WINE DESCRIPTION
Grape types
Nebbiolo.
Winemaking
The alcoholic fermentation is carried out at controlled temperature for 30 days.
Maturation
42 months into durmast Slavonia barrels, then 30 months into bottles.
Main features
Intense grenade red colour; intense and floral scent which changes with the ageing; the taste presents a good structure and a consistent alcoholic percentage.
Pairings
Braised or stewed meats, game and important cheeses.
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.
