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Wine Information
Nebbiolo 100%
PRODUCTION ZONE:
The grapes for this Barolo come exclusively from the finest vineyards of the communities of Barolo, Monforte, Castiglion Falletto, and La Morra.
CULTIVATION OF THE VINEYARD:
The vines are grown with Guyot (VSP trellised) system on hills with good inclines. The soils are of medium consistency with a substantial content of quartzose sand.
HARVEST TIME:
13th – 21st October 2008
VINIFICATION:
Grapes are collected exclusively by hand, quickly brought to the cellar for destalking and soft pressing. The grapes undergo fermentation at a controlled temperature in stainless steel tanks 28-30° degrees C. (82-86° F.).
Maceration of the skins lasts about 8 days, during which time the fermenting wine is regularly recycled from the bottom to the top of the tank in order to take all the elements present on skins and to extract the color slowly and softly. Once the fermentation is finished the natural sugars of the grapes are totally converted to alcohol.
AGING:
The wine is then racked into concrete tanks, that are lined with fiberglass and insulated by cork where it remains for a long time the post-fermentation temperature 22° degrees C. (72° F.). In these concrete tanks, Malolactic fermentation begins spontaneously and is completed within 2 months. The wine is aged for 2 years, a part in Slavonian oak barrels and the other part in French oak barrels (30 and 120 hectoliters / 789 and 3.156 U.S. gallons). The fining carries on in bottle, for 12 months, before going into the market.
The Barolo Tradizione reaches its maturity after 4 years from the harvest and matures further between 4 and 20 years.
WINE DESCRIPTION:
Garnet-red in color with ruby shades. An intense perfume with clean scents of spices, vanilla, roasted hazelnuts, liquorices, cacao and wild rose. A full, elegant flavor, austere and good-bodied, with recurring olfactory sensations. The hints of spices and of wood blend perfectly.
FOOD MATCHES:
Thanks to its big structure, this wine combines exceptionally well with main courses of red meats, braised dishes and game in general. An ideal accompaniment for cheeses.
SERVING TEMPERATURE:
18° degrees C. (64-68° F.)
