Beni di Batasiolo
Barolo Briccolina 2016
| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | In French oak barriques and then in stainless steel tanks. After this period, ageing continues in the bottle. |
| Year | 2016 |
| Product name | Barolo Briccolina 2016 |
| Color | Deep garnet red. |
| Perfume | Persistent and intense aromas of ripe fruit, flowers and spices. The delicate hints of wood, its main characteristic, combine with the typical aromas of Nebbiolo to create a sensation of rare elegance. |
| Taste | Power, elegance and charm give the palate fullness and great intensity. All the notes on the nose are harmonically enhanced and make this a wine to remember. |
| Pairings | Ideal in combination with dishes of red meats, game, roasts and cheeses and cured meats. Very pleasant sipping wine. |
| Region | Piedmont |
| Country | Italy |
Description
Still red from Piedmont, Barolo DOCG, 14.5% ABV, produced by Beni di Batasiolo, 2016 vintage. 100% Nebbiolo. A Barolo born from the passion of the Dogliani family, who have been involved in the world of wine in the Langhe for almost fifty years. Manual harvest in the second half of October. Destemming and fermentation with maceration of the skins for at least 10-12 days in temperature-controlled steel tanks, with periodic pumping over. Aged in French oak barriques and subsequently in stainless steel tanks. After this period, the wine continues to age in the bottle. Persistent and intense aromas of ripe fruit, flowers, and spices. The delicate hints of wood, its main characteristic, marry with the typical aromas of Nebbiolo, creating a sensation of rare elegance. Intense garnet red color. Power, elegance, and charm give the palate fullness and great intensity.
Awards
-
2016
92/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2016
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2016
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2016
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2016
3One of the most prestigious wine guides in Italy.
-
2016
4Italian Sommelier Association (AIS) guide
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
Over 25 years
Decanting time:
1 hour
Pairings
- Start up year: 1978
- Oenologist: Paolo Pronzato, Oreste Dogliani
- Bottles produced: 2.500.000
- Hectares: 140
In these lands of oblique light and veiled mists, the Dogliani family has lived through the many changes in the recent history of these fields, which perhaps have seen more transformations in the last fifty years than over the centuries before.
In 1978, the Dogliani family purchased the historic Kiola winery with its seven "beni," or "estate," in the internationally renowned zone for growing the celebrated Nebbiolo da Barolo grape.
This is a place where, by tradition, the idea of "beni" takes on tangible value: the vines, the farmsteads, the people living and working there and the evocative landscape of soft, rolling hills and orderly vineyards.
This is the experience the wines of the Langhe have always offered the world. Read more
| Name | Batasiolo Barolo Briccolina 2016 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Beni di Batasiolo |
| Origin | Barolo D.O.C.G. production area, Briccolina in Serralunga d'Alba |
| Harvest | Manual, second half of October |
| Wine making | Destalking and fermentation with maceration on the skins for at least 10 2 days in temperature-controlled steel tanks, with periodic pumping over. |
| Aging | In French oak barriques and then in stainless steel tanks. After this period, ageing continues in the bottle. |
| Allergens | Contains sulphites |