Red
Barolo Fossati
By Giacomo Borgogno & Figli, Barolo, Piemonte, Italy
Barolo from the sandy Fossati plot, formed about 6 million years ago, which the producer says gives explosive floral and red fruit notes.
Pairs well with
Piedmontese meat courses, Eastern European goulash, Japanese gyoza, American beef
Technical details
- Style
- Red
- Denomination
- Barolo DOCG
- Grape
- Nebbiolo 100%
- Cru / vineyard
- Fossati
- Production area
- Barolo, Fossati vineyard
- Soil
- Calcareous and clayey marl, slightly sandy
- Exposure
- South-east
- Harvest
- End of September to beginning of October
- Vineyard planting
- Archetto variation of Guyot; 4,000 plants per hectare
- Vinification
- Spontaneous fermentation with indigenous yeasts for about 12 days in concrete tanks (22-25 C at first, 29-30 C at the end), then 40 days of submerged cap maceration at 29 C and malolactic fermentation of about 15 days at 22 C. Aged 4 years in Slavonian oak casks (4,500 L), then 6 months in bottle.
- Serving temperature
- 18 C
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