Cascina Sot
Barolo Riserva Bricco San Pietro 2019
| Denomination | DOCG Barolo Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 32 months in French oak tonneaux and 2 years and 6 months in bottle |
- Name: Barolo DOCG Riserva from the Bricco San Pietro cru, Monforte d’Alba
- Grapes: 100% Nebbiolo, selected and harvested exclusively in exceptional vintages
- Vinification: 25 days maceration in Slavonian oak at 27–29 °C
- Ageing: 32 months in French oak followed by 30 months in bottle
- Serving: 14.5% vol., serve at 18-20 °C with red meats, game and cheeses
Description
What kind of wine it is
Barolo Riserva Bricco San Pietro, with Denomination of Controlled and Guaranteed Origin from Cascina Sot, is a robust red wine from Piedmont, made exclusively from Nebbiolo and aged in oak barrels. A profound expression of Barolo, this Riserva is designed for a long and noble evolution over time, developing an intense aromatic profile and a dense tannic structure. Its complexity makes it ideal for pairing with red meats, game, and flavourful mature cheeses. To best enhance its sensory qualities, it is recommended to decant for about an hour and serve at a temperature between 18 and 20°C.
Where it comes from
This wine originates in Piedmont, in the municipality of Monforte d’Alba. The grapes come from the prestigious Bricco San Pietro cru, a terroir that imparts character and longevity to the clusters. Cultivated using the Guyot espalier system, the vines are meticulously tended to ensure consistent quality. Cascina Sot carefully selects the bunches, producing this label exclusively in outstanding vintages. The characteristics of the soil and careful agronomic management give rise to a wine deeply connected to its place of origin.
How it is produced
The harvest takes place between the second and third ten days of October. Vinification involves classic fermentation and maceration with the cap emerged for about twenty-five days in oak vats, maintaining the temperature between 27 and 29°C. During this phase, three pump-overs and three manual punch-downs are carried out daily to optimise extraction. The wine matures for thirty-two months in French oak barrels, achieving perfect balance, and completes its journey with a long ageing in bottle of two and a half years.
Awards
-
2019
3One of the most prestigious wine guides in Italy.
Tasting notes
Color
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1975
- Bottles produced: 70.000
- Hectares: 19
After working for years as sharecroppers in the estate, Maria and Giuseppe bought the property. Then, with their son Leonardo – together with his wife Silvana, the wine business became the main company task.
Today the winery cultivates its own vineyards, some of which are set among the most prestigious cru of Barolo.
Dedicating the best care to the vine plants, precious and straightforward grapes are harvested and, during the vinification phase, are processed to bring out the intrinsic characteristics of each vine. Finally, with aging, the Cascina Sòt wines are further embellished, acquiring valuable tertiary hints.
Thus, from a small winery, wines are created, taken care of down to the finest detail and with the utmost attention paid to every single work step, very expressives and able to enhancing the varietal and the terroir of their origin. Read more
| Name | Cascina Sot Barolo Riserva Bricco San Pietro 2019 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cascina Sot |
| Origin | Bricco San Pietro, Monforte d'Alba (Piedmont), Italy |
| Cultivation system | Guyot trellis system |
| Harvest | Second to third ten days of October |
| Fermentation temperature | 27–29 °C |
| Fermentation | Approximately 25 days |
| Production technique | Fermentazione-macerazione tradizionale in tino di legno a cappello emerso |
| Wine making | Fermentation and maceration for about 25 days in a 25 hl Slavonian oak vat with 3 pump-overs and 3 manual punch-downs daily at 27–29 °C. |
| Aging | 32 months in French oak tonneaux and 2 years and 6 months in bottle |
| Allergens | Contains sulphites |