Barolo, Piedmont, Italy
"The grapes come from the Municipality of Novello at an altitude of 350-400 meters above sea level; this area benefits from a marl-clay composition with good permeability and excellent southern exposure. The two crus Ravera and Cerviano Merli meet to give life to an excellent Barolo, with the most typical characteristics of these vineyards
The "organic vineyards" are made up of Nebbiolo (10% Michel, 80% Lampia and 10% Rosè) with clonal material of Italian origin, the breeding is Guyot with 4,700 plants per hectare, the yield per hectare is 70 hl.
Traditional submerged cap vinification, for twenty days, with daily pumping over and regular punching down, at a temperature of 30/35°C, to favor the extraction of color; then drawn off, after a stay of 4 months, in steel tanks, it matured for over two years in oak barrels, tonneaux of French origin, subsequently aged in the bottle until today in an underground environment with a constant temperature of about 16 degrees.
Ruby red in color to which brick reflections are added after a few years of refinement, on the nose a sweet scent of red fruit, strawberry, cherry and wild berries with a hint of white pepper, typical of these crus and of the land of Novello; in the mouth warm sensation of vanilla, red fruits, rather dry, soft and enveloping, with sweet tannins; the spice also returns to the mouth joining the fruit in an unparalleled elegance."
Exceptional with game, red meats in general, braised and roasted. Excellent meditation wine. After a few years of aging, the combination with black chocolate and cocoa-based sweets is very interesting.
Serving temperature: 18-20°C
"The Mario Giribaldi farm was born at the beginning of the 20th century and has been going on for three generations. Those were difficult times then and agriculture was not only one of the rare sources of livelihood but also a source of pride for those links with a land that made people suffer, but people were used to sacrifice themselves for the land.
Today, following the example of tradition and for the love of a real and living thing like wine, Mario Giribaldi continue the discourse started by his fathers and even earlier by his grandparents, with the same will and passion. Giribaldi is a family business not only because they represent the third generation of a family that for years has dedicated itself to the cultivation of their land, but above all because today they are a great FAMILY of ten people who every day, proudly and together, share the passion for own work.
How much does the quality of the wine depend on the work in the question that’s often heard. It is difficult to quantify and define the importance of one and the other work. Surely everything starts from the vineyard and therefore from the choice of location, from the search for the best plant for that type of subsoil and attention and knowledge, where everything comes from experience rather than from books. The cellar processes are the traditional ones, with a focus on respect for tradition and therefore of the experience handed down and with the use of modern machinery that is able to respect and better preserve the quality of the grapes."