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Vintage Wine and Port GBP 69.00 750ml
USD $

Barolo 2002

Winemaker's Notes:

Tasting Notes: With a ruby-red colour, the Barolo has a rich, elegant and subtle bouquet which gradually recalls the scents of violets, plums and cherries; the spices cinnamon, pepper and liquorice, as well as tobacco and white truffle. It has a dry and well-balanced flavour: thick at first with a dense and velvet consistency, then elegant, harmonic and in the end lingering Bearing up well against ageing, the Barolo begins to open out around the fourth year and comes into its own around the eighth - ten year. Percentage Grape: 100% Nebbiolo Date of Harvest: october 2002 Type of Harvest: manual Vinification Length: maceration with grape skins for around 6-9 days at a maximum temperature of 30°C. Vinification Method: Soft pressing of grapes, maceration with grape skins for around 6-9 days at a maximum temperature of 30°C. After the malolactic fermentation in spring the wine is decanted into oaken barrels from Slavonian with a capacity of 30-40 Hl in which the Barolo matures for 24/30 months. After the clarification, the wine is bottled without filtration and stays in the bottles for one year before packaging and consignment. The best years became RISERVA after five years. Vinification Temperature: maximum temperature of 30°C. Age of Barrel: 10 years Type of Wood: oak Level of Toast: medium Malolactic: yes Extract: 28g/l Color Intensity: good Fining Collage: collage with vegetal protein Date of Bottling: 2006/04/10 Bottle Type: borgognotta alta (typical) Alcohol Percentage: 14.2 % PH: 3,58 Aging Potential: 5 years Aging Time: 24 months Sugar Rate: 0-5 g/l Total Acidity: 5,2 g/l Free SO2: 5 mg/l Cork Material: cork traditional Cork Size: 26x45 mm


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Tasting Notes: With a ruby-red colour, the Barolo has a rich, elegant and subtle bouquet which gradually recalls the scents of violets, plums and cherries; the spices cinnamon, pepper and liquorice, as well as tobacco and white truffle. It has a dry and well-balanced flavour: thick at first with a dense and velvet consistency, then elegant, harmonic and in the end lingering Bearing up well against ageing, the Barolo begins to open out around the fourth year and comes into its own around the eighth - ten year. Percentage Grape: 100% Nebbiolo Date of Harvest: october 2002 Type of Harvest: manual Vinification Length: maceration with grape skins for around 6-9 days at a maximum temperature of 30°C. Vinification Method: Soft pressing of grapes, maceration with grape skins for around 6-9 days at a maximum temperature of 30°C. After the malolactic fermentation in spring the wine is decanted into oaken barrels from Slavonian with a capacity of 30-40 Hl in which the Barolo matures for 24/30 months. After the clarification, the wine is bottled without filtration and stays in the bottles for one year before packaging and consignment. The best years became RISERVA after five years. Vinification Temperature: maximum temperature of 30°C. Age of Barrel: 10 years Type of Wood: oak Level of Toast: medium Malolactic: yes Extract: 28g/l Color Intensity: good Fining Collage: collage with vegetal protein Date of Bottling: 2006/04/10 Bottle Type: borgognotta alta (typical) Alcohol Percentage: 14.2 % PH: 3,58 Aging Potential: 5 years Aging Time: 24 months Sugar Rate: 0-5 g/l Total Acidity: 5,2 g/l Free SO2: 5 mg/l Cork Material: cork traditional Cork Size: 26x45 mm

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