Barolo D.o.c.g.
Bright, garnet red, rich and full-bodied.
Barolo wine is produced from intensely fragranced and highly persistent Nebbiolo grapes. As it ages, the floral notes and hints of nutmeg become more intense. A robust and well-structured Piedmontese red wine. Ideal paired with truffle-based dishes, red meats, mushrooms and mature cheese..
Bright, garnet red, rich and full-bodied.
Barolo wine is produced from intensely fragranced and highly persistent Nebbiolo grapes. As it ages, the floral notes and hints of nutmeg become more intense. A robust and well-structured Piedmontese red wine. Ideal paired with truffle-based dishes, red meats, mushrooms and mature cheese..
Barolo D.o.c.g.
Vineyards:
• Area: Bussia, Monforte d'Alba.
• Grapes: Nebbiolo 100%.
• Exposure: South, south-west.
• Altitude: 450 – 480 mt s.l.m.
• Strains per hectare: 4500.
• Vine training: Guyot.
• Harvest period: October.
Winery:
Manual harvesting, maceration with the skins for 20 days at a temperature of about 26° C, it completes malolactic fermentation before winter. During spring, it goes into oak barrels of 50 hL and it remains there for a period of at least 24 months, then another year in stainless steel tanks.
• Alcohol content: 14-14,5%.
Tasting:
• Colour: 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.
• Flavour: Elegant, full-bodied. Alcohol content is wisely balanced by a good acidity and velvety tannins make every sip rich and long-lasting.
•Temperature of service: 16-18°C.
•Food pairing: particularly suitable with braised and grilled meat, bushmeat, dishes based on truffles, and aged cheeses.
• Area: Bussia, Monforte d'Alba.
• Grapes: Nebbiolo 100%.
• Exposure: South, south-west.
• Altitude: 450 – 480 mt s.l.m.
• Strains per hectare: 4500.
• Vine training: Guyot.
• Harvest period: October.
Winery:
Manual harvesting, maceration with the skins for 20 days at a temperature of about 26° C, it completes malolactic fermentation before winter. During spring, it goes into oak barrels of 50 hL and it remains there for a period of at least 24 months, then another year in stainless steel tanks.
• Alcohol content: 14-14,5%.
Tasting:
• Colour: 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.
• Flavour: Elegant, full-bodied. Alcohol content is wisely balanced by a good acidity and velvety tannins make every sip rich and long-lasting.
•Temperature of service: 16-18°C.
•Food pairing: particularly suitable with braised and grilled meat, bushmeat, dishes based on truffles, and aged cheeses.
Complete tasting
Tour of our vineyards, followed by tasting of 7 Moscone wines (including a Barolo).