BAROLO D.O.C.G.
Our Barolo is vinified according to tradition: fairly lengthy fermentations on the skin
(around 15-20 days). Fermentation takes place in steel tanks at a controlled temperature and automated for breaking the cap (punching). After that the wine is transferred to concrete tanks.
The ageing continues in French oak casks, holding between 2,500 and 3,500 litres.
In addition to “regular” Barolo, we also produce a single vineyard “Rocche dell’Annunziata”.
Cépage: Nebbiolo
Colour: red
Type: still
Alcohol percentage: from 13.5% to 14.5%
Number of bottles produced: 14.000 max
Soil: sandy-calcareous
Exposure: South-East
Tasting notes: deep garnet red with ruby highlights. Expansive, complex bouquet, with the traditional notes of spices, wood and licorice. Very soft on the mouth, pleasing and elegant.
Aging time in wood: 18 months
Minimum ageing in bottle: 6 months
Wine-making: according to tradition: fairly lengthy fermentations on the skins (for around 15-20 days), with frequent breaking up of the cap and pumping over of the must.
Malolactic: done in concrete
Ageing: traditional 36 months: 12 months in concrete tanks, 18 in big oak casks and around 12 months again in concrete.
Age of barrels: 7-20 years
Wood type: French oak (Allier and Nevers) and Austrian oak (Manhartsberg and Weidling)
Barrels type: big casks, holding between 2,500 and 3,500 liters
Level of toast: not toasted
GUIDE | VINTAGE | SCORE | AWARDS |
|---|---|---|---|
Bibenda | 2012 | ||
Jancis Robinson | 2012 | 15/20 | |
I Vini di Veronelli | 2012 | 91/100 | |
James Suckling | 2012 | 92/100 | |
James Suckling | 2011 | 92/100 | |
Gambero Rosso | 2011 | ||
I Vini di Veronelli | 2011 | 90/100 | |
Bibenda | 2011 | ||
Jancis Robinson | 2011 | 17/20 | |
Gambero Rosso | 2010 | ||
James Suckling | 2010 | 88/100 | |
Wine Enthusiast | 2010 | 90/100 |