Casa E. di Mirafiore
Barolo Parafada 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Maturation takes place for 20-24 months in tonneaux, after which it continues in ceramic amphorae before being bottled and waiting for the best moment to be tasted. |
Description
Barolo Parafada is a wine with a classic and rigorous expression, which brings with it one of the most authentic expressions of one of the oldest terroirs of the Langhe.
Awards
-
2021
95/100
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.
-
2021
96/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1878
- Oenologist: Andrea Conti
- Bottles produced: 200.000
- Hectares: 25
Since 1878, Casa E. Di Mirafiore has been overlooking this UNESCO world heritage landscape with his estates in Barolo and Serralunga, the heart of one of the world's most famous wines: Barolo. It is also thanks to Casa E. Di Mirafiore that the world is aware of Barolo. It is in fact the first winery to export Barolo worldwide.
This estate is synonymous with quality, as it is home to two of the best Cru vineyards in the Langhe: Lazzarito (on one of Serralunga d'Alba's most magnificent slopes) and Paiagallo.
In this town, Serralunga d'Alba, tradition is never forgotten. Even today, the style of Casa E. Mirafiore is defined by fermentation in concrete tanks and enormous Slavonian oak barrels for ageing. Read more
| Name | Mirafiore Barolo Parafada 2021 |
|---|---|
| Type | Red organic 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 | Casa E. di Mirafiore |
| Origin | MGA Parafada, Serralunga d’Alba |
| Climate | Exposure ad Altitude: South-West and South-East, 330-350 m a.s.l. |
| Soil composition | Sand, silt and clay. |
| Cultivation system | Guyot |
| Plants per hectare | 4000 - 5000 |
| Harvest | Half October. The grapes once harvested and placed in small, perforated boxes. |
| Wine making | The grapes are left to ferment inside 500 liter wooden barrels, to carry out a whole bunch fermentation, alternating layers of half with destemmed grapes and half with bunch intact as harvested from the plant with the berries still attached to the stem. As soon as alcoholic fermentation starts, light and delicate punching are carried out to keep the upper part of the cap of skins constantly moist, avoiding breaking the whole grapes present in the central area of the cap. Fermentation occurs slowly but steadily, as the grapes, as they break, release their juice which is still rich in sugars. This process lasts for approximately three weeks, before proceeding with racking. Following pressing, part of the not yet fermented must contained in the grapes finishes fermentation without its skins. A couple of days of static decantation, to ensure that the coarser solid parts settle, precedes the wine being placed in the same barrels in which it fermented, where it will carry out the subsequent malolactic fermentation. |
| Aging | Maturation takes place for 20-24 months in tonneaux, after which it continues in ceramic amphorae before being bottled and waiting for the best moment to be tasted. |
| Allergens | Contains sulphites |