Barolo DOCG Riserva
Serralunga d'Alba and Barolo
High content of limestone and grey marl alternating with sand
Exposure and altitude
South/south-west - 300-400m asl
Guyot 4.400-5.000 plants/ha
I-II ten days of October
Vinification: The fermentation is
traditional: medium-long (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31° C). The must then stays in contact with the
skins for further 15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.
Ageing: One year in barriques from Allier and two year in oak casks still
from Allier or Slavonian oak. After a soft clarification, the wine is bottled for
a further period of maturation in the
bottle, the lenght depends from the characteristics of the vintages, but never less than 62 months, which the
first 30 in wood barrels.
Ruby highlights still show on its deep garnet red colour, while its intense, clear-cut nose hints at black cherry, tobacco, dried mushrooms, spices such as nutmeg and pepper, and balsamic aromas conjuring up resin and mint. Sweet, velvety tannins blend nicely on its warm, smooth taste with fresh acidity, helping to ensure a long finish.
Ideal with big red meat dishes and medium or mature cheeses, it can also make for pleasant after-dinner company.
I vini di Veronelli
Platinum Medal - 96 pts
The Wine Advocate