Description
Barolo Cerviano Merli, still red, 2016 vintage, from Piedmont, produced by Azienda Agricola Mario Giribaldi. 14% vol, 100% Nebbiolo. 0.75 l format. A Barolo born from the passion of a family that has cultivated the land of Novello for three generations. Traditional submerged cap vinification for twenty days, with daily pumping over and regular punching down, at a temperature of 30-35°C to promote color extraction. Aged in oak barrels, tonneaux of French origin, then aged in bottle until today in an underground cellar at a constant temperature of approximately 16°C. On the nose, a lovely aroma of red fruit, strawberry, cherry and berries with a hint of white pepper, typical of these crus and the land of Novello. On the palate, a warm sensation of vanilla, red fruits, rather dry, soft and enveloping, with sweet tannins; the spice also returns on the palate, combining with the fruit in an unparalleled elegance.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
Over 25 years
Decanting time:
1 hour
Pairings
Today, thinking of the traditions and love for something alive like wine, we simply continue the work of our father and grandfather with the same passion and devotion. We are a family not only because we represent the third generation of a wine family, but above all, because we are one big FAMILY made up of 10 people, who every day proudly work all together, and share the same passion. Read more
| Name | Giribaldi Barolo Cerviano Merli 2016 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Azienda Agricola Mario Giribaldi |
| Origin | Municipality of Novello |
| Climate | Altitude: 350-400 m a.s.l. Excellent southern exposure. |
| Soil composition | Marl-clay composition with good permeability. |
| Cultivation system | Guyot |
| Plants per hectare | 4700 |
| Yield per hectare | 70 hl |
| Wine making | Traditional submerged cap vinification, for twenty days, with daily pumping over and regular punching down, at a temperature of 30-35 °C, to promote colour extraction. |
| Aging | Then racked, after a 4 month period in steel tanks, it matured for over two years in oak casks, tonneaux of French origin, then refined in bottles until today in an underground environment with a constant temperature of around 16 °C. |
| Allergens | Contains sulphites |

