Barolo 2018, Scarzello
Ready now or drink by 2032
Aged cheese, beef fillet with truffle, beef tartare
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By Daniela Pareschi
Exclusively for Roscioli Wine Club & Rimessa Roscioli
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This Barolo is produced with carefully selected grapes harvested by hand generally around the first ten days of October. The bunches, taken to the cellar, are then gently crushed and destemmed to carry out the alcoholic fermentation, which takes place in stainless steel containers at a controlled temperature, with a long maceration on the skins which can even go up to 50 days.
This is how the racking and refinement of the wine takes place, in 600-litre oak barrels for at least 24 months, before bottling and subsequent maturation in the bottle for a further 24 months.
This winery is the realization of a dream that has belonged to the Scarzello family for generations, and this is what makes this reality unique. The winery is located in Barolo, the heart of Langhe, where a generous land has been offering extraordinary wines for centuries. This is a beautiful drinkable and structured Barolo and perfect integration of acid, tannins, alcohol and a touch of fruit.