Description
Barolo Monserra 2011 Magnum Raineri
Variety: Nebbiolo 100%
Garnet red in different shades.
On the nose it has the wonder of time elapsed and of the larger format to give it evolution and complexity, finesse and intensity. The scents of withered flowers, ripe fruit. The classic undergrowth with fallen leaves, moss, finally cinchona and rhubarb. Aromatic herbs come in several varieties. Then the spices conclude the list. Excellent evolution with clean and intriguing aromas.
On the palate it is supported by a wonderful structure, with the tannins softened by time to help freshness and minerality. Time has begun to smooth the edges, for a wine that as a whole is balanced and harmonious. Like the creaminess of the sip with a remarkable persistence, enriched by aromas of rhubarb and aromatic herbs.
Excellent vintage, with a few years of aging added to the larger format, therefore with greater contact surface. 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 2011 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.
