my wines
Barolo 1877 d.o.c.g.
Vineyard
Municipality: Bussia (Monforte d'Alba).
Grapes variety: Nebbiolo 100%.
Exposure: South, South-West.
Soil structure: Mainly gray marl and partly sand and sandstone.
Vine training: Guyot.
Harvesting method: Completely manual.
Harvesting period: Second part of October.
Winemaking
After a careful selection we proceed with a soft pressing of the grapes aimed to obtaining only the noblest must. Following the traditional red vinification, maceration with the skins takes place for 18-20 days at a temperature of about 26° C in stainless steel vats. It completes malolactic fermentation before winter and it ages for more than 4 years. Before entering in the market, it will rest for around 6 additional months.
Aging: At least 4 years, between big barrels of frenchoak (2500-5000 L), stainless steel vats and bottle.
Alcohol content: 14 - 14,5% vol.
Format produced: 0,75 l. ; 1,5 l.
Potential ageing: More than 20 years.
Service Notes
Ideal temperature: 16-18°.
Pairings: Particularly suitable with braised and grilled meat, bushmeat, dishes based on truffles and aged cheeses.
Tasting Notes
Sight: Bright garnet red, tending to pale orange with ageing.
Smell: Rich and complex of dried rose petals, cherry, and currant with toasted and spicy notes,followed by ethereal hints like undergrowth, leather, and truffle.
Palate: Elegant and balanced, full-bodied wine. Velvety tannins and a good acidity make each sip rich and persistent.
download the technical sheet
