Vintage 2018
The 2018 vintage opened with a long winter extended until March, with plenty of rainfall, restoring the soil’s water supply. Flowering and subsequent berry set took place regularly and in optimal climatic conditions. Green harvesting became necessary for nearly all varietals in order to curb production. Development was gradual during the summer; a long period of constant fine weather helped the grapes to ripen without the harvest needing to be brought forward. It has been a vintage that demanded the attention of winegrowers in their management of the vineyard in order to achieve the best results possible.
Wine details
Vintage: 2018
Winemaker: Paolo Giacosa
Grapes: 100% Nebbiolo
Growing Area: Meriame - Serralunga d'Alba: Foglio 3 - Part. 113
Alcohol: 14,50 %
Food: It pairs with game, roasts, mature cheeses. Also appreciated as an after-dinner drink.
Characters
Young Aged
Light Bodied
Sweet Dry
Steel Oak
Winemaker's Notes
Colour: Deep ruby red with intense hues lighly purple.
Nose: Wide bouquet, intense and complex, where the youthful soul that originates from the maceration of the whole grape blends with the complexity of the tertiary aromas: rose, violet, raspberry alternate with liquorice, spices, tobacco.
Palate: Wide, structured and vibrant tannins, elegant, long finish with a strong personality.
Serving: 16 - 17 °C
Cellaring: 15 - 20 years
Vineyard Information
Exposure: O
Vines age: 60 years
Soil: clay-limestone
Yield: 6500 kg/ha
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable Viticulture
Winemaking Information
PRE-FERMENTATION PROCEDURES: grape bunches are hand-sorted on a vibrating table and chilled with dry ice to avoid oxidation and reduce considerably the use of sulphur. A part is destemmed: berries are hand-sorted on a second vibrating table and finally softly crushed. The remaining part is introduced as whole berries in the fermentation tank, to make the carbonic fermentation.
This process is “100% screw conveyor free” to handle grapes as gently as possible.
FERMENTATION PROCESS: the must is cooled and partially submitted to a cold maceration to preserve its best characters before fermentation in stainless steel vats and conic oak vats at controlled temperature. The maceration is medium- long acting, avoiding aggressive movements in the solid part, to better preserve the entire grape bunches.
OAK REFINEMENT: the ageing is made in oak casks of 1000 liters capacity for 26 months.
The difference is...
Barolo Beriame’s strength is a winemaking style that is distinguished from the rest of the other Barolos produced in Enrico Serafino: aromatic finesse and a very distinctive freshness are the main features of the wine, together with a complex youthfulness.
