BAROLO DOCG "BOSCHETTI" SERNÌE
The MGA (Menzione Geografica Aggiuntiva) “Boschetti” has almost 24 hectares of vineyars. The heights, the exposure and the soil composition are not homogeneous, as the resulting wines therefrom. That's why we chose to name this particular Barolo "Boschetti". Sernìe, in Piedmontese dialect, means "chosen", just like the grapes used for this wine. Chosen among the best that every vintage gives us.
Location: Barolo (Cuneo-Piedmont). The vineyards are the most elected, on top of the Boschetti hill overlooking the village of Barolo.
Position: 320 m.above the sea level, sited facing south/south-west.
Soil: grey/white marl, rich in carbonates and fine sand of marine origin. Traditionally it produces wines recognizable by the finesse, the intensity of the fragrance and softness of the tannins
Grape variety: Nebbiolo 100%, with vines over 10 years old. Manual harvesting with selection of the bunches.
Density: 4,400 vines per hectare.
The vintage 2013
The grapes ripened beautifully during a hot August. The sensory profile was formed in September, thanks to extensive daytime and night-time temperature ranges. The grapes were harvested during October. The result is a Barolo which is both elegant and vigorous, with an intense bouquet spanning from ripe red berries to liquorice and spicy notes.
Vinification: soft destemming and crushing, maceration on skins for almost 15 days and temperature controlled fermentation, maturing in fine grain oak cask, then in stainless steel. After bottling it refines in the bottle. 38 months after harvesting it is ready to be released.
Color : ruby red with garnet hints .
Bouquet: persistent and penetrating with scents of rose and liquorice and spices
Flavor: elegant, full-bodied and austere with recurring olfactory sensations. Mineral spicy aftertaste.
Serve at a temperature of 18°C pouring into large glasses (balloon). After being for a long time in a bottle it needs oxygen and it is better to swirl sometimes the wine in the glass while drinking.
You will enjoy the fascinating evolution of perfumes and flavours.
Game, roast and braised meats, dishes with truffle, mature hard cheeses.