2019 Technical Specifications
Alcohol 14.0%
pH 3.63
Total Acidity 5.65 g/L
Grape Varieties 100% Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Tortonian- and helvetian-era calcareous marl, Bluish from high magnesium and manganese content
Sites Cerequio cru
Fermentation Vessels Oak vats
Production Details Hand-harvested grapes were fermented on their skins in oak vats. Maturation lasted at least three years, including two years in average-sized oak casks followed by refinement in bottle; excess bunches were removed at the end of summer, leaving an average of 5–6 bunches per vine.
Tasting Notes Ruby and garnet red; mature fruit, mint, eucalyptus and fine spices; structured and elegant, with fine tannins
2018 Technical Specifications
Alcohol 14.0%
pH 3.59
Total Acidity 5.8 g/L
Grape Varieties 100% Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Tortonian- and helvetian-era calcareous marl, Bluish from high magnesium and manganese content
Sites Cerequio cru
Fermentation Vessels Oak vats
Production Details Hand-harvested grapes were fermented on their skins in oak vats. Maturation lasted at least three years, including two years in average-sized oak casks followed by refinement in bottle. Because of the abundant crop, 30–35% of the bunches were removed during the 2018 growing season.
Tasting Notes Ruby and garnet red; mature fruit, mint, eucalyptus and fine spices; structured and elegant, with fine tannins
Food Pairing Mushroom pasta, roasted meat and game, mature cheese
2016 Technical Specifications
Alcohol 14.0%
pH 3.57
Total Acidity 5.72 g/L
Grape Varieties 100% Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Calcareous marl clay of sedimentary marine origin from the tortonian period, With basic ph, Little organic matter, And notable magnesium and manganese
Elevation 350.0 meters
Orientation Southwest
Harvest Dates 6 Oct 2016 to 12 Oct 2016
Sites Cerequio cru
Fermentation Vessels Oak vats
Maceration 30 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manually harvested; alcoholic fermentation in oak vats with 30 days of skin contact under submerged caps. Maturation lasted at least six years, averaging three years in large casks and three years in bottle. The 0.90-hectare parcel was planted in 1972 at 4,300 vines/ha, trained Guyot, and summer-thinned to an average of 5–6 bunches per vine; the producer describes an integrated-viticulture system.
Tasting Notes Deep garnet red; red berries, chocolate, mint, fine spices and balsamic notes; complex, elegant and fresh, with outstanding structure, silkiness, harmony and a persistent fresh finish
Food Pairing Tagliolini with Alba truffle, stew, risotto with Barolo, well-matured cheeses
2013 Technical Specifications
Alcohol 14.0%
pH 3.6
Total Acidity 5.85 g/L
Grape Varieties 100% Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Calcareous marl clay of sedimentary marine origin from the tortonian period, With basic ph, Little organic matter, And notable magnesium and manganese
Elevation 350.0 meters
Orientation Southwest
Sites Cerequio cru
Fermentation Vessels Oak vats
Maceration 30 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manually harvested; alcoholic fermentation in oak vats with 30 days of skin contact under submerged caps. Maturation lasted at least six years, averaging three years in large casks and three years in bottle. The 0.90-hectare parcel was planted in 1972 at 4,300 vines/ha, trained Guyot, and summer-thinned to an average of 5–6 bunches per vine; the producer describes an integrated-viticulture system. Kobrand additionally reports residual sugar below 0.5 g/L; this bound is retained here rather than converted into an exact residual-sugar value.
Tasting Notes Deep garnet red; red berries, chocolate, mint, fine spices and balsamic notes; complex, elegant and fresh, with outstanding structure, silkiness, harmony and a persistent fresh finish
Food Pairing Tagliolini with Alba truffle, stew, risotto with Barolo, well-matured cheeses
2010 Technical Specifications
Alcohol 13.85%
pH 3.6
Total Acidity 5.85 g/L
Grape Varieties 100% Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Calcareous marl clay of sedimentary marine origin from the tortonian period, With basic ph, Little organic matter, And notable magnesium and manganese
Elevation 350.0 meters
Orientation Southwest
Harvest Dates 10 Oct 2010
Sites Cerequio cru
Fermentation Vessels 55 hL oak vats
Maceration 22 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manually harvested; alcoholic fermentation in 55 hL oak vats with 22 days on the skins, using a soft shower system to wet the cap at 28–32°C, followed by malolactic fermentation in vat. Maturation lasted at least six years, averaging three years in large casks and three years in bottle. The 0.90-hectare vineyard was planted in 1972 at 4,300 vines/ha, trained Guyot, and summer-thinned to an average of 5–6 bunches per vine; the producer describes an integrated-viticulture system. Kobrand additionally reports residual sugar below 0.5 g/L; this bound is retained here rather than converted into an exact residual-sugar value.
Tasting Notes Bright garnet with light orange hues; balsamic notes, violet, small black fruits, truffle and fine spices; rich and powerful yet elegant, with silky enveloping tannins, harmony and a long finish
Food Pairing Tagliolini with Alba truffle, stew, risotto with Barolo, well-matured cheeses
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2016 / 750ml | CHF 1,070.19Recorded amount · package unit unverified | vinpark.ch ↗ |
| Wine-SearcherLWIN 1652880 | — | — | wine-searcher.com ↗ |