Wine Article
2011 Aurelio Settimo Barolo Rocche dell'Annunziata
Last edited on 12/25/2017 by fries
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Tasting notes
This Barolo is deep garnet red in colour, with a long-lasting bouquet clearly showing spices, accompanied by characteristic violet and wild fruit overtones.
The taste is elegant and full-bodied, with soft, mouth-filling tannins.
The variety’s typical qualities are confirmed as a result of the vintage, tannic balance and traditional ageing in large casks.
Basic informations
Alcohol percentage: 14.5 %
Sugar rate: 0.2 g/l
Ageing: 12 months in concrete tanks, 24 months in big oak casks of French wood
Number of bottles produced: 6,651
Method: according to tradition: fairly lengthy fermentations on the skins (submerged cap for 15-20 days), with frequent breaking up of the cap and pumping over of the must, followed by maturing in oak casks holding between 2,500 and 3,500 litres.
Temperature: controlled (27° – 28° C)
Length: 15-20 days
Malolactic: done in concrete
Ageing: traditional, 24 months in big oak casks
Age of barrels: 10-15 years
Wood type: French oak (Allier and Nevers)
Barrels type: big casks
Level of toast: not toasted
Percentage of New Barrel: 0 %
Aging time in wood: 24 months
Minimum ageing in bottle: 6 months
Vineyard
% of Grape / Cépage: Nebbiolo (Lampia) 100%
Soil: calcareous
Exposure: South – South-West
Agricultural method: EC regulation 2078
Date of Harvest: 21 – 23/09/2011
Type of Harvest: by hand, with a careful selection of bunches
Chemical Analysis
Dry Extract [g/l]: 27.9
Total Acidity [g/l of tartaric acid equivalent ]: 5.92
Volatile Acidity [g/l acetic acid equivalent]: 0.50
Total SO2 [mg/l]: 81
This Barolo is deep garnet red in colour, with a long-lasting bouquet clearly showing spices, accompanied by characteristic violet and wild fruit overtones.
The taste is elegant and full-bodied, with soft, mouth-filling tannins.
The variety’s typical qualities are confirmed as a result of the vintage, tannic balance and traditional ageing in large casks.
Basic informations
Alcohol percentage: 14.5 %
Sugar rate: 0.2 g/l
Ageing: 12 months in concrete tanks, 24 months in big oak casks of French wood
Number of bottles produced: 6,651
Method: according to tradition: fairly lengthy fermentations on the skins (submerged cap for 15-20 days), with frequent breaking up of the cap and pumping over of the must, followed by maturing in oak casks holding between 2,500 and 3,500 litres.
Temperature: controlled (27° – 28° C)
Length: 15-20 days
Malolactic: done in concrete
Ageing: traditional, 24 months in big oak casks
Age of barrels: 10-15 years
Wood type: French oak (Allier and Nevers)
Barrels type: big casks
Level of toast: not toasted
Percentage of New Barrel: 0 %
Aging time in wood: 24 months
Minimum ageing in bottle: 6 months
Vineyard
% of Grape / Cépage: Nebbiolo (Lampia) 100%
Soil: calcareous
Exposure: South – South-West
Agricultural method: EC regulation 2078
Date of Harvest: 21 – 23/09/2011
Type of Harvest: by hand, with a careful selection of bunches
Chemical Analysis
Dry Extract [g/l]: 27.9
Total Acidity [g/l of tartaric acid equivalent ]: 5.92
Volatile Acidity [g/l acetic acid equivalent]: 0.50
Total SO2 [mg/l]: 81