Product description
The Barolo from Aimasso, has a full and intense garnet colour, fruity and spicy aromas; both on the nose and on the palate, the wine is reminiscent of small red fruits, but also gives hints of dried rose and violet, cinnamon and pepper, nutmeg, vanilla and sometimes liquorice, cocoa, tobacco and leather. Barolo must be aged for a minimum of three years, one and a half of which are aged in oak. Already very pleasant after 4-6 years, but this wine really reaches its peak after 10 years of ageing and remains excellent even after 20 years or more.
Combinations: roasted red meat, stewed meat, game and venison, truffles, hard cheeses and aged cheeses. It is advisable to allow the wine to oxygenate for at least two hours before serving.
100% Nebbiolo grape
Scent: classic, ripe red fruit, long finish, rich and very elegant. Spices, violets, plums, intense tar typical of this barolo.
Taste: dry, with a generous, harmoniously balanced body and velvety texture
Total alcohol content: 14.5%
Minimum local acidity: 5 g/l
Minimum net dry extract: 23 g/l
Location: Cuneo, the historic vineyard, on the south side towards Barolo. Calcareous clayey soil.
Vinification: Cold pre-fermentation maceration for 48 hours. 21 days in steel tanks at a temperature between 30/32°C with pumping over. Malolactic fermentation in large wooden barrels
Maturation: 24 months in large oak barrels, bottled without filtration.
Matured: 24 months in large oak barrels, bottled without filtration.
Deze wijn is gemaakt door:
Fratelli Aimasso
The origins of Fratelli Aimasso took place in the 1930s. Lorenzo and Argentina Aimasso settled in Diano d'Alba among the rolling hills of the Langhe. Where it was originally a farm, it was son Pierino who had the ingenious idea to invest in the Dolcetto grape after World War II.
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