Descripción
One of the most well-known and coveted vineyards planted in the municipality of Verduno. Due to its special microclimate, from researchers to experts, this historic vineyard has been considered a grand cru, among the best vineyard terrains in the area.
Premios

Perfume

Color

Sabor
Servir a:
18 - 20 °C.
Longevidad:
10 - 15 años
Tiempo de decantación:
1 hora

- Año de inicio: 1912
- Enólogo: Mattia Roà
- Botellas producidas: 350.000
- Hectáreas: 53
En el segundo semestre de 2021, la bodega también obtuvo el reconocimiento internacional: - Decanter Magazine, tras una cata a ciegas de Barolo cosecha 2013, decretó: Sordo 2013 Monvigliero y 2013 Riserva Perno con 90 puntos - Jancis Robinson, gracias a la colaboración de Walter Speller, seleccionó y premió: Sordo 2017 Monvigliero Barolo 16+/20 ptos y Sordo 2017 Monprivato Barolo 15,5/ 20 ptos - Japan Awards premió a nuestra bodega con la MEDALLA DE ORO - The Real Review premia dos de nuestros vinos Barolo 2017: Sordo 2017 Ravera Barolo Oro + Top Rank; Sordo 2017 Rocche di Castiglione Barolo Plata - Usa Wine Ratings, del concurso estadounidense, otorga dos MEDALLAS DE ORO: Sordo 2017 Ravera Barolo con 92 ptos y Sordo 2017 Barolo con 90 ptos Leer más


Name | Sordo Giovanni Barolo Monvigliero 2020 |
---|---|
Type | Tinto ecológico tranquilo |
Denomination | Barolo DOCG |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 14.5% por volumen |
Grape varieties | 100% Nebbiolo |
Country | Italia |
Region | Piamonte |
Vendor | Sordo Giovanni |
Origin | Verduno |
Climate | Altitude: 280-320 m. a.s.l. Exposure: South, South-East. |
Soil composition | Fairly loose, formed by light, fine and fairly dry marls. From a geological standpoint, it is from the Tortonian age. |
Cultivation system | Upwards-trained vertical-trellised with traditional Guyot pruning. |
Plants per hectare | 4000 |
Yield per hectare | 75 - 80 q. |
Wine making | Crushing/destemming, vinification with fermentation in stainless steel temperature controlled vats with long submerged-cap maceration for 4 to 7 weeks, depending on the vintage. Natural malolactic fermentation at temperature 20 °C. Storage in stainless steel for 2/4 months. |
Aging | 24 months in large Slavonian oak barrels. Refinement: 4/6 months in stainless steel and minimum six months in the bottle. |
Total acidity | 5.4 gr/L |
Allergens | Contains sulphites |