Giovanni Almondo Roero Bric Valdiana 2013

Giovanni Almondo Roero Bric Valdiana 2013

Giovanni Almondo, 0,75 l - 13.50%
100% Nebbiolo

Other vintages available
2020
€ 34.57
Price ex VAT
Buy
Last 3 bottles
21
Order by 11 hrs and 47 mins to receive it Tuesday, 21 May 2024 in  United States of America.

Piedmont - Italy
Red still

How to serve

Serve at:

16 - 18°C.

Longevity:

10 - 15 years

Glass:
Full Bodied and Very Aged Red Wines
Giovanni Almondo Roero Bric Valdiana 2013

Colour

Bright and concentrated garnet.

Bouquet

Raspberry, stewed fruit, wood, cloves.

Flavour

Aromatic, pungent. Fresh, tasty, warm and tannic.

Pairing

Meat
Game
Cheese

Items Similar to Giovanni Almondo Roero Bric Valdiana 2013

Features

Name Giovanni Almondo Roero Bric Valdiana 2013
Type Red still
Classification DOCG Roero
Year 2013
Size 0,75 l Standard
Alcohol content 13.50% by volume
Grape varieties 100% Nebbiolo
Country
Region Piedmont
Origin Montà d’Alba (CN)
Climate Average altitude: 280 m. a.s.l. Exposure: South.
Soil composition 35% sand, 40% silt, 25% clay and limestone.
Yield per hectare 60 q/Ha
Harvest Early October.
Vinification 12-15 days in contact with the skins.
Ageing 12 months in French oak barrels and 8 months in big casks.
Production year 7,000 bottles
Allergens Contains sulphites
On offer Price Giovanni Almondo Roero Bric Valdiana 2013 € 34.57  ex VAT

Official awards

Expert

Award

Description

Vintage

xtraWine
95/100 
2013
Bibenda
 
5 bunches of grapes - An excellent wine 2020
Gambero Rosso
 
3 red glasses - Absolutely superb. Only 305 out of 18000. 2020
Bibenda
 
5 bunches of grapes - An excellent wine 2018
Bibenda
 
5 bunches of grapes - An excellent wine 2017
Bibenda
 
5 bunches of grapes - An excellent wine 2016
Bibenda
 
5 bunches of grapes - An excellent wine 2015
Giovanni Almondo
From this winery:

As of 2015, the Azienda has been able to rely on a new Cellar furnished with all of the newest technologies for white wine production, among which is included a location for temperature control of the grapes prior to pressing, a new state-of-the-art ...

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