Description
Still red wine from Barolo DOCG, 14.5% ABV, produced by Vite Colte. 100% Nebbiolo, 2020 vintage. A Barolo that embodies the excellence of the terroir, with an elegance and complexity that make it a wine of great charm. After harvest, alcoholic fermentation with maceration on the skins lasts approximately 20 days. Malolactic fermentation takes place in stainless steel. Aged in small oak barrels for 24 months. The wine ages for a further 6 months in bottle before being released. Intense, exceptionally complex, with pronounced notes of violet, tar, and vanilla. Deep ruby red color tending toward garnet. Dry and warm, with great body and structure. The long, persistent finish showcases ripe black and red fruits and a pronounced balsamic note.
Awards
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2016
- Oenologist: Bruno Cordero
- Bottles produced: 1.200.000
- Hectares: 300
Vite Colte is made up of people who strongly believe in a shared concept of quality, where the responsibility of individuals is an integral part of the final result. Winegrowers, partners, friends. The members of ViteColte are "accomplices" in a project that demands dedication to quality which is every bit as strict as the protocols implemented in its pursuit. Every winegrower is remunerated on the basis of the size of the vineyard and not the quantity of product, in order to obtain the highest level of quality. Read more
| Name | Vite Colte Barolo del Comune di Barolo Essenze 2020 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vite Colte |
| Origin | Barolo (Cuneo) |
| Climate | Altitude: 280-380 m. a.s.l. |
| Soil composition | The soils are of marine sedimentary origin referable to the 'Piedmont Tertiary Basin', characterised by the presence of clayey-limestone sedimentary marls, alternating layers of marl and sand or sandstone. In addition, there is a prevalence of St. Agatha Marl, a grey silty clayey sedimentary rock, sometimes bluish and quite rich in limestone. |
| Wine making | Harvesting is followed by alcoholic fermentation with maceration on the skins for about 20 days. Malolactic fermentation is carried out in stainless steel. |
| Aging | In small oak barrels for 24 months. The wine rests a further 6 months in the bottle before being put on the market. |
| Allergens | Contains sulphites |

