Marchesi di Barolo
Marchesi di Barolo Barolo Sarmassa 2018
| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% 按体积 |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | The wine is decanted into concrete vats especially made with cork insulation. The wine keeps the fermentation temperature at about 22°C for a long time. In this way, the malolactic fermentation starts and terminates spontaneously within two months. Part of this wine is aged for about two years in Slavonian oak casks and French oak for 30 to 35 hectoliters. The remainder is aged 12 months in small barrels of 225-litres French oak characterised by a medium-strong roast. The wine completes its ageing in the bottle for 12 months before being marketed. The Barolo Sarmassa reaches maturity after 8 years from the harvest, and the ageing plateau is between 8 and 30 years. |
奖项
-
2018
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2018
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2018
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2018
92/100
Wine spectator is the most influential wine guide on the internet.
香水
颜色
味道
服务于：
18 - 20 °C.
长寿：
Over 25 years
醒酒时间：
1 hour
- 创办年份: 1800
- 酿酒师: Flavio Fenocchio, Samuele Mo
- 生产的瓶子: 1.400.000
- 公顷: 200
| Name | Marchesi di Barolo Barolo Sarmassa 2018 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 14.0% 按体积 |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Marchesi di Barolo |
| Origin | Exposure: South-East with a good slope. |
| Soil composition | Limestone and very compact. It is composed of clay and silt and has a great percentage of stones whose high presence, associated with the clay, limits the vegetation of the Nebbiolo vine and predisposes the vines to be readily affected by climate changes, favouring the perfect ripening of the clusters. |
| Cultivation system | Espalier and Guyot. |
| Plants per hectare | 4,000. |
| Yield per hectare | 3,600 kg/hectare. |
| Harvest | By hand, usually in early October. |
| Fermentation temperature | 30-32 °c |
| Wine making | The grapes are rapidly brought to the wine factory, gently destemmed and crushed, then fermented in temperature-controlled stainless steel tanks at 30/32°C. The maceration lasts 11 days, during which periodic pump-overs are made to allow the must to gather all elements present in the skins and carefully extract the colour. The racking is done only when all the sugar is converted into alcohol. |
| Aging | The wine is decanted into concrete vats especially made with cork insulation. The wine keeps the fermentation temperature at about 22°C for a long time. In this way, the malolactic fermentation starts and terminates spontaneously within two months. Part of this wine is aged for about two years in Slavonian oak casks and French oak for 30 to 35 hectoliters. The remainder is aged 12 months in small barrels of 225-litres French oak characterised by a medium-strong roast. The wine completes its ageing in the bottle for 12 months before being marketed. The Barolo Sarmassa reaches maturity after 8 years from the harvest, and the ageing plateau is between 8 and 30 years. |
| Total acidity | 6.1 gr/L |
| Residual sugar | 2.5 gr/L |
| Dry extract | 30.6 gr/L |
| Allergens | Contains sulphites |
