Barolo DOCG del Comune di La Morra
Technical Data Sheet
The basic Barolo is obtained from the vinification of grapes from three different vineyards located in La Morra. Garnet red colour, spicy aromas of cinnamon and chocolate, floral hints of rose and red fruit, blackberries and blueberries . In the mouth it is dry, warm, soft and robust with a long balsamic finish.
Grapes: Nebbiolo
Winemaker: Sergio Molino
Total bottle production: about 8000
Vineyard location: The "base" Barolo is obtained from the vinification of grapes from three different vineyards located in La Morra (CN)
Vineyard extension: 3 hectares
Vineyard exposure: Southwest
Production per hectare: 55 quintals
Altitude: 300 meters
Soil composition: clayey-calcareous
Vinification method: 8-10 day fermentation
Aging: in oak barrels
Organoleptic characteristics: garnet red color, spicy aromas of cinnamon and chocolate, floral hints of rose and red fruit, blackberries and blueberries. In the mouth it is dry, warm, soft and robust with a long balsamic finish
Pairings: red meat and game, aged cheeses, important first courses
Alcohol:15.5%