Barolo, Luca Bosio, 2016

Sweet nose of black fruits and warm earth. The palate is ripe and rich with dark fruits, tea and floral notes. Full but ripe tannins frame the finish. Garnet red in colour, this Nebbiolo shows an incredible variety of aroma due to the grape’s natural characteristics and long ageing period that add complexity, body and class. It has great structure and big tannins, that smooth out during the ageing process, with a structure that perfectly matches with its massive aromas.

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£23.99

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Barolo, Luca Bosio, Piedmont, Italy 2016

Tasting Note

Sweet nose of black fruits and warm earth. The palate of this Barolo is ripe and rich with dark fruits, tea and floral notes. Full but ripe tannins frame the finish. Garnet red in colour, this Nebbiolo shows an incredible variety of aroma due to the grape’s natural characteristics and long ageing period that add complexity, body and class. It has great structure and big tannins, that smooth out during the ageing process, with a structure that perfectly matches with its massive aromas.

Producer Info

Luca Bosio Vineyards, now in its third generation, was established in 1967 by farmers Egidio and Angela. Their son, Valter Bosio married Rosella and along with their son Luca, a graduate winemaker, work tirelessly to keep up the family tradition. Luca has brought a wave of freshness and novelty both in technical and commercial areas. After the success of his innovative and progressive ideas, and under the constant support of the family, the company has taken the name of Luca Bosio Vineyards.

Luca Bosio Vineyards winery are located in the centre of the Langhe region of Piedmont. The company has 60 acres of vineyards and sources additional grapes from vineyards in Piedmont.Hand harvested grapes from Verduno are de-stemmed and fermented in vat over 24 days. Aged in large old oak casks for 36 months.

The Nebbiolo grapes for this wine come from vineyards located in Barolo villages, at 200 to 300 ft. above sea level. The average age of the vines is 50 years and they are grown on a southern exposure in calcareous clay soils, at a density of about 2200 plants per acre. After harvesting, the grapes are pressed and the must is fermented in temperature-controlled steel tanks after a short period in contact with dry ice to increase complexity and aroma. Skin maceration takes place over 10 days, assuring good colour and body. The wine spends 36 months in oak Slavonia casks, and ages an additional six months in bottles prior to release.

 

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