Barolo 2015 Raineri
Variety: Nebbiolo 100%
Raineri practices eco-sustainable agriculture, with grass coverings, and defense against powdery mildew and downy mildew with copper and sulfur. No use of herbicides.
The grapes come from the younger vines of the Perno vineyard, located in the municipality of Monforte d’Alba.
Soil: the conformation of the soil is sandy, with limestone marl and clay.
Exposure and altitude: south-west, while the vineyard has an average height of 350 meters above sea level.
Planting system: espalier with guyot pruning, for an average plant age of 25 years. The yield of grapes per hectare is equal to 55 quintals.
Harvest is done manually, to select only the best bunches, with the use of 20kg boxes.
The period, in normal climate conditions, occurs around mid-October.
After removing the stalks before crushing the berries, it then ferments in thermo-regulated stainless steel tanks for about three weeks. Carries out the malolactic transformation and then refines in large Slavonian oak barrels for 24 months.
Filtration takes place by decantation and decanting, consequently the bottling is carried out without any filtration or clarification.
Barolo 2015 Raineri
Light ruby red with garnet reflections.
The nose has intense and clear aromas of plum, violet and dried rose, followed by porcini mushrooms, and by extension the undergrowth. Wild berries, aromatic herbs and tobacco.
On the palate it is solidly Barolo. Intense and clearly distinguishable as a Barolo, it has in the texture of tannins a great ally for the structure. Mineral and acidity support the profile of hardness. Excellent volume and creaminess, for a balance achieved. Aromas of fruit and balsamic essences reach the nose.
Overall it is really a great Barolo, fully corresponding to the cru of belonging.
Accurately accompanies an infinite number of traditional Piedmontese and Ligurian dishes. Bù di Carrù boiled meat, stewed rabbit in terracotta pot with thyme and Taggiasca olives, Fassona rib, foiade with hare ragu and red lentils with onion, celery, cherry tomatoes from Pachino and Etna red peppers .