Altare Elio – Barolo DOCG 2009
€85.00
| YEAR | 2009 |
|---|---|
| Producer | Altare Elio |
| APPELLATION | Barolo DOCG |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | Drink now, to 2025 and beyond. |
| Green | Sustainable |
In 1976, in the midst of crisis and economical difficulties, Elio Altare, son of farmen in La Morra, decides to visit Burgundy to study the successful wineries there. From this trip, he comes back with a strong realization: in order to produce wine able to be appreciated world-wide, strong changes had to be made not only in viticulture and vinification, but in the mentality as well.
Disinherted by his father, Elio’s mission nonetheless manages to gather around him a new generation of local winermakers and to pursue experimentations that will change the history of Barolo forever. Not only the use of French oak small barrels, but also the care in the vineyards starting from the respect for nature and its processes, and new cellar techniques.
Today, Elio Altare is already in the hisory of his lands and wines, but his energy is still there. HIs daughter Sivia is now at the head of the winery, with the same attention and small production that have always characterized it, making the wines hard to find, and pursuing new winemaking experiments. Elio, jn the meanwhile, follows new projects: the production of a white wine in Liguria, the production of Castelmagno and the recovery of an old indigenous grape in Alta Langa.
Structured but round wine. In the mouth ripe fruit (plum and black cherries), menthol note and aromatic herbs are matched with freshness and a solid tannin.
Perfect with braised meat or seasoned cheese.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
No use of chemicals or pesticides. Use of copper sulphate only and organic producs
native yeasts, spontaneous malolactic fermentation, no filtering or clarification. Rotofermentor for 4-5 days, then aging in used French barriques for 24 months.
