Barolo L'église
Denominazione di Origine Controllata e Garantita
Designation Barolo d.o.c.g.
Grape-variety 100% Nebbiolo
Vineyards selected grapes bought in
Facing south-west
Soil calcareous – clayey
Vine-training system Guyot
Yield 50 hl./hectare
Fermentation in steel for 12-15 days at a controlled temperature, with traditional pumping of the must over the cap.
Maturing matures for at least 24 months in wood, with 60% in French oak barrels holding 225 litres and 40% in casks of Slavonian oak holding 25 hl.
Appearance deep garnet red with varietal orange hues.
Nose intense fruit and spices conjuring up red berries and jam. Typical hints of roses and violets, at times with notes of tobacco, leather and liquorice.
Taste full-bodied and intense, soft on entry and developing a nicely tannic, smooth structure.
Pairings egg pasta dishes, red meat, game and mature cheeses.
Alc. by vol 14,5%
Serving temperature 17–18 °C
Nebbiolo harvested on vineyards facing south, south-east in the Barolo winegrowing area. The vinification – traditional in the typical meaning of the word – ends with a period of ageing (24 months) in wooden barrels of varying capacities.
Bright garnet red, with aromas of withered roses, cherry and wild blackberries. Well-balanced and tight on the mouth, with overtones on the finish reminiscent of liquorice and tobacco. At the table it pairs nicely when young with a creamy Castelmagno and porcini mushroom risotto. After years in the bottle it sits perfectly with a dish of tagliatelle pasta with a mallard ragout. Lovers of seafood will not be able to resist it matched with stewed dried cod with potatoes.