Barolo

admin — Wed, 22 Dec 2010 16:45:26 +0000

Barolo is a wine with a long history whose features were appreciated by Camillo Benso di Cavour. Is produced with Nebbiolo grapes matured in a restricted area of the Langhe region is part of the town of Barolo, in the province of Cuneo. This wine has a garnet red with orange highlights, aroma characteristic, intense and sweet, dry, full, robust and velvety. Barolo should have an alcohol content of at least 13 degrees, aged no less than 3 years (of which at least two in oak or chestnut oak) and is associated in an optimal way to roast. With dishes of wild game (pheasant and hare) – roast beef – tasty cheese – dishes with truffles: if young, combined with the cold and hot appetizers Piedmont. Servibile at 18 ° in glasses for red wines of great body, tannic, over 8-9 years after harvest, depending on the year. Barolo wine is an essential ingredient for the preparation of the elixir mulled wine. The first mention of “Barolo” dates back to 1751 and, in the same period, a report states that the agricultural income of the most common wine comes from vineyards and well cultivated. In 1834 it is confirmed that the Nebbiolo, that d “wines sought after,” already the prince of grapes. Good wines but still ill-vinified, sweet, until the Marchesa di Barolo Falletti not call the wine maker Louis Oudart from France, which corrects the errors of winemaking and became the father of modern Barolo. Until the nineteenth century, in fact, were preferred assembly of grapes from different vineyards, sometimes with pieces of Neira and Barbera, but then gradually and believed that only the Nebbiolo in purity to obtain “fine wines”. Today are the crus, the individual vineyards, the highest expression of Nebbiolo 100% single grape variety allowed in the sub Lampi, Ros, Michet, accrued in a restricted area of the Langhe region is headed in Barolo. The influence of Count Camillo Benso di Cavour has had on this great wine: a Grinzane fact, the estates of her father, Cavour began experimenting by growing and Grinzane out that in 1848 the first hundred bottles ” old wine in 1844 “, by Oudart. A Serralunga d’Alba, however, was the estate of Vittorio Emanuele II, who after the results obtained with this new dall’enologo French wine Nebbiolo decided to convert its production, giving cos another notable contribution to the development of ‘ current name. It ‘also provided the name of Barolo Chinato, allowed for the preparation using as a base flavored wine Barolo.

Barolo

admin — Sat, 13 Mar 2010 18:44:21 +0000

This wine is for sale on Stelo italian wine

Name Barolo
Denomination DOCG
Category Red
Regulation of production Ministerial Decree 1/7/1980 G.U. 22/1/1981 No.21
Region Piedmont
Province Cuneo
Vines which is allowed to produce it: Nebbiolo: 100.0%
Grape’s yield for hectare 80 quintals
Grape’s yield / wine 70%
Alcohol / grape 12,5%
Alcohol / wine 13%
Acidity 5 for 1000
Colour Garnet red with orange hues.
Fragrance Distinctive aroma, ethereal, pleasant and intense.
Flavour Dry, full, robust, austere but velvety, harmonious.
Aging At least three years of which at least two in oak casks or castagno.Il maturation period from 1 January following the year of production of grapes. Reserve for at least five years.
Matchings Important dishes of red meat, game and hard cheeses. In particular: risotto al Barolo, pheasant salm. The nature reserve also for meditation.

Stelo Italian Wine » Barolo

Barolo

Barolo