Winery Attilio GhisolfiBarolo Ciabot Minat Riserva
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Barolo Ciabot Minat Riserva from the Winery Attilio Ghisolfi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barolo Ciabot Minat Riserva of Winery Attilio Ghisolfi in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Barolo Ciabot Minat Riserva of Winery Attilio Ghisolfi in the region of Piedmont often reveals types of flavors of earth, red fruit.
Food and wine pairings with Barolo Ciabot Minat Riserva
Pairings that work perfectly with Barolo Ciabot Minat Riserva
Original food and wine pairings with Barolo Ciabot Minat Riserva
The Barolo Ciabot Minat Riserva of Winery Attilio Ghisolfi matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew express, very simple spaghetti carbonara or lamb breast with onions and tomato sauce.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Barolo Ciabot Minat Riserva from Winery Attilio Ghisolfi are 2012, 2010, 0
Informations about the Winery Attilio Ghisolfi
The Winery Attilio Ghisolfi is one of of the world's greatest estates. It offers 21 wines for sale in the of Barolo to come and discover on site or to buy online.
The wine region of Barolo
"King of wines, wine of kings": exceptional Piedmont red, 100% Nebbiolo. Garnet robe evolving to brick, complex signature aromas of faded rose, sour cherry, tar, white truffle, leather, undergrowth and spice. Firm tannins and lively acidity structure a long ageing (15-30 years+). Minimum 38 months ageing including 18 in barrel (62 for Riserva).
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
