The noses are violet, dried rose, balsamic, mushrooms, mature fruits, tobacco.
Raineri Gianmatteo Barolo is dry, deep and lasting, elegant tannins, full-bodied, well balanced.
The farming is sustainable, with grass kept short, copper and sulfur. At least two green harvests between July and August, followed by manual selection at picking time. Grapes harvested by hand in mid-October in 20kg crates. Clusters are crushed and destemmed in the cellar. Fermentation and maceration last about 21 days at controlled temperature (30°-31°C; 86°-88°F) in stainless steel horizontal fermenter. About two months of malolactic fermentation followed by 24 months aging in large casks (French oak). No filtration, no fining.
Pasta with rich sauce, steak, braised meat, lamb and game, hard cheese.