Description
This is our barolo, made from nebbiolo grapes from several vineyards in La Morra. It is released onto the market the fouth year after the harvest.
Awards
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1976
- Oenologist: Giuseppe Caviola e Matteo Franchi
- Bottles produced: 55.000
- Hectares: 8
Gianfranco Bovio began to look after his father Alessandro’s holdings in the 1970s, renovating the old cellars and dedicating himself with passion to the making of wines grown on the estate vineyards that stretch out over 8.5 hectares.
Now it is the turn of Alessandra and her husband Marco Boschiazzo to continue the family tradition, with the co-operation of winemaker Matteo Franchi, and Robert Tofan front of house.
The company philosophy is strongly embedded in tradition and terroir, from the scrupulous tending of the vineyards, through to the ageing of the wines in large oak casks.
Our production includes four Barolo crus Rocchettevino, Arborina Gattera and Parussi and a classic-style Barolo made from grapes grown on vineyards in La Morra, Barolo and Castiglione Falletto, plus Nebbiolo Firagnetti, Barbera d'Alba Ciotto and Regiaveja, Dolcetto d'Alba Dabbene and the white Langhe Chardonnay Alessandro. Read more
| Name | Bovio Barolo 2021 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Bovio |
| Origin | La Morra |
| Climate | Exposure: Southerly and South-easterly. |
| Wine making | Soft crushing of the grapes Fermentation with indigenous yeasts for about 15 days in temperature-controlled stainless steel tanks, during which pumping over is carried out at regular intervals to ensure optimal extraction of the colour and tannins contained in the grape skins. This is followed by racking and malolactic fermentation. |
| Aging | The wine is then racked into oak barrels where it ages for 18 to 24 months; it is then racked into concrete tanks where it rests for a few months before being bottled. |
| Allergens | Contains sulphites |

