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1969 x2 Barolo Reserve Terre del Barolo, 1971 X2 Nebbiolo Terre Del Barolo, 1971 Dolcetto Terre Del Barolo, 1974 Prunotto Barolo per G. Sacco, 1974 x2 Cappa Angelo e Figli Barolo, Poderi Scanavino Barolo, 1954 Gattinara Guglielmo Avondo, 1974 Gattinara Special Reserve Guglielmo Avondo - 11 bottles(0,75) NIX18

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Kavelnummer 18317047

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Red - Piedmont - Italy

Inhoudsmaat: Fles (0.75L)
Aantal flessen: 11-20
Regio: Barolo, Piëmont
Jaar: Gemengde Kavel

Terre del Barolo Castiglione Falletto Piemonte

Terre del Barolo is the largest cooperative and the most well know top quality wines producer in Piedmont. The Terre del Barolo winery was founded on 8 December 1958 by 22 growers from various villages in the neighbourhood of Alba. Located in Castigione Falletto in the heart of the Langhe, the Cooperative brings together 450 wine growers who own650 hectares of vineyard located in the towns of Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Serralunga d’Alba, Roddi and Verduno. The main wine produced is Barolo, which is aged in the cellars in precious casks made of Slavonian oak for a variable period of time, it depending on the vintage. Terre del Barolo complete the range of piemontese wines with Nebbiolo d'Alba, Dolcetto d'Alba, Dolcetto di Diano d'Alba and Barbera d'Alba.

Nebbiolo D'Alba Doc Terre Del Barolo
Varietal: Nebbiolo
Growing locations: Alba, Diano d’Alba, Grinzane Cavour, La Morra, Monchiero, Monforte d’Alba, Montelupo Albese, Novello, Roddi, Roddino and Verduno
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: October
Maximum yield: 9 tons/ha
Vinification: destemming and crushing; alcoholic fermentation and 8-10 days on the skins at a controlled temperature (26-28°C), with frequent pumping over the cap
Malolactic fermentation: complete
Ageing: for 14 months, 30% in used wood and 70% in steel
Alcohol (minimum): 12% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 21 g/L

Serving temperature: 18-20°C
Cellar life: a well-structured wine that can also be aged for 3-5 years
Food/wine pairings: tagliatelle pasta with a meat or porcini mushroom sauce, red and white meats including grills, game and tasty, medium-mature cheeses

Barolo Riserva DOCG Terre Del Barolo
Varietal: Nebbiolo
Growing locations: Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Serralunga d’Alba, Verduno, Roddi
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: October
Maximum yield: 8 tons/ha
Vinification: destemming and crushing in a controlled atmosphere; alcoholic fermentation at a controlled temperature (28-30°C) on the skins for a total of around 16-20 days, with targeted racking and returning maximizing the extraction of colour, aroma and tannic structure. Following the malolactic fermentation, the wine is transferred into oak
Ageing: 62 months, including at least 18 in 25/50 hl French oak casks
Alcohol (minimum): 13% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 22 g/L

Serving temperature: 18-20°C
Cellar life: wine suited to lengthy ageing in the cellar
Food/wine pairings: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses

Dolcetto D'Alba Doc Terre del Barolo
Varietal: Dolcetto
Growing locations: Alba, Albaretto della Torre, Barolo, Castiglione Falletto, Cherasco, Grinzane Cavour, La Morra, Monforte d’Alba, Montelupo Albese, Novello, Serralunga d’Alba, Verduno, Roddi, Roddino
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: mid-late September
Maximum yield: 9 tons/ha
Vinification: destemming and crushing; alcoholic fermentation and 4-6 days on the skins at a controlled temperature (24-26°C), with frequent pumping over the cap
Malolactic fermentation: complete
Ageing: 3-4 months in steel tanks prior to bottling
Alcohol (minimum): 11.5% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 21 g/L

Serving temperature: 16-18°C
Cellar life: best drunk young, within a couple of years of the vintage
Food/wine pairings: simple starters, pasta and risotto, a perfect match for everyday fare

Gattinara Guglielmo Avondo Gattinara Piemonte
Gattinara is a red wine with Denominazione di Origine Controllata e Garantita status produced from Nebbiolo grapes grown in vineyards in the hills in the north of the province of Vercelli, northwest of Novara, and westward toward the Alps with the town of Gattinara near its center. It is one of a few regions in Italy that have been awarded DOCG status and shares that distinction in Piedmont with the Barolo and Barbaresco regions.

BaroloThe classical dry red wine comes from the Barolo DOC in Northern Italy, the most important wine region of Piedmont. Prior to the mid-19th century, Barolo was a sweet wine. The fact that the Nebbiolo grape ripens late in October meant that temperatures would be steadily dropping by harvest. By November and December, temperatures in the Piedmont region would be cold enough to halt fermentation, leaving a significant amount of residual sugar left in the wine. In the mid-19th century the French enologist Louis Oudart improve the winemaking techniques of the local producers. Using techniques focusing on improving the hygiene of the cellar, Oudart was able to ferment the Nebbiolo must completely dry, making the first modern Barolo. This new, dry red wine soon became a favorite among the nobility of Turin and the ruling House of Savoy, giving rise to the popular description of Barolo as the wine of kings, the king of wines.


Labels, capsules and levels see photos

shipping is done with suitable packaging for Wine whit courier in 1-3 days see photos








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Feedbackscore: 100%
Aantal beoordelingen: 6
Lid sinds: 20 mei 2017

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