Eyes: This provocative and floral noted Barolo Giachini possesses the enchanting color of dark ruby/garnet.
Nose: With this beguiling wine you are graced with minty aromatic layers along with perfumes of exotic dark fruit and spices.
Mouth: The powerful presence of this wine gifts a bouquet of spicy flavors to your pallets combining roasted espresso with black cherry, chocolate and herbs. With the soft touch of menthols it reveals no hard edges.
This smooth textured Barolo Giachini is produced in the Corino Giovanni farm. The nebbiolo grapes go through horizontal maceration for a week. At the end of which when the skin has been separated under the temperature of 25 to 30 degree Celsius and flavored components have seeped into the must it is moved into steel tanks and kept for 10 days to undergo alcoholic fermentation.
The fermented liquid is then left for two years into small French barriques (50% new, 50% old) to undergo malolactic fermentation. The minty wine is then filled in steel vessels and kept for another six months to undergo further fermentation. After this period it is bottled and kept for another two years before it is sold to add a spicy aftertaste to its flavor.
The harvest time for this Barolo Giachini wine is mid-October, when it is fully ripe and has abundance of minty aroma, flavor, acidity and tannins. The grapes are collected from the Piedmont region. These are grown in the south/south-west facing valley of Giachini vineyards situated in La Morra's warmer microclimate. Every year the harvesting yields around 5.5 to 6 kg of crop.
This spicy flavored wine ideally served at 15 to 18 degree Celsius goes best with main courses involving rich meat dishes, tangy risottos, hot fowl items, and creamy pastas.
Alcohol Percentage: 13.5%-14.5% alcohol/volume