AROMA:
Still rather fresh nose, with hints of red berries steeped in delicate vanilla.
COLOUR:
Very deep ruby-red colour.
TASTE:
Dry, full taste, packed with body and structure combined with polyphenolic compounds that cater for lengthy ageing.
This is a fine, on the whole still “young” wine showing great potential. It will be at its best after 3-4 years stored lying down in cool, dark surroundings.
Virna Barolo Sarmassa has crushing and de-stemming, maceration on the skins for approx. 15-20 days at a maximum temperature of 29-31°C. After drawing off and the first rackings, the wine is aged in Slavonian oak casks and small 500-litre barrels made of French oak (Allier) for around 18 months. It completes its maturation in stainless steel, prior to bottling; the bottles are then stored lying down for at least 6 months before labelling and shipping.
FOOD COMBINATION:
Red meat, meat braised in the same wine and mature cheese. Serving recommended in large glasses at a temperature of 17-18°C.
