Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 32 cm |
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BAROLO BONGIOVANNI DOCG 2017
BAROLO BONGIOVANNI DOCG 2017
£41.00 – £246.00 (Price for a single bottle) immediate availability
Barolo has been defined more times the king of the wines and wine of kings. Noble and generous known in Italy and to the foreign countries for his austerity, wealth of tastes and of aromas. Exceptional red wine produced in the municipality of Castiglione Falletto, Serralunga, d'Alba and Diano d'Alba with Nebbiolo grapes.CHARACTERISTICS:
| Designation | Barolo DOCG |
|---|---|
| Grape Types | 100% Nebbiolo for Barolo |
| Region | Piedomont (Italy) |
| Alcohol content | 14-15% |
| Bottle Size | 75 cl Bottle |
| Number of bottles produced | 10.000 |
| Aging containers |
225 liters French oak barrels |
| Aging |
The percentage of new and used containers is determined after the wine’s health and analytic assessment once it has finished fermenting. The period of permanence in the barrels also depends on the structure that the wine shows during ageing. The product specification currently calls for an ageing period in oak of at least 24 months
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| Time of harvest | Around the last week of October |
Sommelier's Description
| Colour | Burgundy red |
|---|---|
| Scent | This Barolo expresses a distinctive elegance in its flavors, with a fresh and fruity bouquet which reminds of raspberry |
| Taste | Intense, complex, with tannins that give structure and persistence to a fruit laced with delicious notes of licorice and coffee |
THE VINEYARDS
The Cascina Bongiovanni vineyards are located in the heart of the Langhe, in the Barolo production area and more specifically in the municipalities of: Castiglione Falletto, Serralunga, Diano, Roddino and Monforte. These are very strong soils, capable of characterizing the wines produced on them.
The management of the vineyards is carried out mainly through manual operations, with the utmost respect for the environment and its products. From the nutrition of the vine roots to the labeling of the bottled wine, passing through the production of the sugary bunches and their consequent transformation, all phases of the process must be resolved in perfect harmony.
Matching recipes
TAJARIN PASTA WITH WHITE TRUFFLE
Made with the “king of tubers”, this is the most sumptuous dishes in Piedmontese cuisine.
INGREDIENTS:
- 350 g, all Purpose Flour, type 00
- 2 Eggs, yolks
- 100 g Butter
- A pinch of salt
- 3 Leaves Sage
- Parmigiano Cheese
- White Truffle from Alba
HOW TO COOK
Place the flour on a pastry board, make a well in the middle, and pour the egg yolks into the well with a pinch of salt.
Carefully yet briskly knead the dough and leave to rest for fifteen minutes.
Roll out into a very thin sheet with a rolling pin or with a pasta or pastry machine, leave it to dry slightly but do not let it dry completely.
Roll up the dough and use a sharp knife to cut it into very thin strips to make the tajarin (tagliolini).
Cook the strips in a generous amount of salted water for two minutes and dress with melted butter and sage.
Once the pasta is served at the table, sprinkle with grated Parmigiano Reggiano cheese and top with a little freshly grated white truffle.
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