Winery BatasioloBarolo Brunate
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 Brunate from the Winery Batasiolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barolo Brunate of Winery Batasiolo in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Barolo Brunate
Pairings that work perfectly with Barolo Brunate
Original food and wine pairings with Barolo Brunate
The Barolo Brunate of Winery Batasiolo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef and spice stuffed peppers, lasagne bolognaise (mascarpone) or tajine with 2 meats and preserved lemons.
Details and technical informations about Winery Batasiolo's Barolo Brunate.
Discover the grape variety: Cabernet-Dorsa
Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.
Last vintages of this wine
The best vintages of Barolo Brunate from Winery Batasiolo are 0
Informations about the Winery Batasiolo
The Winery Batasiolo is one of of the world's great estates. It offers 72 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
