Red
Italy
Other Grape
Cork
Full Body
Integrated Oak
ABV 14%
Tasting notes
Bright garnet red color with the aromas of strawberry, cherry, pomegranate and rose petals. On the palate red fruits which pack a punch of energy and power that persists to the finish of elegant tannins. A food wine ideal with pastas and roast fowl.
Why we recommend this wine
Nebbiolo traditionally produces rich, powerful reds. This is a good, reasonably priced example.
The wine
The grapes that are produced for this wine are situated in Serralunga. The fermentation is done in vertical stainless steel tanks with a maceration on the skins for about 20-30 days. After racking and malolactic fermentation, the wine is then placed into different sized barrels for a period of 18 to 24 months. After this aging the wines are bottled and rested for another 6 months before being released.
The wine estate
Founded in 1856, this fourth generation, private wine estate has gone from strength to strength. Starting with growing grapes to sell to other wine makers. The family continued to grow the size of the vineyards with the purchase of what has turned out to be some of the great vineyards of Barolo. In 1975 they stated make small quantities of their own wine and in 1985 established a fully-fledged winery. By the mid-nineties they made all their grapes into wine.
www.germanoettore.com
Food and wine
Strong wines are best with hearty foods – stews, roasts and hard cheeses but also charcuterie and truffles. Decant at least an hour before serving. Refer also to our food and wine pairing guide, click here.
Did you know?
The area in Piedmont from whence Barolo comes can be divided into two areas, the Serralunga Valley where Serralunga d’Alba is located, and the Central Valley, which covers Barolo and La Morra. The greatest difference between these two divisions is the soil; while the Serralunga Valley has soils high in sand and limestone, the latter tends to be higher in clay. The sandy soils of Serralunga produce more intense wines that demand a longer ageing period than the Central Valley Barolos, which are known for softer, fruitier expressions of the region.
Bright garnet red color with the aromas of strawberry, cherry, pomegranate and rose petals. On the palate red fruits which pack a punch of energy and power that persists to the finish of elegant tannins. A food wine ideal with pastas and roast fowl.
Why we recommend this wine
Nebbiolo traditionally produces rich, powerful reds. This is a good, reasonably priced example.
The wine
The grapes that are produced for this wine are situated in Serralunga. The fermentation is done in vertical stainless steel tanks with a maceration on the skins for about 20-30 days. After racking and malolactic fermentation, the wine is then placed into different sized barrels for a period of 18 to 24 months. After this aging the wines are bottled and rested for another 6 months before being released.
The wine estate
Founded in 1856, this fourth generation, private wine estate has gone from strength to strength. Starting with growing grapes to sell to other wine makers. The family continued to grow the size of the vineyards with the purchase of what has turned out to be some of the great vineyards of Barolo. In 1975 they stated make small quantities of their own wine and in 1985 established a fully-fledged winery. By the mid-nineties they made all their grapes into wine.
www.germanoettore.com
Food and wine
Strong wines are best with hearty foods – stews, roasts and hard cheeses but also charcuterie and truffles. Decant at least an hour before serving. Refer also to our food and wine pairing guide, click here.
Did you know?
The area in Piedmont from whence Barolo comes can be divided into two areas, the Serralunga Valley where Serralunga d’Alba is located, and the Central Valley, which covers Barolo and La Morra. The greatest difference between these two divisions is the soil; while the Serralunga Valley has soils high in sand and limestone, the latter tends to be higher in clay. The sandy soils of Serralunga produce more intense wines that demand a longer ageing period than the Central Valley Barolos, which are known for softer, fruitier expressions of the region.