WINE DESCRIPTION
Grape types
Nebbiolo.
Winemaking
The fermentation is carried out into steel vats at controlled temperature and the maceration with the peels lasts 4 weeks.
Maturation
It is carried out into big durmast barrels (20-60hl), while the aging lasts 6-8 months
Main features
Grenade red colour, that changes with the ageing; intense, spiced and austere scent with red fruits and roses notes; the taste is harmonic with a strong tannic flavour, elegant to drink and very persistent.
Pairings
Stewed or braised meats, game, rice with truffles and mushrooms sauce.
Service temperature
18 °C – 20° C (64° F – 68° F)
About… Barolo.
The Barolo is a red wine, recognised with the Appellation Denomination Origin (AOC or DOC in Italian) produced in some municipalities of Piedmont. The original area of the grape types suitable for the Barolo DOC, recognised on 31st August 1933, includes the territories of the following municipalities: Barolo, Castiglione Falletto, Serralunga D’Alba and part of La Morra, Monforte D’Alba, Roddi, Verduno, Cherasco, Diano d’Alba, Novello and Grinzane Cavour, all located in the Cuneo province.
