Match particularly elaborate meat and game dishes to Barolo.
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Barolo Alborina Bovio
Appellation: Barolo docg
Location: La Morra
Aspect: facing south-east
Varietal: 100% nebbiolo
Soil: calcareous clay
Yield: 6 t/ha
Vine-training system: Guyot
Harvest: early-mid October
Vinification: after fermenting in steel for around 12-15 days at a controlled temperature, the wine remains on the skins (submerged cap technique) for 30-40 days
Ageing: 24 months in barriques that have had several fills, 6 months in concrete tanks and 6 months in the bottle (no filtration pre-bottling)
Bottles produced: 3500
Tasting notes: ruby with brick-red highlights. Fresh on the nose, with hints of nuts and vanilla. A soft palate, with long and elegant sweet tannins.
The best dishes to combine with Barolo are particularly elaborate meat and game dishes. Truffle-based dishes are also excellent. Barolo enhances the flavors of aged cheeses and combines nicely with dry pastries.
Serving temperature: 16-17°C.