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The
dry and elegant Barolo mirrors the soil where Nebbiolo is grown: body
and longevity are typical characters of the Elveziano, refinement of taste
and better bouquet are more typical of the Tortoniano. Anyway, the time
is the most important factor for the king of wines: it makes a more drinkable,
round and structured Barolo, with the colour of the brick and the wisdom
of the oaks of the silent wine cellars.
Details
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| Barolo
Chinato Important expression of Barolo, the origins of Barolo Chinato date back to the nineteenth century and they are a precious elixir for the popular culture. From the Official regulation's Register of D.O.C.G. (D.P.R. 23rd April 1966) Paragraph 10 The following term "Barolo Chinato" can be given to aromatic wines that are prepared using Barolo D.O.C.G., but originally could not bear the term and to those with an aromatic substance that allows the product to be given the term "china", according to the laws in force. |
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Grappa di Barolo
From distillation of the residue of wine press of Nebbiolo it's possible to obtain grappa, a spirit smooth and mild like the grapes destinated to make Barolo. The distillation makes use of a traditional process with alembic in a bain-marie. This spirit, only just condensed in a refrigerating coil, is a white drink quite insignificant, but, after ageing in oaks for three years at least, the colour becomes light yellow, slightly amber-coloured, and the taste grows smooth. The right spirituousness is around 45%, because it intensifies the fragrances, the alcohol and the ethers. |