Boasso Barolo Gabutti

About the Producer:
 The Boasso farm was founded in the 1950s after Giuseppe returned from World War II to resume managing his lands in the Piemonte region. Today the company has seven hectares of vineyards whereas the most suitable and valuable soils are home to Nebbiolo grapes, which give rise to Barolo after 3 years aging in barrels. The GABUTTI vineyard is 5,000 square meters, with south-east exposure. The soil is highly calcareous, and thanks to a considerable slope it has excellent daylight exposure. Only the best grapes of this vineyard are used to make Barolo Gabutti.

About the Wine:
 The grapes are hand-picked in mid-October, being placed in perforated baskets for their transport to the cellar. The yield of grapes per hectare is 80 quintals. The fermentation takes place in thermoregulated stainless steel tanks at 28°C with frequent daily pumping over for 12-15 days. The tumultuous fermentation is followed by submerged-cap fermentation for 15 days in order to completely extract the tannins and aromas. The wine is placed in new, 10 hectoliter oak barrels, where it remains for 3 years. The wine is never filtered and is left to further age in the bottle.

Organoleptic Notes:
 Ruby-red color, not too dark, with garnet reflections. It has a clear, classic nose with notes of wood tar, spicy spices and a fruit strongly resembling black cherries in alcohol; the end is accompanied by the slightest hint of very delicate roses and violets. The mouth reflects these notes, with burnt wood and ash that lead to a sweet and syrupy taste of raspberry and cherry; the tannins are dense and ripe, bearing the vitality and exuberance given by this land.

Pairing: Stewed, aromatic red meats and game, roasted furred game, truffle game, ripened cheeses.

Notes:  According to the vintages, Barolo can be preserved for several decades. In order to obtain a right quality, we suggest to keep the bottles laid down, in the dark, in a dry chamber, room-temperature.