Description
This Barolo is distinguished by its "spicy elegance", the territorial trademark of Verduno wines. It is produced according to the ancient custom of blending grapes from several vineyards; in this case 5: Pisapola, Riva Rocca, Campasso, Rocche dell'Olmo and Boscatto.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1870
- Oenologist: Franco Alessandria
- Bottles produced: 90.000
- Hectares: 15
Gian Battista, his wife Flavia, brother Alessandro and son Vittore are the proud custodians of the familyās winemaking tradition and passion, which date back over a century, and represent the seventh and eighth generations of winemakers (the first three generations as Fratelli Dabbene and then as Fratelli Alessandria following a marriage which took place in around 1870).
The winery vinifies only estate grown grapes and has maintained a family dimension. These qualities make it possible to establish a direct and "personal" relationship with the individual vineyards and barrels, an invisible but important connection that we hope will reach and inspire consumers when they drink our wines. Read more
| Name | Fratelli Alessandria Barolo del Comune di Verduno 2021 |
|---|---|
| Type | Red 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 | Fratelli Alessandria |
| Origin | Pisapola, Campasso, Riva Rocca, Boscatto, Rocche dell'Olmo |
| Climate | Exposure and Altitude: Pisapola (South/East, 280-350 metres), Campasso (East, 250-350 metres), Riva Rocca (South/East, 270-340 metres), Boscatto (East, 250-370 metres), Rocche dell'Olmo (East, 310-360 metres) |
| Soil composition | Medium calcareous tending to silty. |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Harvest | In October, with manual harvesting |
| Wine making | Fermentation and Maceration: in steel tanks at controlled temperature (26 - 28 °C) for 25 - 30 days. |
| Aging | About 3 years in French and Slavonian oak barrels (20 - 40 hectolitres), 2 months in steel and at least 6 months in bottle. |
| Allergens | Contains sulphites |

