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Barolo Riserva San Pietro, Giovanni Viberti

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The grapes are fermented in vertical hatched steel tanks; fermentation times vary from 16 to 24 days, depending on the climatic trend of the year. The wine is then moved into tanks at a controlled temperature for malo-lactic fermentation, which is carried out keeping stable at 20 ° C for the entire duration of the process. Aging takes place in un-roasted vats for a period of 46 months, followed by a further 3 months in steel before bottling. The wine remains in the bottle for about 12 months before being marketed. Produced exclusively in vintages suitable for long aging, the wine has typical hints of undergrowth, wild rose

AVAILABLE FROM SEPTEMBER 2022

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Data sheet

District Piemonte

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BAROLO RISERVA SAN PIETRO

D.O.C.G.

Specifications

Type

red wine

Grape varieties

100% Nebbiolo

Denomination

Barolo D.O.C.G. Riserva

Production area

Barolo, San Pietro vineyard

Medium Analytical Values

Alcohol

14% vol

Total acidity

6 g /l

Dry extract

27 mg/l

First year of wine production

1989

Organoleptic Characteristics

Color

garnet red

Perfumes

spices, mineral aromas, game, ripe fruit, hints of officinal herbs

Matches

game, cheeses, cured meats, dark chocolate and orange peel

Service temperature

18 ° C

Ability to evolve

30 + years

Winemaking

Thinning in the vineyard and selection during grape harvesting. Collection in 20Kg cases. After destemming and crushing, maceration and alcoholic fermentation takes place on the skins in vertical hat-shaped winemakers. The malolactic fermentation at controlled temperature follows 20 ° C

Refining

Up to 46 months in oak conical vats with a capacity of 50 hl. A further refinement of a couple of months in steel before bottling and 12 months in the bottle before being put on sale with the mention RISERVA. The Bricco version of the Viole includes only Nebbiolo grapes from the San Pietro in Barolo vineyard

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Barolo Riserva San Pietro, Giovanni Viberti

Barolo Riserva San Pietro, Giovanni Viberti

The grapes are fermented in vertical hatched steel tanks; fermentation times vary from 16 to 24 days, depending on the climatic trend of the year. The wine is then moved into tanks at a controlled temperature for malo-lactic fermentation, which is carried out keeping stable at 20 ° C for the entire duration of the process. Aging takes place in un-roasted vats for a period of 46 months, followed by a further 3 months in steel before bottling. The wine remains in the bottle for about 12 months before being marketed. Produced exclusively in vintages suitable for long aging, the wine has typical hints of undergrowth, wild rose

AVAILABLE FROM SEPTEMBER 2022

Write a review

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