Description
Barolo Monserra 2009 Magnum Raineri
Variety: Nebbiolo 100%
Vivid garnet red in various shades.Over ten years of aging between wood and bottle, grant a sublime evolution to the nose. Larger format allows for additional nuances. The aromas of withered flowers are intense and of great quality, with violet taking pride of place. The classic undergrowth with fallen leaves, moss, chestnuts, finally cinchona and rhubarb. Guodron’s notes begin to show, although they are still timid hints. The aromatic herbs do not disappear and are highlighted in the thyme, and fresh oregano. Noted sweet and spicy spices are added. Excellent evolution for a wine that is perfect.
On the palate it is flawless. Time rewards him, with still well-defined hardness and softness set to perfection. The sip is deep and creamy so as to be harmonious and balanced.
Excellent vintage with a few years of aging it has come to be perfect to drink now. Raineri’s Monserra stands out for being an excellent one Barolo, fully corresponding to the cru (Perno a Monforte) to which it belongs.
Barolo Monserra 2009 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.
