Barolo D.O.C.G. Tortoniano 2001

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  • 2001

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Winemaker's Notes:

Tasting Notes: fascinating, ethereal, complex bouquet. Typical notes of juniper, anise, sweet tobacco and delicate sp...

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe


User Reviews for Barolo D.O.C.G. Tortoniano

Winemaker's Notes:

Tasting Notes: fascinating, ethereal, complex bouquet. Typical notes of juniper, anise, sweet tobacco and delicate spices. Taste: ample, harmonious, with a long and pleasant aftertaste. Life cycle: already open and harmonious after 3-4 years, it continues developing extraordinarily well for up to 8-10 years, maintaining for a long time the features acquired. Serving temperature: 18-19° C. Accompaniments: a stupendous wine for roasts, game and ripe cheese. Percentage Grape: Nebbiolo 100% Soil: Calcareous marl of Tortonian origin, basic pH, poor in organic substances, but rich in microelements. Vine training method: Guyot Area of Provenance: communes of La Morra-Barolo, Piemonte, Italy. Rootstocks per hectare: 4500 Growing Climate: Height a.s.l.: 280-320 metres Date of Harvest: From 8 - 13 October Type of Harvest: manual Vinification Method: Fermentation: 15 days in contact with the skins. Vinification Temperature: 28°-30°C Fining Collage: 2 years in 50 - hl oak barrels Alcohol Percentage: 13.9 % PH: 3.54 Total Acidity: 5.85

Tasting Notes: fascinating, ethereal, complex bouquet. Typical notes of juniper, anise, sweet tobacco and delicate spices. Taste: ample, harmonious, with a long and pleasant aftertaste. Life cycle: already open and harmonious after 3-4 years, it continues developing extraordinarily well for up to 8-10 years, maintaining for a long time the features acquired. Serving temperature: 18-19° C. Accompaniments: a stupendous wine for roasts, game and ripe cheese. Percentage Grape: Nebbiolo 100% Soil: Calcareous marl of Tortonian origin, basic pH, poor in organic substances, but rich in microelements. Vine training method: Guyot Area of Provenance: communes of La Morra-Barolo, Piemonte, Italy. Rootstocks per hectare: 4500 Growing Climate: Height a.s.l.: 280-320 metres Date of Harvest: From 8 - 13 October Type of Harvest: manual Vinification Method: Fermentation: 15 days in contact with the skins. Vinification Temperature: 28°-30°C Fining Collage: 2 years in 50 - hl oak barrels Alcohol Percentage: 13.9 % PH: 3.54 Total Acidity: 5.85

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