Barolo Bricco Boschis 2016 -  Cavallotto

Barolo Bricco Boschis 2016 - Cavallotto

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This Barolo comes from the Bricco Boschis Cru, more precisely from the Colle Sud Ovest vineyard, the Punta Marcello vineyard and the San Giuseppe vineyard, with South-East, South and South-West views; the vines are trained in classic Guyot. The vinification is activated by natural yeasts, a semi-submerged cap maceration is carried out for 30 days and a traditional aging in Slavonian oak barrels for 42 months. Before being marketed, it rests in glass for a year.

wine description

This Barolo comes from the Bricco Boschis Cru, more precisely from the Colle Sud Ovest vineyard, the Punta Marcello vineyard and the San Giuseppe vineyard, with South-East, South and South-West views; the vines are trained in classic Guyot. The vinification is activated by natural yeasts, a semi-submerged cap maceration is carried out for 30 days and a traditional aging in Slavonian oak barrels for 42 months. Before being marketed, it rests in glass for a year.

tasting notes

Excellent structure but with already soft tannins and open and intense aromas that give this Barolo characteristics of power and great elegance. Complex and fragrant to drink young but with a great aptitude for aging.

aging capacity

Wine capable of evolving over 20 years.

small tips

Taste it at a temperature of 16 ° -18 ° C. red meats in general, grilled fish and white meats, hard or aged cheeses, chocolate.

to know more

The term Nebbiolo seems to derive from "fog", it is not clear whether to define the appearance of the grape, dark, but tarnished (clouded) by abundant bloom, or if due to the very late ripening of the grapes, which often leads to harvesting in the period of autumn mists.

Data sheet

Winery
Cavallotto Fratelli - Tenuta vitivinicola Bricco Boschis
Denomination
DOCG Barolo
Variety
100% Nebbiolo
Nation
Italy
Production area
Castiglione Falletto (CN)
Region
Piedmont
Year
2016
Gradation
14,5%
Bottle
75 cl
In Vineyard
Manure as a natural fertilizer, use only copper and sulfur as a pesticide
Vinification
Semi-submerged cap maceration for 30 days
Yeast
Indigenous
Aging
In Slavonian oak barrels for 42 months then one year in the bottle
Match with
Meats
Typology
Red
Serving Temperature
Temperature 16°-18 °C.
Premi
93/100 Cellar Tracker, 17/20 Jancis Robinson, 17/20 Vinum Wine Magazine
Annual Bottles Produced
About 28000
Ideal consumption
From 2020 To 2040
Our judgment
93/100 Very Big Wine

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