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Azienda Agricola Camparo

 
 

baroloBAROLO

Denominazione di Origine Controllata

Boiolo

 

Grape variety: 100% Nebbiolo
Growing location: La Morra
Average age of vines: 20/50 years
Vineyard aspect: south-east, south
Soil: clayey-calcareous, calcareous-siliceous; marl of Sant’Andrea
Average vineyard elevation: 250 a.s.l.
Yield in grapes per hectare: 8 tons
Method of vinification: following their harvesting by hand in October, the grapes are pressed and transferred into temperature-controlled stainless steel tanks. The fermentation is carried out in the traditional style, with daily pumping of the must over the cap for a minimum of 30 days. In the very best vintages the age-old method of punching down of the cap is used for around 40 days. The skins remain submerged in the must as if in infusion so as to extract as much aroma and flavour as possible. The wine is then drawn off and transferred into French oak casks holding around 25 hl, where the Barolo matures for 24 months. Finally, the wine is cellared in Bordeaux bottles with natural corks for a further 12 months prior to its release.
Store: horizontally, in a cool, dry place

 

TASTING PROPERTIES

Barolo features a brick-red colour with orange highlights; on the nose it releases aromas of coffee, tobacco, vanilla and red berries, accompanied by violets and roses. On the palate it is imperious, powerful, elegant, smooth and mouth-filling.

It makes a perfect match for dishes of character, red meats in general, game and mature cheeses. Excellent as a meditation wine too.


barolo tabellaDATA SHEET »






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