Barolo, DOCG, 2019, Matteo Ascheri, Piemonte, Italy 14%, 0.75l

Product detailed description

Barolo originates from a precise selection that began in the best vineyards of the Asche winery and continued in detail without compromise to achieve a satisfying goal with passionate customers. Intense garnet red color. A rich and composite bouquet of ripe fruit, spices and sweet tobacco, followed by notes of licorice and a pleasant minty aroma. The wine is round in taste with a velvety tannin feeling, a well-balanced fruity character. Ideal pairing with roasted and grilled red meat and mature cheeses. We recommend serving at a temperature of 14-16°C. Fermentation takes place according to the traditional method, at a controlled temperature of 28°C in stainless steel tanks for 14 days, then matures for 24 months in barrel and one year in bottle. 

BAROLO WINE: This is by definition a great Italian wine made exclusively from the Nebbiolo grape. Barolo wine comes from a village in the eponymous village of Langa, a few kilometers south of Alba. It is now produced in eleven "communes" or village territories, located in the picturesque hills of Langa shaped by centuries of vine cultivation and dominated by medieval castles - including Barolo itself. Thanks to the agricultural genius of Count Camillo Benso di Cavour (who was also Italy's first Prime Minister) and the intuition of Giulia Colbert Falletti, the last Marquis of Barolo, Barolo wine began to be produced around the middle of the 19th century. This wine, particularly rich and harmonious, has become the best ambassador of the Savoy Family, representing Piedmont at all the royal courts in Europe. Along with Barbaresco, Barolo saw the rise of many associations in its favor during the 20th century, starting with "Pro-Barolo" and culminating in the establishment of the Consorcio and the granting of DOC  and then DOCG status and finally, in 2005, the control plan for certification required by the European Union. These captivating qualities led the nobility of the 19th century to give it the title of “king of wines and wine of kings”. Barolo must be aged  for at least three years, one and a half of which must be in oak barrels. If the aging is extended for five years, the wine will receive the title of "Riserva". The vineyards for the Barolo DOCG area are  La Morra, Monforte, Serralunga d'Alba, Castiglione Falletto, Novello, Grinzane Cavour. Verduno, Diano d'Alba, Cherasco and Roddi. Color  the wine is full and intense garnet red and the aromas are fruity and spicy. Red berries, liquered cherries and jam are present in the nose and mouth, along with roses, faded violets, cinnamon, pepper, nutmeg, vanilla and occasionally licorice, cocoa, tobacco and leather. One of the last and most important Barolo researches was the gathering of the "cru list" or other geographical definitions and their inclusion in the disciplinary regulations in 2010.

Why do we like it?

Appreciated by fans and connoisseurs of archive wines. 

Manufacturer 

 Giacomo Ascheri began his origins in the area of ​​La Morra, in places called Ascheri, at the beginning of the 19th century, the first planting of vines and the first wine products began.  At that time, the viticultural situation in the Langhe region was still very primitive. Wines were mostly sold in bulk. Wine sales were concentrated in larger towns, such as Alba, where whole wagons full of wine were sold in the square. In most cases, the grape processors did not offer the vintners a reward until the following year, when they had already produced and sold the wine. 

MOTTO: in a world where wines are usually made from the same varieties, the same technology, the same ingredients, the same wood for aging and above all the same advisors, our aim is to get a wine that expresses the vineyard, the grapes from which it is made and above all our ideas.

The philosophy of Matteo Ascheri Wine is becoming more uniform all over the world because producers grow the same grapes, use the same technologies, the same ingredients, the same aging barrels and especially use the same winemakers. My goal is to create a distinctive wine that expresses its vineyard site, the grape varieties used and especially my own ideas about how it should be produced. In fact, I have planted new Nebbiolo selections in our vineyards in the Barolo area, which have produced very interesting results.
In any case, I do not believe in using a single "superclone", but rather "families of clones" that represent different nuances of the cultivar, always taking into account the vineyard site and the desired characteristics of finished wine. My preferred rootstock is known as 420A. I like it for its low vigor, which allows the fruit a longer ripening time on the plant and a later harvest time. On the Bra estate, located in the Roero area, right on the hill that can be seen from the city of Bra, I have instead developed an innovative philosophy associated with new varieties that, together with traditional varieties, can extract the best from this marine sandy soil. In addition to the selection of plant materials, I have also developed specific cultivation techniques for each phase of the vine's vegetative cycle and my own style of soil management. New pruning systems, fast and careful care  and green harvests are examples of the way I "lead" our vineyards. In the winery, I vinify our grapes without the help of too much technology. I do not have rotary fermenters, must concentrators, reverse osmosis filters,  I do not have rotary fermenters, must concentrators, reverse osmosis filters, micro-oxygenators and similar equipment. I don't even have a big external consultant. I want to possibly make my  own mistakes.