ELIO ALTARE Barolo Arborina La Morra 2018

Vůně vyzařuje dostatek zralého bobulového ovoce, s pikantními balzamickými tóny doplněné o tabák, kůži , cedr a grafit. Chuť je bohatá, plná s dostatkem koření a ovoce v dlouhém závěru.

Robert Parker: 94 points

Vinous: 95 points

Falstaff: 94 points

Gambero Rosso: tree glasses

Odrůda: 100% Nebbiolo

Školení: 24 měsíců na sudech barrique

Veganské: Ano

Filtrace: ne

Obsah alkoholu: 15,00?% vol

Celkový extrakt: 30,60?g/l

Celkové kyseliny: 6,11?g/l

Zbytkový cukr: 0,88?g/l

Síra: 71?mg/l

PH: 3,36

Uzávěr: přírodní korek

Servírovací teplota: 18-20?°C

Potenciál zrání: 2045+

Alergeny: obsahuje siřičitany

BAROLO DOCG ARBORINA

Appellation: Barolo docg

Varietal: Nebbiolo

Area of production: La Morra

Bottles produced: 4.000 / 5.000

Age of the vines: one parcel planted in 1948 by grandpa Giovanni, one planted in 1989

Soil composition: marna stone with clay and sand

Exposure: south, south-east

Vinification: Maceration on the skins for approx. 4/5 days in rotary fermenters with temperature control , ageing in French  barrique for 24 months

Color: very intense ruby red with garnet reflections

Nose: Fresh nose , rose petals, flowers, ethereal, light, sweet

Taste: warm and elegant, with smooth but intense tannins

Grape Variety: 100% Nebbiolo

Cultivation: close to nature

Expansion: 24 months barrique

Vegan Clearing: yes

Development: barrique

Filtration: no

Alcohol Content: 15,00?% vol

Total Extract: 30,60?g/l

Total Acidity: 6,11?g/l

Residual Sugar: 0,88?g/l

Sulfite: 71?mg/l

ph-Value: 3,36

Closure: natural cork

Serving Temperature: 18-20?°C

Storage Potential: 2045+

Allergens: contains sulphites

 Robert Parker: 94 points

Vinous: 95 points

Falstaff: 94 points

Gambero Rosso: tree glasses

BAROLO DOCG ARBORINA

Denominazione: Barolo docg

Vitigno: Nebbiolo

Zona di produzione: La Morra

Bottiglie prodotte: 4.000 / 5.000

Eta media: una parte del 1948, un’altra del 1989

Tipo di terreno: marne argillo sabbiose

Esposizione: sud

Vinificazione: macerazione sulle bucce in rotofermentatore a temperatura controllata per 4 / 5 giorni, affinamento in barrique francesi (30% nuove) per 24 mesi

Colore: rosso rubino vivo con riflessi granato