Winery Le ClivieBarolo
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 from the Winery Le Clivie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barolo of Winery Le Clivie in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Barolo
Pairings that work perfectly with Barolo
Original food and wine pairings with Barolo
The Barolo of Winery Le Clivie matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison stew to be prepared the day before, smoked salmon pasta gratin or pumpkin parmentier hash.
Details and technical informations about Winery Le Clivie's Barolo.
Discover the grape variety: Monerac
Coloured, simple fruity reds with a sustained purple robe, soft tannins, an airy palate and moderate acidity; aromas of red and dark fruits. Productive. Grown in small quantities in southern France for IGP wines, contributes to southern blends and belongs to modern intraspecific hybrids for accessible table wine production. French black grape obtained in 1956 through a complex cross.
Last vintages of this wine
The best vintages of Barolo from Winery Le Clivie are 2011, 2012, 0, 2014
Informations about the Winery Le Clivie
The Winery Le Clivie is one of of the world's greatest estates. It offers 41 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
