The epic vintage of 2016 has produced one of the finest Barolo’s of the decade. Good snow melts from a healthy winter, followed by cool and warm days of Spring and Summer were than complimented by a gorgeous Autumn. Cool evenings and sunny days maintained a balanced weather pattern that was harmonious with the long growing of the Nebbiolo grape. The 2016 is a keeper!!
The Attimo Barolo, produced with Nebbiolo grapes, was harvested in the lower part of the vineyard in the town of Novello, and features a ruby red color, tending towards intense garnet with aging. The bouquet recalls hints of rose and combines elegance with finesse. It features a well-balanced and fresh flavor with delicate tannins.
Color: Ruby red, tending to garnet with aging.
Bouquet/Smell: Combines fresh strawberries with elegance
Taste: Pleasantly tannic flavor, persistent and elegant.
Harvest was in late October-early November. The grapes are harvested by hand in perforated baskets, which hold around 18 kg and allow air to pass through the bunches. The pressing is soft. The grapes are then placed on a vibrating roller where they are cleaned of any insects and undergo an initial selection, eliminating the unsuitable fruit. The grapes are subsequently sent via a conveyor belt to the crusher-destemmer, which vibrates to delicately separate the stalk from the fruit. The grapes are then softly pressed. Dried grapes and leaves are also eliminated with the stalks. This selection allows for a very clean working method.
2016 is celebrated as one of the greatest vintages in Barolo thanks to ideal conditions throughout the growing season. These wines can age for decades but are also enjoyed in their youth.
Natural cold maceration for approximately one day. 8/10 days of fermentation, with automatic punching down in the first few days and pumping over at key stages in the process. Racking and gentle pressing to obtain only the best-quality wine. Natural malolactic fermentation in a temperature-controlled environment (20°C).
Aged in cement tanks until shipped to Denver. Further stabilizing and aging in Slovenian, 2500HL Tonno’s for 6 months.