Garnet red with orange nuances getting more evident as times goes by; delicate, ethereal, intense, full and lingering bouquet; warm, full, complex, dry and harmonious taste. Ripe tannins and good complexity
Red Wine
Barolo D.O.C.G.
The Barolo – king of wines and wine of kings – has been celebrated as the Nebbiolo’s best product for centuries. It is historically linked to the Unification of Italy – the Rinascimento in Italy. Well-known politicians of the time and the Royal family – the Savoia – have relished of this great wine that today more than ever is a prize for the enology. Complex full-body structure and great potential of aging are only few of the amazing features of the Barolo. The municipalities in which Barolo is produced are the following: La Morra, Monforte d’Alba, Serralunga d’Alba (with its exceptionally well-preserved medieval military fort), Castiglione Falletto (its symbol is a round medieval tower), Novello, Grinzane Cavour, Verduno, Diano d’Alba, Cherasco, Roddi and Barolo.
| MUNICIPALITIES OF PRODUCTION | Vineyards in Castiglione Falletto, Serralunga d’Alba, Monforte d’Alba, Barolo, Novello, La Morra, Verduno and Grinzane Cavour |
|---|---|
| GRAPE VARIETY | 100% Nebbiolo |
| Exposure | South, South-West |
| ALTITUDE (MASL) | 300 – 400 m |
| Soil | Halfway up on the hill side, blue-grey, compact and deep calcareous marl, rich in micro-elements |
| TYPE OF PLANTING | Espalier with traditional Guyot pruning |
| AGE OF THE VINEYARD (YEARS) | 10-40 years |
| PLANT DENSITY | 4,000 plants |
| YIELD PER HECTAR | 75-80 quintals |
| PROCESSING | Destalking, follows the vinification with fermentation in stainless steel tanks at a controlled temperature of 30° with long submerged-cap maceration from 4 to 7 weeks, depending on the vintage. Natural malolactic fermentation at 20°C. Storage in stainless steel tanks for 2-4 months |
| MATURATION | 24 months in big Slavonian oak barrels |
| AGING | 4-6 months in stainless steel tanks and minimum 6 months in the bottle |
| PERCENTAGE OF ALCOHOL | 14% Vol (depending on the vintage) |
| ACIDITY | 5.4 g/l |
| SUGARS | 0.3-0.5 g/l |
| SERVING TEMPERATURE | 16° – 18°C |
| RECOMMENDED PAIRINGS | Excellent with roasts, game |
| BOTTLE | 750 ml. |
