BAROLO D.O.C.G. Italy
General characteristics: Barolo is made from carefully selected Nebbiolo grapes grown in the Langhe, its vinification process being a very traditional one. Vintage is late in the year to seek the best possible balance between sugar content and body. The wine is left to ripen in wood barrels for over two years, depending on the vintage qualities. One further year in the bottle completes the process before the wine can reach the market.
Alcohol content: 14%
Color: garnet red with brick-red reflections.
Fragrance/taste: intense and complex bouquet; harmonious taste, with high tannin content, full warm body. With hints of violet and rose.
Serving temperature: around 18 °C.
Oenogastronomic pairings: An ideal wine for elaborate dishes, roast, game, seasoned cheese, steak, bolognese.
General characteristics: Barolo is made from carefully selected Nebbiolo grapes grown in the Langhe, its vinification process being a very traditional one. Vintage is late in the year to seek the best possible balance between sugar content and body. The wine is left to ripen in wood barrels for over two years, depending on the vintage qualities. One further year in the bottle completes the process before the wine can reach the market.
Alcohol content: 14%
Color: garnet red with brick-red reflections.
Fragrance/taste: intense and complex bouquet; harmonious taste, with high tannin content, full warm body. With hints of violet and rose.
Serving temperature: around 18 °C.
Oenogastronomic pairings: An ideal wine for elaborate dishes, roast, game, seasoned cheese, steak, bolognese.
“Good wine is not made in the cellar but on the vineyard”.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.