BAROLO DOCG BOSCHETTI
Location: Barolo (Cuneo-Piedmont). The vineyard is the most elected and it is right on top of the Boschetti hill overlooking the village of Barolo
Position: 320 m, sited facing south/south-west
Soil: clayey with marl and limestone of geological "Tortonian" era that traditionally produces wines recognized by the finesse, the intensity of the fragrance and softness
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 2013 harvest will be remembered as “vintage” in the sense that on average picking operations began 15 days later than over the last 10 years, and ended early in November with the last bunches of nebbiolo. The beginning of the vine’s vegetative cycle was conditioned by a slug gish start to Spring, and low average temperatures in March and April. In June, the conditions linked to atmospheric events gradually improved, leading into a highly positive July. Nebbiolo is the variety that benefited the most towards the end of the season, when it was able to enjoy the high temperatures recorded in September and October.
These were perfect for allowing it to develop to the full the phenolic profile that makes it stand out, and produce wines suited to ageing.
Vinification: destemming and crushing, maceration on skins for 10-14 days and temperature controlled fermentation, It matures in ﬁne grain oak cask, then in stainless steel tanks and, ater bottling, reﬁnes ﬁn 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 20°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.