Barolo is a red wine produced in the Piedmont region of Italy. The wines are made from Nebbiolo, a small, thin skinned red grape varietal generally high in acid and tannins. ... The wines are rich and full-bodied, with a strong presence of acidity and tannins.
Technique called “ripasso”, literally “passed again”. The grape varieties are the typical Veronese grapes grown in Valpolicella: Corvina, Rondinella and Rondinone. ... Wine tasting Ripasso Valpolicella appears ruby red. Its aroma is intense and complex with notes of flowers and red fruit as ripe cherries.
The typical style of a Barbaresco has bouquets of roses or violets with flavor notes of cherry, truffles, fennel and licorice. As the wine ages, it can develop smoky notes and more earthy and animal flavors like leather and tar.
5-7 gg di macerazione a temperatura variante da 25 a 30 °C in rotofermentatore. Dopo la svinatura viene travasato in vasche di acciaio per la precipitazione dei fondi, dove resta sino al termine della fermentazione degli zuccheri e della fermentazione malolattica. Dopodiché viene travasato e lasciato affinare per 8 – 10 mesi, sempre in acciaio, al termine dei quali viene imbottigliato e messo in commercio.
5-7 days of maceration at a temperature ranging from 25 to 30 ° C in a rotofermenter. After racking, it is racked into steel tanks for the precipitation of the bottoms, where it remains until the end of the fermentation of the sugars and of the malolactic fermentation. Then it is decanted and left to refine for 8 - 10 months, again in steel, at the end of which it is bottled and put on the market.