Barolo Sarmassa Cru 2008 Marchesi di Barolo (Piemonte)

Barolo Sarmassa Cru 2008 Marchesi di Barolo (Piemonte)

Barolo Sarmassa from Marchesi di Barolo, reaches its first signs of maturity after 8 years from the harvest. It continues to mature elegantly for a period of time between 8 and 30 years.

The wine is, therefore, colorful, tannic and long-lived.

 

Product Description

Nebbiolo 100%

SENSORY CHARACTERISTICS:

Deep garnet red. Intense aroma with clean scents of wild rose, vanilla, licorice and spices. Feather the resin of pine and tobacco. Taste is full and elegant, full bodied, with tannins in evidence. Enjoyable are the spicy and woody notes that blend perfectly.

FOOD MATCHES:

It goes perfectly with the traditional egg pasta from the Langhe, Tajarin (Piedmont spaghetti) and ravioli al plin, with roasts, stews, braised meats and game. It ‘perfectly matched with cheese from goat’s milk and aged one.

SERVING TEMPERATURE: 18° degrees C. (64-68° F.)

ALCOHOL:  14,50 Vol. %

 

PRODUCTION ZONE:

The southeast-facing Sarmassa vineyard is located on a hill with good slope. Despite the fact that the area is of Tortonian origin, there has been a significant amount of soil erosion, probably due to the steep slope of the hill.  The soil is composed mainly of clay and limestone and has a very substantial percentage of stones. The high percentage of stones, combined with clay, limit the growth of Nebbiolo grape and allow the vines to react quickly to climactic variations, enabling clusters to achieve a perfect ripening. (On the sheet N.9 of the community of Barolo, lots 104, 149, 157, 303).

CULTIVATION OF THE VINEYARD:

Low Guyot trellised system is used with a density of 4,000 vines per hectare.

 

VINIFICATION:

The grapes, freshly picked, arrives in the cellar integrates and is rapidly pressed and gently destalked to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration of the skins lasts about 10 days. During this time the fermenting must is regularly recycled from the bottom to the top of the tank in order to extract all the elements present on the skins and to take the  color gently. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol. Then wine is racked into cement tanks that are lined in fiberglass and insulated by cork where it will rest at the post fermentation temperature of about 22° degrees C. (72° F.).   This temperature prompts a natural process called Malolactic fermentation that changes the Hard Malic acid into a softer Lactic acid, this process will last about two months.

AGING:

The wine is aged for 2 years; a part in Slavonian oak barrels 30 or 35 hectoliters (789-947 U.S. gallons) and the other part in small French oak barrique (225 liters) that are moderately toasted The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market.

The Barolo Sarmassa reaches its first signs of maturity after 8 years from the harvest. It continues to mature elegantly for a period of time between 8 and 30 years.

The wine is, therefore, colorful, tannic and long-lived.

 

Awards 

 

Vintage Potential: 10 to 30 years or more

Available in British Columbia (Canada)

$110.00 (Minimum order 6 bottles)

(Special Order) Please allow 10 to 15 days for Delivery 

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