vini_cantina_stroppiana

Barolo

Barolo San Giacomo.


GRAPE VARIETY:  Data Sheet

SOIL COMPOSITION:  mixed consistency, tending towards clay

VINEYARDS:  locality of S.Giacomo, Rivalta di La Morra

VINEYARD EXPOSURE:  East

ALTITUDE:  400 m above sea level

YEAR PLANTED:  1962

YIELD PER HECTARE:  5000-6000 kilograms (5-6 metric tonnes)

WINEMAKING PROCESS:   The grapes are harvested in the middle of October. The must ferments on skins for 10/15 days at a controlled temperature no higher than 30°C and is pumped over at least 4/6 times a day.

AGEING:  upon completion of fermentation the wine is transferred to barriques where it ages for 12 months before being blended in a 20/25 hectolitre French oak barrel, where it spends another 12 months. It is bottled in the August of the third year after harvesting and continues to age for a further 10-12 months in the cellar prior to release for sale.

ALCOHOL CONTENT:  14/15% vol.

AVERAGE ANNUAL PRODUCTION:  1700 bottles

TASTING

COLOUR:  ruby red with just the right refl ective characteristics of garnet.

BOUQUET:  intense with a pleasant scent of brushwood interspersed with tobacco and spicy notes and characterised by considerable elegance and composure.

TASTE:  dry, warm and velvety with an intense impact which is full and harmonious, with just the right level of tannins. Enveloping and persistent, culminating in a very pleasant aftertaste.

SERVING SUGGESTIONS:  game, red meat, meat braised in the same wine, mature cheese.