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Fortemasso Barolo Castelletto 2013

Fortemasso Barolo Castelletto 2013

Front Fortemasso Barolo Castelletto 2013
Back Back Fortemasso Barolo Castelletto 2013
0,75 l  -  13.50% by vol.
Bright ruby red color, brilliant, intense with slight orange reflections. Net, broad with delicate notes of purple, spice, hay and licorice. Harmonious, full of slightly dry with very persistent and complex finish that leaves a pleasant souvenir of licorice.
A luminous ruby red, intense yet vibrant, with subtle hints of orange.
Generous and cleanly-delineated, releasing delicate notes of violets, spices, mown hay, and black liquorice.
Full-volumed, crisp, and dry, with all components in fine balance, through to a lengthy, multi-layered finish that concludes with a savoury, lin- gering hint of black liquorice.
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Serving temperature:
18 - 20°C.
Decanting time:
1 hours
Over 25 years
Food matching:
Name Fortemasso Barolo Castelletto 2013
Wine type Red still
Year 2013
Format 0,75 l Standard
Region Piedmont
Grapes 100% Nebbiolo
Location The vineyard, located in Castelletto, one of the most prized sites for Barolo production, is planted in sandy-chalk loam on an east-southeast-facing slope. The vines are trained to the traditional Guyot system
System Guyot
Plants n. x hectare 4.000
Yield x hectare yield per hectare never exceeds 7 tonnes
Harvest clusters are hand-picked into small, 20-kg boxes
Vinification Immediately after being picked, the grapes are de-stemmed and pressed, and the must ferments in temperature-con- trolled stainless steel tanks; the fermenting wine is given daily pump-overs, to encourage pigment and aroma extraction from the skins. The fermentation generally concludes in 8-10 days, and the wine then further macerates on the skins, by the submerged cap method, which is a crucial stage, since not only does it extend the maceration process that began after the pressing of the grapes, but it also helps stabilise the colour over the future of the wine. During this 25-30-day period, malolactic fermentation takes place, which gives the wine microbiological stability.
Aging December signals the start of the wine’s mat- uration in oak, lasting an average of 30 months, followed by bottling and the crucial 8-10 months of process of bottle-ageing that completes a great Barolo.
Alcohol 13.50% by volume
Matching During its initial years, it is ideal with complex, full-flavoured main courses, such as wild game, as well as with medium-aged cheeses; after ten years’ cellaring, it becomes the perfect partner to long-aged cheeses and even to semi-sweet chocolate.


From this winery:
A new company which strengthens the Gussal Beretta family's project in the panorama of excellent wines, owns vineyards in the historic cru Castelletto and Pressenda. The main cultivated vines are the traditional ones of the Langhe, Nebbiolo and Barb...


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