Description
Barolo DOCG from Piedmont, 14.5% ABV, produced by Bricco Carlina. 100% Nebbiolo, 2019 vintage. A Barolo born from a family's passion for the land and viticulture, with a history that began in 2014. The grapes are hand-picked and carefully vinified, with maceration on the skins lasting up to 60 days. Aged for 24 months in Slavonian oak barrels and 12 months in bottle. Well-defined and intense aromas of red fruit, dried roses, and spices. Bright ruby red color. Graceful and vibrant, with a silky yet muscular texture that leads to a pleasant and long finish.
Awards
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
Over 25 years
Decanting time:
1 hour
Our story is the story of a family that has dedicated themselves wholly to the vine and wine.
The history of La Carlina however began much later, in 2014, when our characters, Camilla and Francesco, two young brothers and enthusiastic wine growers, aware of the great potential of their territory, decided to set up on their own and leave their mark, crushing their grapes and making their own wine.
La Carlina was born from the combination of a generations old romance, rigorous in vineyards as in everyday life, and the freshness, the knowledge and the courage of new generations that get out there in order to continue the family farming activity and to turn it into a dynamic and specialized reality based on organic and ecologically sustainable vineyards cultivation. Read more
| Name | Bricco Carlina Barolo Grinzane Cavour 2019 |
|---|---|
| Type | Red green 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 | Bricco Carlina |
| Origin | Grinzane Cavour |
| Climate | Altitude: 300 m. a.s.l. Exposure: South/South-East. |
| Soil composition | Clayey-calcareous. |
| Yield per hectare | 80 q. |
| Harvest | 100% by hand in boxes, end of September / beginning of October |
| Fermentation temperature | 27 °C |
| Wine making | Destemming, pre-fermentation maceration and déléstage, fermentation and maceration on the skins for approximately 15 days at a controlled temperature (27 °C). Repassing is carried out during fermentation 4 to 5 times a day, followed by 'submerged cap' maceration for a period of 30 to 60 days depending on the characteristics of the grapes. Malolactic fermentation occurs spontaneously after alcoholic fermentation. |
| Aging | 24 months in 20 HL Slavonian oak casks followed by 12 months in bottle. |
| Allergens | Contains sulphites |

