描述
Barolo DOCG, still organic red wine, 14% ABV, produced by Luigi Baudana (Vajra). 100% Nebbiolo, 0.75 L bottle, 2020 vintage. A Barolo that embodies the elegance and tradition of Piedmont, the result of careful winemaking that respects the terroir. Fermentation begins quickly and then settles for a total of approximately 30 days, followed by another 10 days of maceration. Most of the must ferments in a large oak barrel, where gentle punching down and pumping over are the only operations performed during maceration. Aged in Slavonian oak barrels for approximately 32 months. On the nose, it reveals aromas of cherry and plum with notes of spice, eucalyptus, licorice, and graphite. A noble garnet color. Warm, soft, and dry, it has full-bodied tannins balanced by a fresh and gentle acidity.
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:
1 hour
搭配
- 創業年份: 1975
- 釀酒師: Aldo e Giuseppe Vaira, Gianfranco Cordero e tutto il team Vajra
- 生產的瓶子: 20.000
- 公頃: 4
Luigi Baudana is one of the smallest wineries in Serralunga d'Alba. Located in the village of the same name, with its 2.6 hectares of vineyards "Luigi Baudana" is an authentic garagist expression of Barolo.
For over thirty years Luigi and Fiorina have been cultivating the Serralunga vineyards that have belonged to their family for five generations. The care for their land is reflected in the tenderness that unites them.
In January 2009, Luigi and Fiorina entrusted the Vajra family with the unique task of becoming the guardians of their family's history, name and vineyards. To perpetuate Luigi's legacy, learn from his experience and seek authenticity in every wine. 閱讀更多
| 名称 | Luigi Baudana Barolo Baudana 2020 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Barolo DOCG |
| 年份 | 2020 |
| 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 | Luigi Baudana (Vajra) |
| 收获 | The grapes from this vineyard are generally harvested around the third week of October. |
| 酿酒工艺 | Fermentation starts quickly and then settles down to a total duration of about 30 days, followed by another 10 days of maceration. A large part of the must ferments in a large oak barrel, where gentle punching down and pumping over are the only operations carried out during maceration. |
| 陈酿 | In Slavonian oak barrels for about 32 months. |

