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Barolo Riserva Bricco delle Viole, Giovanni Viberti

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The wine is fermented in hat emerged for a period ranging from 14 to 21 days. After malo-lactic fermentation that always takes place in steel tanks at a controlled temperature of 20 ° C, the wine ages in truncated cone vats for a period ranging from 46 to 50 months, followed by a steel return and subsequent bottling. The wine is marketed after 60 months of total cellar. Produced exclusively in years of long aging, the wine has characteristics of marked minerality, freshness and evident balsamic notes

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110,00 €

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Data sheet

District Piemonte

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BAROLO RISERVA BRICCO DELLE VIOLE

D.O.C.G.

Specifications

Type

red wine

Grape varieties

100% Nebbiolo

Denomination

Barolo D.O.C.G. Riserva

Production area

Barolo, Bricco delle Viole vineyard

Harvesting period

from mid to late October

Medium Analytical Values

Alcohol

14% vol

Total acidity

6 g /l

Dry extract

27.5 mg/l

First year of wine production

1989

Organoleptic Characteristics

Color

garnet red

Perfumes

spices, mentholated, cardamom and mineral aromas, dried fruit and dog rose

Matches

cheeses, cured meats, stewed and grilled meats

Service temperature

18 ° C

Ability to evolve

30 + years

Winemaking

Thinning in the vineyard and selection during grape harvesting. Collection in 20Kg cases. After the destemming-crushing, maceration and alcoholic fermentation takes place in emerged hat vertical winemakers. Malolactic fermentation follows at a controlled temperature of 20 ° C

Refining

Aging takes place in non-toasted oak truncated cone vats, for a period that varies on average from 46 to 50 months. A further refinement in steel follows before bottling. Bottled wine is stored for a shorter or shorter period before being put on sale with the mention RISERVA. The Bricco delle Viole version is produced exclusively from a vineyard located in Bricco delle Viole

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Barolo Riserva Bricco delle Viole, Giovanni Viberti

Barolo Riserva Bricco delle Viole, Giovanni Viberti

  

The wine is fermented in hat emerged for a period ranging from 14 to 21 days. After malo-lactic fermentation that always takes place in steel tanks at a controlled temperature of 20 ° C, the wine ages in truncated cone vats for a period ranging from 46 to 50 months, followed by a steel return and subsequent bottling. The wine is marketed after 60 months of total cellar. Produced exclusively in years of long aging, the wine has characteristics of marked minerality, freshness and evident balsamic notes

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