Barolo Riserva Bricco Francesco
DOCG, Rocche Costamagna, 2013
To describe its incredibly complex bouquet would indeed and in truth fill an entire page. First, it presents a magnificent bouquet of jasmine, magnolia, orange blossom and roses. They are joined afterwards by flavours of Provence herbs, cranberry jelly, figs, dates, menthol and the finest leather, to name just a few. The palate shows great elegance and a strong structure. It lingers for quite a while and provides maximum enjoyment for those special moments.
|Origin:||Italien / Piemont / Barolo|
|Site / vineyard:||Bricco Francesco/Rocche dell'Annunziata|
|Ripening potential:||5 to 20 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Brasato di manzo al Barolo, Tagliatelle al tartufo|
|Vinification:||long must fermentation, Punching down|
|Maturation:||in large wooden barrel/foudre|
|Maturation duration:||30 months|
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
Rocche Costamagna / Alessandro Locatelli
It’s the king of Piedmont: the most sought-after wines come from Nebbiolo. It reaches its highest expression in Barolo and Barbaresco. Its acidic, tannin-rich wines in its youth are often unapproachable. With maturity, however, it develops an ethereal bouquet of cherry, liquorice, violet and rose, as well as truffles, tar and forest floor. Nebbiolo takes its name from the Italian “Nebbia”, meaning fog. This not because of the weather in Piedmont, but due to the whitish film on the ripe, red berries. It was first mentioned by this name in the 13th century. Much like the Pinot noir, Nebbiolo can precisely reflect its terroir, but only if it is really pleased with where it is. It likes cool climates and calcareous soils. Attempts have been made to transplant it, for example, to California, but the results were disappointing. It feels most comfortable in the hills of northern Italy.