Barolo Monchiero Carbone DOCG
Couldn't load pickup availability
Barolo Monchiero Carbone
Barolo, like Barbaresco and Roero, is an exceptional quality wine made from Nebbiolo grapes. It has held Controlled Designation of Origin status since 1980 and is one of the most iconic Italian red wines, admired worldwide for its structure, elegance, and aging potential. Its origins are linked to Camillo Benso, Count of Cavour, who in the mid-1800s began experimenting with the “michet”, “lampia” and “rosé” sub-varieties of the Nebbiolo vine. This led to the creation of a wine destined to become the pièce de résistance of the Savoy dynasty, later offered as a gift to royal courts across Europe. There can be no compromises when it comes to the “king of wine”: a long ageing process, first in wood and then in bottles, is the only way to reach excellence and develop the refined, pungent aromas that distinguish mature Barolo. The maximum yield allowed is 80 quintals of grapes per hectare; in addition, rigorous pruning and thinning of the bunches during the summer entail very limited fruit production. The grapes are picked in mid-October, followed by slow fermentation and long maceration, during which the wine absorbs the natural elements present in the skins. After racking, the wine is poured into wooden barrels, where it completes malolactic fermentation and remains for at least 18 months. The Barolo then completes its ageing in bottle for another year before being released on the market.
Vineyards: Barolo area
Vintage: 2020
Altitude: 250/300m
Yield per hectare: 80
Residual sugar: 0.5 g/l
Alcohol: 14.00% vol
Acidity: 5.10 g/l
Bottle size: (0.75 lt)
First year of production: 2007
Colour: intense ruby red, tending towards garnet-red once aged
Nose: round, strong, spiced, with floral and fruity hints
Taste: full and elegant taste, well-structured with highly-elegant and well-balanced tannins, and a long and harmonious after-taste.
Food pairings: it goes well with meat ravioli, red meat dishes, boiled meat, braised meats and game. It is ideal with “toma” cheese of sheep and goat and aged hard paste cheeses.
Images for illustrative purposes only.
Barolo Monchiero Carbone
Barolo, like Barbaresco and Roero, is an exceptional quality wine made from Nebbiolo grapes. It has held Controlled Designation of Origin status since 1980 and is one of the most iconic Italian red wines, admired worldwide for its structure, elegance, and aging potential. Its origins are linked to Camillo Benso, Count of Cavour, who in the mid-1800s began experimenting with the “michet”, “lampia” and “rosé” sub-varieties of the Nebbiolo vine. This led to the creation of a wine destined to become the pièce de résistance of the Savoy dynasty, later offered as a gift to royal courts across Europe. There can be no compromises when it comes to the “king of wine”: a long ageing process, first in wood and then in bottles, is the only way to reach excellence and develop the refined, pungent aromas that distinguish mature Barolo. The maximum yield allowed is 80 quintals of grapes per hectare; in addition, rigorous pruning and thinning of the bunches during the summer entail very limited fruit production. The grapes are picked in mid-October, followed by slow fermentation and long maceration, during which the wine absorbs the natural elements present in the skins. After racking, the wine is poured into wooden barrels, where it completes malolactic fermentation and remains for at least 18 months. The Barolo then completes its ageing in bottle for another year before being released on the market.
Vineyards: Barolo area
Vintage: 2020
Altitude: 250/300m
Yield per hectare: 80
Residual sugar: 0.5 g/l
Alcohol: 14.00% vol
Acidity: 5.10 g/l
Bottle size: (0.75 lt)
First year of production: 2007
Colour: intense ruby red, tending towards garnet-red once aged
Nose: round, strong, spiced, with floral and fruity hints
Taste: full and elegant taste, well-structured with highly-elegant and well-balanced tannins, and a long and harmonious after-taste.
Food pairings: it goes well with meat ravioli, red meat dishes, boiled meat, braised meats and game. It is ideal with “toma” cheese of sheep and goat and aged hard paste cheeses.
Images for illustrative purposes only.
