Verduno Barbaresco
On the nose of this red wine from Piedmont (Italy) you get red berries, leather and menthol with some spicy aromas. The palate gives off flavors of raspberries, star anise and clove. A bright acidity gives this wine freshness. Enjoy with grilled steak and polenta. Available for deliveries within Metro Manila.
Grape Variety / Blend: nebbiolo
Winery / Estate: Castello di Verduno"
On the nose of this red wine from Piedmont (Italy) you get red berries, leather and menthol with some spicy aromas. The palate gives off flavors of raspberries, star anise and clove. A bright acidity gives this wine freshness. Enjoy with grilled steak and polenta.
| Product-Type: | Wine |
| Type: | red |
| Price Point: | 2,001 and above |
| Style: | Spicy & Powerful |
| Vintage: | 2012 2014 |
| Blend/Grape Variety: | nebbiolo |
| Volume: | 750 ml |
| Alcohol: | 14.50% |
| Country: | Italy |
| Region: | Piedmont |
| Estate: | Castello di Verduno |
| Appellation: | DOCG Barbaresco |
| Fermentation: | Natural |
| Wine-Making Process: | Organic |
| FOOD PAIRING: RED MEATS: | Grilled |
| FOOD PAIRING: PIZZA & PASTA: | Meat based |
Winery
Castello di Verduno is an historic Piemontese estate that makes classic Barolo and Barbaresco from prime vineyard sites in both appellations. The winery is located in Verduno, the northernmost commune of Barolo. The winery has a total of 10 hectares – five in Verduno planted to Nebbiolo & Pelaverga and five in Barbaresco planted to Nebbiolo, Dolcetto and Barbera.
Although Franco Bianco and his wife Gabriella are the titular heads of the estate, they have a very talented young winemaker, Mario Andrion, who has run the cellar since 2000. Mario was trained in Italy, but has also worked harvests in Oregon. Franco and Gabriella’s daughter Marcella is increasingly involved in day to day operations.
The winery’s philosophy is to produce wines that speak of place in a classic way and are also sustainable and protect the land. As such, they practice organic farming and are meticulous both in the vineyard and in the cellar. Mario uses minimal SO2 and also vinifies with indigenous yeast. Their wines are firmly traditional in style though never rustic; in fact just the opposite, they retain a rare elegance and purity.
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