Marchesi di Barolo "CRU di Barolo" 2016
1 Barolo d.o.c.g. Coste di Rose 2016
1 Barolo d.o.c.g. Cannubi 2016
1 Barolo d.o.c.g. Sarmassa 2016
Before that, the wine made from the nebbiolo grape variety offered a completely different taste experience: it was a sweet, sparkling wine. As a matter of fact, in 1787 Thomas Jefferson, who was later to become President of the United States, tried nebbiolo while he was staying at Hôtel d’Angleterre in Turin. In his travel journal, he described it with these words:Before that, the wine made from the nebbiolo grape variety offered a completely different taste experience: it was a sweet, sparkling wine. As a matter of fact, in 1787 Thomas Jefferson, who was later to become President of the United States, tried nebbiolo while he was staying at Hôtel d’Angleterre in Turin. In his travel journal, he described it with these words:
"As silky as Madeira, as astringent as Bordeaux and as brisk as Champagne."
Thomas Jefferson.
It was only later, thanks to an intuition of Marchesa Giulia di Barolo, that the wine took its full-bodied, stable and noble character. She decided to build new cellars to make wine in large casks, a place that was protected from the cold temperatures of late autumn.
Still today, in five of these centuries-old oak casks, thanks to constant and careful maintenance, Barolo renews its history every year.
1 Barolo d.o.c.g. Coste di Rose 2016
1 Barolo d.o.c.g. Cannubi 2016
1 Barolo d.o.c.g. Sarmassa 2016
Before that, the wine made from the nebbiolo grape variety offered a completely different taste experience: it was a sweet, sparkling wine. As a matter of fact, in 1787 Thomas Jefferson, who was later to become President of the United States, tried nebbiolo while he was staying at Hôtel d’Angleterre in Turin. In his travel journal, he described it with these words:Before that, the wine made from the nebbiolo grape variety offered a completely different taste experience: it was a sweet, sparkling wine. As a matter of fact, in 1787 Thomas Jefferson, who was later to become President of the United States, tried nebbiolo while he was staying at Hôtel d’Angleterre in Turin. In his travel journal, he described it with these words:
"As silky as Madeira, as astringent as Bordeaux and as brisk as Champagne."
Thomas Jefferson.
It was only later, thanks to an intuition of Marchesa Giulia di Barolo, that the wine took its full-bodied, stable and noble character. She decided to build new cellars to make wine in large casks, a place that was protected from the cold temperatures of late autumn.
Still today, in five of these centuries-old oak casks, thanks to constant and careful maintenance, Barolo renews its history every year.