描述
Our farmhouse is in the middle of the vineyards of the cru Scarrone in Castiglione Falletto, in the heart of the DOCG Barolo area. Here, we rebuilt in 1981 the old farmhouse, the only one in the cru Scarrone, and dedicated its cellars to the production and refining of our Barolo wines, with the majestic oak vats where the fermentation takes place. The grape come from our five hectares vineyard surrounding the farmhouse. The vines are supported in their growth by the orientation that receives the morning sun, supporting a perfect maturation even in the warmest years.
The long maceration of pure Nebbiolo is an example of respect for the tradition and allows to obtain remarkably full-bodied and persistent wines.
獎項
詳細資訊

香水

顏色

味道
服務於:
18 - 20 °C.
長壽:
10 - 15 years
醒酒時間:
2 hours

搭配
- 創業年份: 1911
- 釀酒師: Giulio Bava
- 生產的瓶子: 490.000
- 公頃: 55
Since then, over a hundred vintages have gone by, with four generations following one another. The best Bava Barberas are renowned in the world thanks to their high quality.
Today, the family estate extends in Monferrato and Langa, with fifty hectares of vineyards and twenty hectares of natural fields and woods, cultivated with the same awareness, care and attention of the olden times resulting in a sustainable agriculture with a reduced environmental impact.
Walking along the Bava vineyards, you will notice the grass clippings and the prunings used as natual fertilizers, the poles, all strictly made of wood coming from renewable forests or grassing between vine rows, which not only helps prevent soil erosion, but also serves as proof that no hebicides are used. 閱讀更多


名称 | Bava Barolo Scarrone 2016 |
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类型 | Red still |
葡萄酒名称 | Barolo DOCG |
年份 | 2016 |
容量 | 0,75 l |
酒精度 | 14.0% 按體積 |
葡萄品种 | 100% Nebbiolo |
国家 | Italy |
产地 | Piedmont |
供应商 | Bava |
产地 | Estate vineyard in the Scarrone cru in Castiglione Falletto |
气候 | Altitude: 300 m. a.s.l. |
土壤成分 | White limestone and clay. |
栽培系统 | Guyot |
酿酒工艺 | Nicely ripened grapes fermented in wooden barrels, specifically built from oak trees from the Fontainebleau forests, 20-day-long maceration and pump-over during the first period. |
陈酿 | Malo-lactic fermentation followed by racking into the same fermentation barrels and then into the barriques. From start to finish, this rich Barolo ages at least 30 months in wood. |