Vietti – Barolo Brunate

R3,145.00

The grapes are selected from the historical cru Brunate, located in La Morra, on the south side towards Barolo, with 4,600 plants per hectare. The vines are 43 years old and cultivated with gouyot system. Calcareous-clayey soil. Grapes are gently crushed and fermented in stainless steel for 23 days at 30-32° C (86-90°F). Daily open air pumping-over using the old system of the “submerged cap.” Malolactic fermentation in oak barrels. Lazzarito vineyard is one of the most famous “crus” of Serralunga. It’s our most modern interpretation of Barolo.

Aging: The wine is aged for 32 months between French oak barrels and Slovenian oak casks, Bottled unfiltered on July 2015.

Description: Intense ruby red. Dry, with generous body, harmoniously balanced and velvety texture. Classic, ripe red-fruit, long finish, rich and very elegant. Spices, violet, plums and intense tar, very typical for the Brunate vineyard.

“A dark, powerful wine, the 2012 Barolo Brunate is the most brooding and inward of these wines. With time and a good bit of air, the Brunate becomes a bit more precise and nuanced, yet it remains a bit monolithic next to the other wines in the range. A host of savory herbs, licorice, tobacco and dark fruits meld into the huge, explosive finish. There is no shortage of depth or character. The competition is pretty tough at Vietti these days.” (Vinous – Antonio Galloni – March 2016)

Food Pairings: Red meats, roasts, wild game

12 in stock

Product Size: 750 ml

Description

The grapes are selected from the historical cru Brunate, located in La Morra, on the south side towards Barolo, with 4,600 plants per hectare. The vines are 43 years old and cultivated with gouyot system. Calcareous-clayey soil. Grapes are gently crushed and fermented in stainless steel for 23 days at 30-32° C (86-90°F). Daily open air pumping-over using the old system of the “submerged cap.” Malolactic fermentation in oak barrels. Lazzarito vineyard is one of the most famous “crus” of Serralunga. It’s our most modern interpretation of Barolo.

Aging: The wine is aged for 32 months between French oak barrels and Slovenian oak casks, Bottled unfiltered on July 2015.

Description: Intense ruby red. Dry, with generous body, harmoniously balanced and velvety texture. Classic, ripe red-fruit, long finish, rich and very elegant. Spices, violet, plums and intense tar, very typical for the Brunate vineyard.

“A dark, powerful wine, the 2012 Barolo Brunate is the most brooding and inward of these wines. With time and a good bit of air, the Brunate becomes a bit more precise and nuanced, yet it remains a bit monolithic next to the other wines in the range. A host of savory herbs, licorice, tobacco and dark fruits meld into the huge, explosive finish. There is no shortage of depth or character. The competition is pretty tough at Vietti these days.” (Vinous – Antonio Galloni – March 2016)

Food Pairings: Red meats, roasts, wild game

Additional information

Wine Region

Piemonte / Piedmont

Appellation

Barolo DOCG

Wine Estate

Vietti

Wine Cultivar

Nebbiolo

Vintage

2012

Food Pairing

Cheese – Hard Matured (24+month Parmigiano and similar), Cheese-Herb Infused, Game Meat, Red Meat Braai/Barbecue, Red Meat Stew / Poitjie / Braised meats, Truffle seasoned dishes, Risotto, Pasta, Pies and Eggs, Wild Mushroom Risotto (Porcini)

Size

750 ml

Wine Style

Elegant, Full-bodied, Structured, Velvety

Suggested for

Cellaring / Collecting, Classic Wines, Gift Idea, Special Occasion

Made with late harvested 100% Barbera grapes grown in estate-owned vineyards in Rocchetta Tanaro.

In the Cellar
Temperature controlled maceration on skins takes place for 20 days. The wine spends 15 months in oak casks and then ages in the bottle for a year.

Very deep ruby red colour with garnet highlights. Ample, rich and complex bouquet with numerous scents of fruit and a background of vanilla, liquorice and cocoa notes. Full, powerful flavour with a great structure, yet elegant and sensual at the same time, harmonious and very persistent. Ideal with roasts and meat dishes, also with sauces, and mature cheeses.

Service
Serve at 18°.