Vigna La Delizia
- CellarTracker Bewertung: 91
- Wine Spectator Bewertung: 89
- Wine Enthusiast Bewertung: 90
None
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Attributes
Producer:
FontanafreddaYear:
1998Appellation:
Barolo DOCGCategory:
Red wineRegion:
PiemontLand:
ItalyVariety:
NebbioloCharakter:
kräftig, dicht, gehaltvoll -
Complete description
Vintage Description:
Mature, complex aromas that develop from rose petals and hay to red berries and spicier notes of orange zest, cloves, tobacco, liquorice and leather, always framed by hints of earth and mushrooms. Slim and yet intense on the palate, the ripe tannins and the bright acidity are presenting finely and harmoniously with age. (hus, 4/22)wine:
wine title:
Vigna La Deliziacountry:
Italyregion:
PiedmontArea:
LangheProducer:
FontanafreddaCategory:
Red wineWeincharakter:
intense & opulentappellation:
Barolo DOCGGlass:
BurgunderPremiumglass:
Burgunder Grand CruIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
8Ideal drinking maturity (years after harvest) up to:
30food recommendation:
Roast wild hare spicy prepared, Braised leg of lamb, Beef with mushroom sauce, Spicy grilled beef steak, Braised beef in red wine sauce, Braised goose leg, Venison with mushrooms, Wild boar steak, Hard cheeseGrape variety:
Nebbioloyear:
1998Soil:
Limestone, gray marl and sand, formed from marine sediments.Alcohol level (%vol):
14Residual sugar:
dryErnte:
Picked by hand in the first half of October and sorted several times.Grape variety abbreviation:
NEVinification:
Traditional fermentation on the skins for around 3 weeks with frequent pump over for increased extraction.vineyard:
The vineyard "La Delizia" in Serralunga d'Alba with a size of 8.2 ha is located in a natural basin in a medium hilly area (400 m asl) with south/southwest exposure.Abfüllung:
Clarification with albumen and further bottle ageing for more than a year.Vine training:
Guyot, 4,400-5,000 vines/haAgeing:
Matured for 3 years in large oak barrels from Slavonia and central France.
