BAROLO Vinificazlone/Production The fruit was hand harvested in small baskets, gently de-stemmed and pressed_ Fermentation took place in small stainless steel (50 hectolitre capacity) for 14-15 with controlled temperaure (28T). The wine was then racked in precious oak barrels for 24 months_ It was then left to age in bottle for a further 12 months before being released. Alcohol Net dry extract Total acidity 14% 22 gil 4,5 gil Tasting notes: Color: Ruby red with garnet reflection. Perfume: A classic Barolo nose with mineral quality and floral notes. Good complexity with a light touch of wood. Taste: Complex and balanced pa Late of spice, red fruit and mineral texture. This wine is ethereal, floral and persistent giving way to a long straightforward and harmonious finish. Food pairings: This wine is the king of traditional piedmont dishes: raw meat with Alba truffle, braised beef with potatoes, Serving temperature 18/20 *C

Knowledge Partners


Media Partners


Charity Partners


Translation Partner


Design Partner


The online resource for the food and drink community

The online resource for the food and drink community

IFE Connects provides buyers with expert advice, tips, and solutions to stay ahead of the curve. Get exclusive industry insights delivered through webinars, reports, whitepapers, interviews, plus specific products and services, all in one place.

Explore IFE Connects