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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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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