Wine information
\nThe ripe grapes for this expressive Barolo come from various vineyards throughout the Barolo region, with vine ages ranging from ten to 45 years. The soils consist mainly of calcareous marl, the lime-clay content varying according to the growing area. <\/p>\n
Processing instructions
\nThe grapes were harvested and destemmed by hand on 4 October. They then went into the stainless steel fermentation tank for a short cold maceration. Alcoholic fermentation took place with regular over-pumping. Towards the end of the process, the marc cap was submerged, beginning the post-fermentative maceration phase. In total, the wine remained in contact with the must for about four weeks. The malolactic fermentation took place in used barriques, followed by an ageing phase of about 30 months in large wooden barrels. The wine was finally bottled without filtration.<\/p>\n
Colour
\nThe wine presents a translucent purple hue that becomes lighter towards the rim and shows clear brick-red reflections.<\/p>\n
Scent
\nThe 2018 Barolo Castiglione from Vietti is a true charmer, beguiling with its floral aromatics of rose petals and violets, which together with sour cherries, bright red berries, rose hips and plums form a harmonious bouquet. The intense notes of incense, tar and liquorice permeate the room with striking spiciness and lend it an exotic character. Nuances of nougat and sultanas emphasise its lovely aromatics and make you want to try a glass immediately. <\/p>\n
Taste
\nWith sufficient aeration, it shows itself refreshing and distinct on the palate, the present acidity gives it a coolness and freshness that resembles nobility. The ripe tannin structure is precisely embedded in the sweetish fruit. An extremely elegant wine that gives the impression of floating and is made for eternity - ideal for dreaming, meditating and, of course, high-class Italian cuisine. If you can't wait, decant it at least two hours before drinking and serve it in a large glass, ideally combined with rich and aromatic cuisine. <\/p>\n
Food recommendations
\nTruffle tortellini, sea bass wrapped in pancetta on beans with orange and thyme jus or veal roulades with laurel, olives and pecorino. Alternatively, it is excellent with osso buco, risotto with porcini mushrooms or classic tiramisu.<\/p>","protected":false},"excerpt":{"rendered":"