The Organic Cellar

Camparo Barolo Boiolo 2011 DOCG- Decanter Magazine 96 pts./ Tasting Panel Magazine 95 pts.

Camparo

Classification of Wine:

Barolo Denominazione di Origine Controllata Garantita

Varietal: 100% Nebbiolo

Vintage: 2011

Vineyard Designation:  La Morra, Barolo, Piedmont

Soil: South-east aspect clay-calcareous, calcareous-siliceous; marl of Sant’Andrea

Pruning: Guyot

Yield: 8 tons/ha

ABV:  15%

Sulfites: 51 mg/l

Winemaker:  Mauro Drocco

Winemaking

Following their harvesting by hand in October, the grapes are pressed and transferred into temperature-controlled stainless steel tanks. The fermentation is carried out in the traditional style, with daily pumping of the must over the cap for a minimum of 30 days. In the very best vintages the age-old method of punching down of the cap is used for around 40 days. The skins remain submerged in the must as if in infusion so as to extract as much aroma and flavor as possible. The wine is then drawn off and transferred into French oak casks holding around 25 hl, where the Barolo matures for 24 months. Finally, the wine is cellared in Bordeaux bottles with natural corks for a further 12 months prior to its release.

 

  2016 Decanter Gold 96 pts

  2016 Tasting Panel Magazine 95 pts.

 

Tasting Notes

Barolo features a brick-red colour with orange highlights; on the nose it releases aromas of coffee, tobacco, vanilla and red berries, accompanied by violets and roses. On the palate it is imperious, powerful, elegant, smooth and mouth-filling.  It makes a perfect match for dishes of character, red meats in general, game

and mature cheeses.  Serving temperature 8-20 °C 15-16 °C

Packaging Information

Bottle Size– 750 ml

Bottles/Case– 6

Case Size– 12”x10”x7”

Full Weight Case– 18lb

 

Pallet Weight– 876kg/1,931lb

 

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