For special occasions or fine dining, the Serre Alta Barolo Riserva offers a complex bouquet with Nebbiolo grapes aged at least five years. This full-bodied Italian wine pairs beautifully with roasted meats and aged cheeses.
Red Italian Wine
Wine of Italy
This elegant and aristocratic Barolo Riserva has been aged for at least five years before its release. Made with Nebbiolo grapes, ruby red tending to garnet, it has a complex and generous bouquet, with nuances of violet, spice and vanilla. Full-bodied and dry, well-integrated tannins, it is best enjoyed with roasted meat, game and aged cheeses.
Dietary Information
Allergy Advice
Contains Sulphites
Manufacturer
Terre Da Vino S.P.A., Barolo, Italia.
Preparation
Serve between 18 and 20°C. Serving suggestion: Full-bodied and dry, well-integrated tannins, it is best enjoyed with roasted meat, game and aged cheeses. Serve between 18 and 20°C
Country of Origin
Country of origin: Italy
Packaging
Bottle
Alcohol
Storage instructions
This wine is ideal for drinking now but can be kept for up to 10 years
History
It is to Camillo Benso, Count of Cavour (1810-1861), that we owe the invention of Barolo. The collaboration with the marquise Juliette Colbert Falletti and the oenologists Louis Oudart led to experimenting with wine making styles that could produce a wine worthy of the French nobility of the time and of the royal house of Savoy. Count Cavour himself defined it the king of wines and the wine of kings. Barolo is produced in 11 communes and is made using only the Nebbiolo grape variety.
Regional information
Langhe are one of the most renowned of Piedmont's tourist attractions. The area is a vast 360° vineyard, dotted here and there with castles and medieval hamlets. It is here that the Nebbiolo grape variety finds its ideal habitat and gives its best expressions. The Barolo appellation consists of 11 communes covering a total of over 1,800 hectares of vineyard. Only after 5 years of maturation can the wine be called Barolo DOCG Riserva.
Vinification
The wine is vinified in accordance to local practices and traditions, with a maceration on the skins lasting some 25 days. Malolactic fermentation follows in steel, and the wine matures for at least 36 months in large oak casks.
