Barolo Rizieri 2016

It is produced with grapes from vineyards within La Morra (CN), at an average altitude of 300 m above sea level and South-West exposure. The soil is mostly clay and little calcareous composition that gives elegance and complexity. The type of growth is Guyot. Most of the work in the vineyard is done by hand with the maximum respect for the environment using integrated type of farming. The harvest is done strictly by hand and the bunches are collected in small crates of 20 Kg in order to preserve their integrity, until they are crushed in the cellar. The yield per hectare is about 40 hl. The fermentation takes place in stainless steel tanks at controlled temperature with a maceration of over 20 days. It is aged in large Slavonian and French oak barrels of 30 hl for 24 months. Upon a passage in stainless steel tanks is bottled without filtration. It is aged in bottle for another 6-12 months. Intense garnet red with brick hue. On the nose, it blends hints of balmy spices, orange zest, tobacco and cocoa with clear notes of cherries in liqueur and fresh raspberries. The palate is clean, elegant and full-bodied with fine and silky tannins. The good acidity contributes to a great aging potential. A Barolo in which the characteristics of Nebbiolo grapes are expressed in their most delicate and elegant version. Contains sulphites. Produced by Rizieri Società Agricola Semplice - Via San Calocero, 7 - 12055, Diano d’Alba (CN) - Italy.

The producer

The Rizieri winery was born from a choice of change of Arturo and Barbara Verrotti di Pianella, a common project of life, a deep respect for nature and what it produces. Rizieri is located among the beautiful hills of Diano d'Alba, in the heart of the Langhe, in an area always been considered among the most suited to viticulture, the Sörì del Ricchino. The estate extends over an area of 13 hectares, combined in a single body, 6,5 of which are vineyards and the rest deciduous and mixed woods. The cultivated varieties, implanted between 1966 and 2006 with a density of approximately 5,000 vines per hectare, are the finest native species: Dolcetto, Barbera, Nebbiolo and Arneis. Lying on a hillside calcareous and clayey soil, facing South and surrounded by woods, they enjoy a unique microclimate, which, with its cool and temperate influences, allow optimal maturation of the grapes. The vines are treated with the maximum respect for the environment and the work in the winery is followed with patience and perseverance in order to achieve unique wines, that reflect the intense character and the elegance of their terroir and, at the same time, evoke the passion and the continuous pursuit of quality that animate those who produce them. The heart of the winery is the 19th century farmhouse, today partly dedicated to hospitality, which years of restoration have returned to the old charm.

Best with

Perfect with game and red meats. Superb with dishes garnished with white truffle of Alba. Excellent with mature hard cheeses.

How to serve it

It should be served at about 18°C (64°F) in crystal, transparent, smooth and colorless glasses.

How to keep

Wine of incredible longevity. If properly stored, in a cool, dark place at constant temperature and reclined bottle, it matures slowly and steadily in the bottle, expressing its magnitude even after 20-plus years.