Ettore Germano
Barolo Vignarionda 2019
Other years:
2017| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After racking and malolactic fermentation, the wine is put into barrels of about 2000 litres where it matures for 18 to 24 months. After this period, bottling and refinement for more than 20 months in the bottle precede release. |
| Year | 2019 |
| Product name | Barolo Vignarionda 2019 |
| Perfume | The aromas and finesse are practically unique. |
| Taste | Full, rich, dense, but thanks to the slight percentage of sand in the soil. |
| Pairings | The pairings are the classics of Nebbiolo-based wines, such as delicately cooked meat dishes, filled pasta and cheeses. |
| Region | Piedmont |
| Country | Italy |
| Other years | 2017 |
Description
Barolo DOCG, 14% ABV, produced by Ettore Germano. 100% Nebbiolo, 2019 vintage. A Barolo that embodies the passion and dedication of a family of winemakers since 1856, with vineyards in Serralunga d'Alba. The grapes are pressed but not destemmed in vertical steel tanks, where alcoholic fermentation takes place with maceration on the skins for approximately 30–40 days. Aged in approximately 2,000-liter barrels for 18–24 months. The aromas and finesse are virtually unique, a true masterpiece. Full-bodied, rich, and dense, thanks to the slight percentage of sand in the soil.
Details
Perfume
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1856
- Oenologist: Sergio Germano
- Bottles produced: 140.000
- Hectares: 20
| Name | Ettore Germano Barolo Vignarionda 2019 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Ettore Germano |
| Climate | Altitude: about 330 m. a.s.l. Exposure: South. |
| Soil composition | Marly, very calcareous. |
| Harvest | Mid-October. The grapes are harvested by hand in crates. |
| Wine making | The grapes are crushed, but not destemmed, in vertical steel tanks, where alcoholic fermentation takes place with maceration on the skins for around 30/40 days, during which several daily pump-overs are carried out. |
| Aging | After racking and malolactic fermentation, the wine is put into barrels of about 2000 litres where it matures for 18 to 24 months. After this period, bottling and refinement for more than 20 months in the bottle precede release. |
| Allergens | Contains sulphites |