PIEMONTE
Roero Riserva “Bartolomeo” is made from Nebbiolo grapes of the Michet, Lampia, and Rosé sub-varieties, grown at 330 meters above sea level in Montà d’Alba, in the heart of the Roero. Here, sandy and calcareous soils, combined with an ideal microclimate, allow for slow, complete ripening, producing wines of elegance, structure, and longevity. Traditional vinification enable this Nebbiolo to fully express its connection to the territory, offering aromatic complexity and a bold character.
Grape variety
100% Nebbiolo.
Vineyards of origin
Selection of the ideal grapes for this wine from vineyard located in San Vito di Montà d’Alba, at 350 meters above sea level.
Soil: Sandy and calcareous.
Training system: Guyot.
Season in the field: Manual harvest in second half of October, when the grapes reach full phenolic ripeness.
Average yield: 50 q/ha, 4,800 vines per hectares.
Vinification
Destemming, gentle pressing, traditional fermentation for about 15 days at 26 °C, with pumping over and délestage to optimize extraction of color and varietal aromas.
Aging: After malolactic fermentation, the wine matures in Slavonian and French oak barrels and casks, with weekly topping up and periodic tastings to monitor development for 24 months follewd by another 12 months in bottle.
Tasting notes Ruby red color with variable intensity. Fragrant bouquet with fruity notes of strawberry and cherry, enriched with spices and hints of licorice. On the palate, it is dry, decisive, pleasantly tannic, and full-bodied. A wine that demands attention and leaves a lasting impression.
Pairings
Excellent with fully flavored dishes, roasted red meats, and especially game, grilled red meats, spit-roasted meats, haute cuisine dishes with white and dark sauces. Superb with truffle.
Alcohold content and serving temperature
Alcohol content: 14% Vol.
Serving temperature: 16 - 18°C.
End
PIEMONTE
Roero Riserva “Bartolomeo” is made from Nebbiolo grapes of the Michet, Lampia, and Rosé sub-varieties, grown at 330 meters above sea level in Montà d’Alba, in the heart of the Roero. Here, sandy and calcareous soils, combined with an ideal microclimate, allow for slow, complete ripening, producing wines of elegance, structure, and longevity. Traditional vinification enable this Nebbiolo to fully express its connection to the territory, offering aromatic complexity and a bold character.
Grape variety
100% Nebbiolo.
Vineyards of origin
Selection of the ideal grapes for this wine from vineyard located in San Vito di Montà d’Alba, at 350 meters above sea level.
Soil: Sandy and calcareous.
Training system: Guyot.
Season in the field: Manual harvest in second half of October, when the grapes reach full phenolic ripeness.
Average yield: 50 q/ha, 4,800 vines per hectares.
Vinification
Destemming, gentle pressing, traditional fermentation for about 15 days at 26 °C, with pumping over and délestage to optimize extraction of color and varietal aromas.
Aging: After malolactic fermentation, the wine matures in Slavonian and French oak barrels and casks, with weekly topping up and periodic tastings to monitor development for 24 months follewd by another 12 months in bottle.
Tasting notes Ruby red color with variable intensity. Fragrant bouquet with fruity notes of strawberry and cherry, enriched with spices and hints of licorice. On the palate, it is dry, decisive, pleasantly tannic, and full-bodied. A wine that demands attention and leaves a lasting impression.
Pairings
Excellent with fully flavored dishes, roasted red meats, and especially game, grilled red meats, spit-roasted meats, haute cuisine dishes with white and dark sauces. Superb with truffle.
Alcohold content and serving temperature
Alcohol content: 14% Vol.
Serving temperature: 16 - 18°C.
End
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