Silver Label" Barolo 2004

Winemaker's Notes:

Soil: Located mid- and high-hillside (300-400 m asl) with various exposures (except for the north), they are planted on soil of Miocene-Helvetian and Tortonian origin, which is characteristically packed with limestone and marl<br/><br/>Growing Climate: temperate<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Length: at least two years in large casks made of oak (from Slavonia and mid-France), followed by no less then twelve months in the bottle.<br/><br/>Vinification Method: the fermentation is traditional, carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (30-31°C) with a floating cap and frequent pumping over of the must. The must is then left on the skins for several days to optimize the extraction of the polyphenolic substances and to help the malolactic fermentation get underway<br/><br/>Malolactic: yes<br/><br/>Sugar Rate: 0-5 g/l

Region: Italy » Piedmont

Vintages

  • 2004

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Color: Red
Varietal: Nebbiolo
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Soil: Located mid- and high-hillside (300-400 m asl) with various exposures (except for the north), they are planted on soil of Miocene-Helvetian and Tortonian origin, which is characteristically packed with limestone and marl<br/><br/>Growing Climate: temperate<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Length: at least two years in large casks made of oak (from Slavonia and mid-France), followed by no less then twelve months in the bottle.<br/><br/>Vinification Method: the fermentation is traditional, carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (30-31°C) with a floating cap and frequent pumping over of the must. The must is then left on the skins for several days to optimize the extraction of the polyphenolic substances and to help the malolactic fermentation get underway<br/><br/>Malolactic: yes<br/><br/>Sugar Rate: 0-5 g/l

Wine Specs:

Alcohol: 13.5%

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