- Restaurants - Typical Products -
Official Regulation's Register
Assignation of the D.O.C. status: D.P.R. April 23rd. 1966
Assignation of the D.O.C.G.: D.P.R. July 1st. 1980
Maximum yield per hectare: 8 tons of grapes, i.e. 52 hl. Of wine that equals 6933 75cl.-bottles of winesl
Ageing: 3 years starting the 1st. of January of the year following that of the harvest, of which 2 years in chestnut or oak casks
Minimum alcohol: 13% Vol
Minimum acid: 5 Č
Minimum dry extracts: 23 Č
Characters - Colour: garnet red with ruby reflections that tend to become orange as time passes by
Aroma: it has a complex and ethereal bouquet that is extremely rich, harmonious, and complete. The initial fresh fruit evolves gradually into a spectrum of spices. Consequently the fragrance of violets, roses, and fruits that are just picked are the foundation of the exotic reign of spices in which vanilla, cinnamon, and green pepper predominate.
Flavour: pleasantly dry and complete in its texture and taste. It feels warm, bold, and yet subtle in the mouth. There is a delightful liquorice taste to the finish.
Service - Temperature: room temperature
Glassware: a large glass intensifies bouquet and colour
Pairings: red meat dishes from the Italian and international cuisine, game, braised meat, dishes seasoned with truffles and cheese. Apart from these delicious dishes, it also accompanies moments of friendship and entertainment; being a friend in moments of meditation and spiritual contemplation.
Grappa di Barolo - From distillation of the residue of wine press of Nebbiolo it's possible to obtain grappa, a spirit smooth and mild like the grapes destinated to make Barolo. The distillation makes use of a traditional process with alembic in a bain-marie. This spirit, only just condensed in a refrigerating coil, is a white drink quite insignificant, but, after ageing in oaks for three years at least, the colour becomes light yellow, slightly amber-coloured, and the taste grows smooth. The right spirituousness is around 45%, because it intensifies the fragrances, the alcohol and the ethers.