CALICE BAROLO -  2012 0.75L - 1 bottle - Villadoria

Name: Calice

Appelation: Barolo DOCG

Year: 2012

Grapes:  Nebbiolo 100%

Alcohol: 13,5% 0.75L 

Colour: Garnet red colour with an ethereal, appealing,
Bouquet: Intense bouquet reminiscent of dried roses and violets, cherries in alcohol, vanilla, tobacco, truffle and pepper.

Palate: The taste is dry, full, robust and austere but velvety and harmonious.

Serving Temperature: serve at about 18-20°C. It is recommended to open the bottle one hour before serving.

Soil type: The grapes come exclusively from mid-altitude hill vineyards situated in Serralunga d’Alba, all owned by the Lanzavecchia family. To be exact, they chose the heart of Sorì Lazzarito, a vineyard known for the production of top quality grapes. Exposure in south south-easterly. The soil is calcareous marl originating in the Helvetian Miocene age, with some layers of sannd and exposure of the chosen vineyards result in the production of high-quality, prized grapes

Vinification: The grapes are destemmed and then very soft-pressed. Fermentation takes place in temperature controlled stainless steel tanks (29°C), Duration of maceration varies from 20 to 30 days, depending on the crop. The minimum ageing period required by law is three years after the year of harvest; it takes place in 30 and 50hl Slovenian oak casks for about 30 months, after which ageing is completed in the bottle for a few months before being put on sale.

CALICE BAROLO - 2012 0.75L - 1 bottle - Villadoria

59,00€ Regular Price
51,70€Sale Price
  • Calice represents both the complexity and the disarming simplicity of something that tends towards perfection, that contains everything, like the chalice of life, or simply a wine glass. The perfection of the circle that gathers everything into itself. In the same way, Barolo, a wine noted for its longevity and structure, becomes the symbol of this journey taken with patience and love, like a climb towards the top of a mountain.

  • Red meat dishes, braised meat and gamebirds such as pheasant and partridge, mature cheeses.