Barolo Castelletto 2016 Raineri, Red wines

The nose slants with great elegance, between intense and numerous aromas. . Expansive and convincing, it paints aromas of red plum and black cherry. Violet and dried rose characterize it, while notes of tobacco and porcini mushrooms increase the value. Classic cinchona and rhubarb conclude a prospect, which if waited a few minutes has the advantage of changing and changing again.

On the palate it is solid and austere in structure, with a texture of present and lively tannins, and excellent minerality. The wonderful vintage gave the wine a persuasive creaminess, so the sip is full, voluminous, and well structured. The sensations experienced for a considerable time are prolonged, with aromas of aromatic herbs, cinchona and mushrooms.

If the olfactory profile was of great depth, the palate reveals all the power and class of one of the best Crus of Monforte.

Summarizing the three aspects, 2016 will truly be a great vintage, and the Castelletto di Raineri is confirmed as the flagship of a complete and satisfying range. Excellent Barolo, fully corresponding to the cru to which it belongs.

It consistently accompanies an infinite number of traditional Piedmontese and Ligurian dishes. Bue di Carrù boiled meats, rabbit stewed in a terracotta pan with thyme and Taggiasca olives, rib of Fassona, foiade with hare ragù and red lentils with onion, celery, cherry tomatoes from Pachino and red hot pepper from Etna.

The grapes come from the selection of the best bunches from the oldest plants 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 – east, while the vineyard has an average height of 400 meters above sea level.

Planting system: espalier with guyot pruning, for an average age of the plants of 20 years. The yield of grapes per hectare is equal to 55 quintals.

Harvest is carried out manually, to select only the best bunches, with the use of 20kg boxes.

The period, in normal climate conditions, occurs around mid-October.

Removed the stalks before pressing the grapes, it ferments subsequently in thermoregulated stainless steel tanks for a period of about three weeks. It carries out the malolactic transformation and then refines in French oak barriques, 25% new, for 24 months.

Filtration takes place by decanting and decanting, consequently bottling is carried out without any filtration or clarification.