular focus on organic farming. This interest in organic farming, which he shares with his friends from the university, led him to investigate Swedish and German farming methods, which are more ‘advanced’ in the systematic application of organic farming practices. This passion led Miklo to Annette (Hilberg) and it amuses them to point out that their relationship began in a bean field rather than on a beach under an umbrella. Annette then made a courageous decision, leaving a secure job as a professional nurse and throwing herself into a new passion for organic products and farming in the lowlands of Piedmont. The people of Piedmont are not easy to get to know but after working alongside them through harsh winters and hot summers, and learning to speak the local dialect, she has succeeded in making herself loved and appreciated by all. Together, Miklo and Annette are raising their three children (Nicola, Aline and Nils) in addition to celery, leeks, tomatoes, peppers, cucumbers, pumpkins, corn, grain, Borlotti beans, rabbits, geese, hens, cows, pigs, horses and, of course, grape vines. Their passion for wine grows stronger everyday. The organic food market is not as mature as Miklo and Annette would like, so they are gradually changing their production from vegetables and livestock to dedicate themselves to wine. Always following the philosophy of organic farming and symbiosis with nature, they have begun transforming what was a genuine and simple product for a few family friends, to a product that is more sophisticated and structured. Miklo’s direct contact with the Alba wine-making school and the University of Turin has allowed him to make significant progress in a relatively short period of time and, all things considered, he knows his vineyards like the back of his hand and knows how to get the best from them. In 1994, Hilberg–Pasquero wines produced its first true vintage, which unfortunately no longer available. They (stupidly) didn’t keep any bottles for themselves so, if you’re one of the lucky ones who owns several bottles, don’t hesitate to bring one of them to the winery for a tasting (so we can explain the how’s and why’s of the peculiarities of those vintages and, most of all, taste it once again). Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Member Reviews for Hilberg-Pasquero Nebbiolo d'Alba

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Snooth User: VegasOenophile
20275912,195
5.00 5
04/27/2010

Five glasses



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Dietary Information: Organic


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