Winery SordoSori Gabutti Riserva Barolo
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 Sori Gabutti Riserva Barolo from the Winery Sordo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sori Gabutti Riserva Barolo of Winery Sordo in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sori Gabutti Riserva Barolo
Pairings that work perfectly with Sori Gabutti Riserva Barolo
Original food and wine pairings with Sori Gabutti Riserva Barolo
The Sori Gabutti Riserva Barolo of Winery Sordo matches generally quite well with dishes of beef, pasta or lamb such as recipes of korean bibimbap, very simple spaghetti carbonara or lamb with coconut milk.
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 Sori Gabutti Riserva Barolo from Winery Sordo are 0
Informations about the Winery Sordo
The Winery Sordo is one of of the world's great estates. It offers 44 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
