Barolo 2013 - Giovanni Rosso

Barolo 2013 - Giovanni Rosso

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This Barolo comes from Nebbiolo grapes grown in the Municipalities of Serralunga d'Alba, Barolo, Castiglione Falletto; the soils are calcareous, the exposure of the vines is south-east and the altitude is 360 meters above sea level. In the cellar the fermentation lasts about 25 days with daily pumping, delestages and piages, the vinification takes place in cement tanks without selected yeasts. The refinement is in 50 hl French oak barrels from the Fontainebleau forest and lasts for a period of 18 to 36 months depending on the vineyard of origin, bottling occurs without any filtration.

wine description

This Barolo comes from Nebbiolo grapes grown in the Municipalities of Serralunga d'Alba, Barolo, Castiglione Falletto; the soils are calcareous, the exposure of the vines is south-east and the altitude is 360 meters above sea level. In the cellar the fermentation lasts about 25 days with daily pumping, delestages and piages, the vinification takes place in cement tanks without selected yeasts. The refinement is in 50 hl French oak barrels from the Fontainebleau forest and lasts for a period of 18 to 36 months depending on the vineyard of origin, bottling occurs without any filtration.

tasting notes

Beautiful red color with garnet nail. Definition of sharp olfactory; floral notes, hints of cherry in alcohol, star anise, dry leaves, violet, mulberry. In the mouth it has a fine and elegant mass; impeccable taste development, with ordered tannins and a long finish.

Aging capacity

Wine capable of evolving and growing for many years.

small tips

Taste it at a temperature of 16 ° -18 ° C. Great versatility, excellent with fresh pasta dishes, grilled fish enriched with sauces, lamb skewers and, more generally, white and red meats.

Data sheet

Winery
Az. Agr. Giovanni Rosso
Denomination
DOCG Barolo
Variety
100% Nebbiolo
Nation
Italy
Production area
Serralunga d'Alba
Region
Piedmont
Year
2013
Gradation
14,0%
Bottle
75 cl
In Vineyard
reasoned struggle
Vinification
The fermentation lasts about 25 days with daily pumping over and délestage in mid-period (vinification in cement tanks).
Yeast
Indigenous
Aging
in 50 hl French oak barrels (from 18 to 36 months depending on the vintage and the vineyard of origin).
Match with
Meat of a delicate consistency but with character, lamb, confit with honey and thyme.
Typology
Red
Serving Temperature
Temperatura 16-18°C.
Premi
95/100 The Wine Front, 90/100 Cellar Tracker, 17/20 Jancis Robinson
Annual Bottles Produced
About 25000
Ideal consumption
Da 2018 a 2028
Our judgment
93/100 Very Big Wine

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