Terre di Bo – Barolo
| Winery: | Terre di Bo |
| Category: | Red Wine |
| Type: | Italian Nebbiolo |
| Region: | Piedmont |
| Grapes: | 100% Nebbiolo |
| Vinification: | Grapes are harvested manually in October, followed by destemming, pressing, and maceration with skins for 12 to 15 days. Malolactic fermentation is completed before winter. In the spring, it is placed in oak barrels, and aged for 24-28 months. |
| Color: | Garnet red, sometimes even intense, with orange reflections that become accentuated over the course of its evolution. |
| Bouquet: | Lightly spiced with hints of flowers and small red fruits. |
| Palate: | Well structured, sustained by soft tannins, dry, and persistent. |
| Pairing: | Ideal with roasted and grilled meat, game, aged cheese, porcini mushrooms, and truffles. |
| Serving: | 18˚- 20˚C [64˚ – 68˚F]. Decant one hour before drinking to let the wine breathe. |
About the Piedmont Region:
Location: Northern Italy, West
Notable Reds: Barbera, Barolo, Dolcetto, and Nebbiolo
Notable Whites: Arneis, Cortese, Moscato, and Spumante
Native vines are abundant and were subsequently cultivated by the ancient Romans. Ancient Greeks called this area Oenotrua (meaning “land of vines”). With its close proximity, France has been a significant influence on the region, particularly Burgundy, which is evident in the varietal styles of most Piedmontese wines.
The region is located in the foothills of the Alps, bordering both France and Switzerland. Between its mountainous terrain and the Po Valley, only 30% of the land is suitable for vineyard plantings. The valley and the mountains also contribute to the area’s noted fog cover, which aids in the ripening of grapes. The region has a colder, continental winter climate, and significantly low rainfall due to the ‘rain shadow’ effect of the Alps.