Tenimenti" Barolo Riserva 2000

Winemaker's Notes:

Soil: facing south south-east on medium-high hillsides (300-450 m asl), on typically clay and calcareous marl-rich soil of Miocene-Helvetian and Tortonian origin<br/><br/>Growing Climate: temperate<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Length: in order to be labelled as a "Reserve", by law Barolo must have undergone at least 5 years of maturing before it is released. For this wine, the first of these years is spent in barriques, and the next two in large wooden casks (made of Slavonian and Allier oak). Bottling is then followed by a minimum of a further two years of ageing, with the final length depending on the characteristics of the vintage<br/><br/>Vinification Method: the fermentation is traditional, lasting 12-15 days in stainless steel vats at a controlled temperature. The wine then stays on the skins for a further 25-30 days, with a "submerged head" to optimize the extraction of the polyphenolic substances<br/><br/>Malolactic: yes<br/><br/>Sugar Rate: 0-5 g/l

Region: Italy » Piedmont

Vintages

  • 2000

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Color: Red
Varietal: Nebbiolo
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Soil: facing south south-east on medium-high hillsides (300-450 m asl), on typically clay and calcareous marl-rich soil of Miocene-Helvetian and Tortonian origin<br/><br/>Growing Climate: temperate<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Length: in order to be labelled as a "Reserve", by law Barolo must have undergone at least 5 years of maturing before it is released. For this wine, the first of these years is spent in barriques, and the next two in large wooden casks (made of Slavonian and Allier oak). Bottling is then followed by a minimum of a further two years of ageing, with the final length depending on the characteristics of the vintage<br/><br/>Vinification Method: the fermentation is traditional, lasting 12-15 days in stainless steel vats at a controlled temperature. The wine then stays on the skins for a further 25-30 days, with a "submerged head" to optimize the extraction of the polyphenolic substances<br/><br/>Malolactic: yes<br/><br/>Sugar Rate: 0-5 g/l

Wine Specs:

Alcohol: 14%

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