1955 wine Barolo is one of the great wines of Italy. Made from Nebbiolo grapes, matured for a minimum period of 30 months - traditionally in large Slavonian oak casks.
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Vinification: the wine fermentation is
traditional: medium-long (15 days) in
stainless steel vats with a floating cap
at a controlled temperature (30-31° C).
The must then stays in contact with the
skins for further 15 days to optimize the
extraction of the polyphenolic substances and help start the subsequent
Ageing: one year in barriques from
Allier and two year in oak casks still
from Allier (2000 lt). After a soft clarification, the wine is bottled for a further
period of maturation in the bottle, the
lenght depends from the characteristics of the vintages, but never less than
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