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BAROLO BONGIOVANNI PERNANNO DOCG 2017

BAROLO BONGIOVANNI PERNANNO DOCG 2017

£50.00£300.00 (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. The yearly temperatures, rainfall and other weather condition will determine the amount of Barolo Pernanno produced. Hidden treasure to discolose.
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation Barolo DOCG
Grape Types 100% Nebbiolo for Barolo
Region Piedomont (Italy)
Alcohol content 14.5-15%
Bottle Size 75 cl Bottle
Number of bottles produced  5.000
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
Time of harvest Around the last week of October
SKU: barolopernanno-bongiovanni Categories: ,

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Regions

Types

Vintages

Grapes

Sommelier's Description

Colour Deep Burgundy red
Scent Very intense flavors that struggle to emerge in the first years (distinctive of a Nebbiolo coming from a very strong land
Taste Intense, complex, with tannins that give structure and persistence.
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

BRASATO AL BAROLO – BEEF BRAISED IN BAROLO SAUCE

INGREDIENTS:

  • Olive oil
  • 1kg beef roasting joint
  • onion, diced
  • celery stick, dicd
  • carrot, peeled and diced
  • garlic cloves
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • bay leaf
  • 1 tbsp of tomato purée
  • 750ml of Barolo wine
  • Salt
  • Pepper

 

HOW TO COOK

Heat a glug of olive oil in a heavy-bottomed casserole with a lid – it should be just big enough to hold the beef. Season the beef generously with salt and pepper then add to the pan and brown on all sides
Remove the beef from the casserole and set aside. Add the diced vegetables with the garlic into the same pan and cook until softened
Add the herbs and stir in the tomato puree. Cook for a couple of minutes, stirring to avoid it sticking. Return the beef to the pan

 

Pour the wine over the beef, bring up to a boil then turn down to a simmer. Cover and simmer for 2 hours. Stir every now and then to check nothing is sticking to the bottom of the pan, and if the wine doesn’t cover the beef, turn over every 30 minutes to prevent any part of it drying out
Remove the beef and set aside in a warm place. Using a hand blender, blitz the stew left in the casserole to create a glossy thick sauce
Carve the beef against the grain and lay on the bed of polenta. Pour over the sauce and serve the rest of the sauce on the side. Serve with a glass of Barolo wine

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