Veglio Angelo’s Gattera Barolo DOCG is made from Nebbiolo grapes grown in the Gattera Additional Geographical Indication, in the La Morra area.
The vines grow on clayey and calcareous soils, facing south and south-east, and are trained using the Guyot system.The harvest takes place in October, with the bunches selected directly in the vineyard.Following gentle crushing, fermentation takes place at a controlled temperature with periodic pumping over.
The wine then undergoes malolactic fermentation and continues to age in oak barrels of various sizes, before final blending and bottling.
Alcohol content: 14.5% vol.
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• COLOUR: ruby red with orange highlights.• NOSE: intense and ethereal, with floral and fruity notes accompanied by spicy undertones and hints of toasted oak.• PALATE: full-bodied and rich, combining elegance on the palate with the austere character typical of Barolo.The tannins are soft and enveloping, contributing to an overall structured and harmonious sensation.
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Barolo Gattera pairs very well with first courses such as egg pasta and meat-filled ravioli.Its body also makes it ideal for red meats and boiled meats, as well as dishes that require prolonged cooking, such as braised and stewed meats.It can also be served with game and well-matured hard cheeses.
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Serve at a temperature of between 18 and 20 °C.It is advisable to uncork the bottle at least 30 minutes before serving, to allow the wine to open up gradually and bring out its aromatic notes.
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Barolo Gattera is expected to age for over 20 years, provided the bottle is stored under appropriate conditions.Store away from light, in a cool, dry place, at a temperature of approximately 5 to 15 °C, avoiding sudden changes in temperature.
────── WINE INFORMATION ──────
• Producer: Veglio Angelo• Designation: Barolo DOCG• Additional geographical indication: Gattera• Type: still red wine• Grape variety: Nebbiolo• Region: Piedmont• Production area: La Morra, province of Cuneo• Soil: clay and limestone• Aspect: south and south-east• Planting density: approximately 4,000 vines per hectare• Training system: Guyot• Harvest: in October• Fermentation: at a controlled temperature of between 25 and 27 °C for approximately 8–12 days, with periodic pumping over• Malolactic fermentation: initiated spontaneously at a temperature of around 20 °C• Ageing: in oak barrels ranging from 20 to 60 hectolitres and, for part of the wine, in 225-litre barrels• Allergens: contains sulphites
The vintage of the bottle available may differ from that shown in the product image.