Denomination: Barolo DOCG Grape variety: 100% Nebbiolo Name: Barolo del Comune di La Morra Alcohol: 14.5° Format: 0.75L Production area: La Morra (CN), Piedmont, Italy Description: The winemaking is done in a traditional manner, with maceration for 45-60 days, for the first 10 days with frequent remontage, then with traditional maceration with punching down of the grape skins. Malolactic fermentation takes place in steel. Aging occurs in barriques and oak barrels for about 30 months, then in the bottle for 9-12 months. Fermentation in steel and a short maceration on the skins lasts about 20 days. Aging in oak barrels and barriques continues for 24 months. The color is ruby red in youth and takes on garnet hues with the passage of time, until it acquires delicate orange reflections. On the nose, it is complex, persistent, and intense, with fruity, floral, and spicy notes. On the palate, it is powerful, balanced, and elegant. Suggested pairing: with meat first courses or risottos, red meats, roasts, grilled dishes, braised dishes, game, and well-aged cheeses. Recommended temperature: 18-20° C.
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Denomination: Barolo DOCG Grape variety: 100% Nebbiolo Name: Barolo del Comune di La Morra Alcohol: 14.5° Format: 0.75L Production area: La Morra (CN), Piedmont, Italy Description: The winemaking is done in a traditional manner, with maceration for 45-60 days, for the first 10 days with frequent remontage, then with traditional maceration with punching down of the grape skins. Malolactic fermentation takes place in steel. Aging occurs in barriques and oak barrels for about 30 months, then in the bottle for 9-12 months. Fermentation in steel and a short maceration on the skins lasts about 20 days. Aging in oak barrels and barriques continues for 24 months. The color is ruby red in youth and takes on garnet hues with the passage of time, until it acquires delicate orange reflections. On the nose, it is complex, persistent, and intense, with fruity, floral, and spicy notes. On the palate, it is powerful, balanced, and elegant. Suggested pairing: with meat first courses or risottos, red meats, roasts, grilled dishes, braised dishes, game, and well-aged cheeses. Recommended temperature: 18-20° C.
