Montaribaldi Barolo "Borzoni" Piedmont Italy

Montaribaldi Barolo "Borzoni" Piedmont Italy - Grape & Bean

Montaribaldi Barolo "Borzoni" Piedmont Italy

  • €25 OFF mix any 12 bottles
  • €10 OFF mix any 6+ bottles
Regular price €46,00

Known as ‘The King of Wines, The Wine of Kings,’ Barolo is one of Italy’s most celebrated reds. Aged two years in barrique, this is the Nebbiolo grape at its classic best.

This Barolo shows jammy aromas of cherry preserves and raspberry. You’ll also detect a note of greenness that comes across as dried sage. with fine-grained tannins and a long finish.

More information :

In 1968 Pino Taliano founded Taliano Guiseppe; he acquired vineyards throughout the Piedmont; his desire was to create a diverse array of holdings that could highlight the different soils, climatic conditions and traditional varietals of the Piedmont region. In 1994, Pino's son Luciano took over the running of the vineyards and changed the name of the family business to Azienda Agricole of Montaribaldi.

The name Montaribaldi refers to the ancient Roman road that linked the winery to the different vineyards throughout the Piedmont.

A dedicated proponent of traditional Piedmontese wine, Luciano works almost exclusively with indigenous grape varietals and prefers to avoid using modern techniques, relying instead on the history of family domaine and the teachings of his father to guide his hand. Today, Montaribaldi has 23.5 hectares of vineyards scattered across the different terroirs of the Piedmont, all linked to the winery by the Montaribaldi road. Just like his father before him, Luciano's goal is to make terroir-driven wines that reflect the unique qualities of these vineyards.

Luciano works to nurture his vision by aggressively controlling yields, avoiding pesticides and herbicides, and planting cover crops to foster biodiversity. The vision of the domaine reflects the mantra of "place over process" and the winemaking is done in such a way as to bring this to fruition: each parcel is vinified and bottled as a single cuvée to highlight the typicity of the terroir and varietal. Native yeast is used whenever possible, and sulphur, new oak, and other additions are kept to a bare minimum.

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