Nebbiolo harvested on vineyards facing south, south-east in the Barolo winegrowing area. The vinification – traditional in the typical meaning of the word – ends with a period of ageing (24 months) in wooden barrels of varying capacities.
Bright garnet red, with aromas of withered roses, cherry and wild blackberries. Well-balanced and tight on the mouth, with overtones on the finish reminiscent of liquorice and tobacco. At the table it pairs nicely when young with a creamy Castelmagno and porcini mushroom risotto. After years in the bottle it sits perfectly with a dish of
tagliatelle pasta with a mallard ragout. Lovers of seafood will not be able to resist it matched with stewed dried cod with potatoes.
DESIGNATION: Barolo d.o.c.g.
GRAPE-VARIETY: 100% Nebbiolo
VINEYARDS: selected grapes bought in
SOIL: calcareous – clayey
VINE-TRAINING SYSTEM: Guyot
YIELD: 50 hl./hectare
FERMENTATION: in steel for 12-15 days at a controlled temperature, with traditional pumping of the must over the cap.
AGEING: matures for at least 24 months in wood, with 60% in French oak barrels holding 225 litres and 40% in casks of Slavonian oak holding 25 hl.
APPEARANCE: deep garnet red with varietal orange hues.
NOSE: intense fruit and spices conjuring up red berries and jam.
Typical hints of roses and violets, at times with notes of tobacco, leather and liquorice.
TASTE: full-bodied and intense, soft on entry and developing a nicely tannic, smooth structure.
PAIRINGS: egg pasta dishes, red meat, game and mature cheeses.
ALC. BY VOL: 14.5%
SERVING TEMPERATURE: 17-18°C.
DOWNLOAD: Barolo L’église