Description
Barolo 2016 Magnum Raineri
Variety: Nebbiolo 100%
Pale ruby red with lively garnet reflections.
Vintage of the century in Barolo, added to the larger format, it immediately stands out as one of the best vintages ever. The nose highlights its qualities made of intensity, quality and quantity. Fruit aromas are attributable to the classic plum, supported by hints of cherry. The dark notes of cinchona and rhubarb, chestnut urchins, undergrowth anticipate the violet. Tobacco and aromatic herbs make it even more fascinating. Although still at the beginning of its race to maturity, there are no hesitations, in defining it of the highest value.
It’s all on the palate. In the sense that it has everything in the right place and with the correct intensity. Excellent structure, supported by the three standard bearers with passion, it has the most valiant of the three in mature tannins. From the softness side, the volume, the creaminess are so valuable that the sip acquires a rare depth. The finish is very persistent with aromas of plum, cinchona and violet.
Summarizing the three aspects, 2016 will be a really great vintage, and that of Raineri is really an excellent Barolo, fully corresponding to the cru of belonging.
Barolo 2016 Magnum Raineri
Raineri practices eco-sustainable agriculture, with grass coverings, and defense against powdery mildew and downy mildew with copper and sulfur. No use of herbicides.
The grapes come from the younger vines of the Perno vineyard, located in the municipality of Monforte d’Alba.
Soil: the conformation of the soil is sandy, with limestone marl and clay.
Exposure and altitude: south-west, while the vineyard has an average height of 350 meters above sea level.
Planting system: espalier with guyot pruning, for an average plant age of 25 years. The yield of grapes per hectare is equal to 55 quintals.
Harvest is done manually, to select only the best bunches, with the use of 20kg boxes.
The period, in normal climate conditions, occurs around mid-October.
After removing the stalks before crushing the berries, it then ferments in thermo-regulated stainless steel tanks for about three weeks. Carries out the malolactic transformation and then refines in large Slavonian oak barrels for 24 months.
Filtration takes place by decantation and decanting, consequently the bottling is carried out without any filtration or clarification.
