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Barolo is known as the 'king of wines' and is made from the Nebbiolo grape. Heady aromas of rose, leather, vanilla, cherry, pepper, cranberry, strawberry. Fruits are perfectly knitted with the tannins and acidity. It's a powerful wine but remarkably subtle. Don't underestimate it and certainly serve it with food to show at it's best. Nebbiolo has naturally high tannins and acidity, so it will take on full-flavoured, rich foods no problem at all.
|When to Drink||Now until 2030|
|Producer||Marchesi di Barolo|
|Volume||75cl (Full Bottle)|
The story begins in 1807, in Paris, when the Marquis of Barolo Carlo Tancredi Falletti married Juliette Colbert de Maulévrier, a French noblewoman and the great granddaughter of the Minister of Finance Colbert by Luigi XIV . Juliette saw the great potential of the wine made in Barolo that, after a complete fermentation and a long aging in wood, would have been able to unveil all the qualities typical of the soil and of the grape variety: Nebbiolo. Since 1970, the Castello has been under local ownership. The winery estate, which is located at the center of Barolo, presently belongs to the Abbona family, which purchased in the late 19th century. The original and distinguished wines produced by Marchesi di Barolo are characterized by a number of highly prestigious native vines and a unique soil composition, with amalgams of clay, limestone marl, blueish marl, tuff, sandstone and sand. In order to better define and enhance their different characteristics, the most prestigious historical crus are made from a single variety, and individually aged and bottled.
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