Spedizioni nel resto della Svizzera 20CHF.
Grape variety: 100% Nebbiolo.
Area of origin: municipality of Barolo, Coste di Rose, Preda and Monrobiolo vineyards
Soil: calcareous.
Exposure: East / South-West.
Altitude: 250 - 270 m.a.s.l.
Slope: 30%
Cultivation notes: organically grown vineyard. Planting density of 4500 vines per hectare; Guyot low counter-espalier training system.
Harvest period: first half of October; hand harvest with careful selection of the bunches.
Vinification: soft pressing and destemming of the grapes; static fermentation with indigenous yeasts selected from the grapes of our vineyards; subsequent maceration for about 30 days with frequent spraying of the skins.
Aging: in medium-capacity French oak barrels (15-30 hl) for 3 years with the minimum of necessary racking. It does not undergo any chemical-physical clarification or stabilization before bottling. Aging in the bottle for at least 12 months.
Organoleptic characteristics:
Color: garnet red.
Bouquet: broad, pleasant and intense; ethereal with notes of ripe red fruit, dried rose and violet.
Flavor: dry, harmonious and velvety, with a fine and persistent tannic structure.
Food pairings: roast red meats, braised meats, game, bourguignonne, mature cheeses.
Serving suggestions: it is preferable to enjoy it in large glasses that favor oxygenation and enhance its aroma. We recommend serving at a temperature of 18 ° C. Since this is a Barolo that has been in the bottle for some time, it may have a slight sediment, so it is always advisable to decant.
Storage method: keep the bottles lying down in rooms with a constant temperature, if possible, and away from light sources.
LATEST AWARDS WON
94 points Wine Enthusiast
89 points Vinous Antonio Galloni
Area of origin: municipality of Barolo, Coste di Rose, Preda and Monrobiolo vineyards
Soil: calcareous.
Exposure: East / South-West.
Altitude: 250 - 270 m.a.s.l.
Slope: 30%
Cultivation notes: organically grown vineyard. Planting density of 4500 vines per hectare; Guyot low counter-espalier training system.
Harvest period: first half of October; hand harvest with careful selection of the bunches.
Vinification: soft pressing and destemming of the grapes; static fermentation with indigenous yeasts selected from the grapes of our vineyards; subsequent maceration for about 30 days with frequent spraying of the skins.
Aging: in medium-capacity French oak barrels (15-30 hl) for 3 years with the minimum of necessary racking. It does not undergo any chemical-physical clarification or stabilization before bottling. Aging in the bottle for at least 12 months.
Organoleptic characteristics:
Color: garnet red.
Bouquet: broad, pleasant and intense; ethereal with notes of ripe red fruit, dried rose and violet.
Flavor: dry, harmonious and velvety, with a fine and persistent tannic structure.
Food pairings: roast red meats, braised meats, game, bourguignonne, mature cheeses.
Serving suggestions: it is preferable to enjoy it in large glasses that favor oxygenation and enhance its aroma. We recommend serving at a temperature of 18 ° C. Since this is a Barolo that has been in the bottle for some time, it may have a slight sediment, so it is always advisable to decant.
Storage method: keep the bottles lying down in rooms with a constant temperature, if possible, and away from light sources.
LATEST AWARDS WON
94 points Wine Enthusiast
89 points Vinous Antonio Galloni