- Grape: Nebbiolo
An intense red wine with ruby red colour with orange reflexes. On the nose evident roses, raspberries vanilla and balsamic notes. In the mouth it is dry, round and full-bodied with young arrogant tannins, fruit syrup and cinnamon. Balanced and long in the mouth.
Excellent with red meats, garlic dips, game, roasted meats and very strong cheeses.
Ripe and firm tannins with a long finish. Intensity in itself.
Made from 100% Nebbiolo grapes with southern exposure, Barolo is famous for a reason. Their complex yet delicate taste is full of tannins, and they are a favourite amongst sommeliers and food and drink fanatics alike. Ruby red with purple and garnet reflections, they have a balsamic aroma, reminiscence of the soil where the grapes grow. The taste is full-bodied with a slightly bitter aftertaste, excellent structure and good predisposition to aging. Eat with braised or roasted meats, wild game, seasoned and strong cheeses, to be served at a temperature of 20° C.
Buying the case of 6 bottles you will save 10% The color is deep garnet red with orange reflections. The intense and persistent aromas of dried fruit, jam, red fruits, flowers, and spices. The palate is full-bodied, tannic and pleasantly balanced by the acidity that perfectly balances the alcohol.
The production area Barolo DOCG is based in Bussia di Monforte d\'Alba and the vineyard is Bofani. The harvest is done in the first half of October and it is manual.
A delicate and ruby-colour wine. Predominantly spicy, fruitly and with pour-pourri hints. It tastes harmonious, velvet-smooth and lingering.
The first harvest happens in the first ten days of December and it is manual. After that, the maceration is executed in a slow and controlled temperature with regular cycles. The fermentation takes place by spring. After the fermentation, the wine is put in oak barrels for 20 months. The bottles are stored in dark and cool cellars for at least 9 months before commercial release.
Clear garnet red color with delicate orange highlights. It is ethereal, pleasant, intense and persistent, delicately spicy with hints of florals and cooked fruit.
The best time to harvest Barbaresco is in the first half of the month of October and it is manual. The flavor is dry, full, robust, charming, with soft tannins and nice freshness.