Description

Gianfranco Alessandria Barolo DOCG

A deep ruby color leads into aromas of red cherry, flowers, chalk and mint that show the brightness of a great vintage wine. The palate opens up with flavors of dark berry fruits, earthy spice and black currants balanced by a superior structure of lengthy tannins, good acidity, brisk minerality and a persistent finish. Pair this wine with game meats such as venison, meaty pastas and aged cheeses.

The Wine undergoes maceration on the skins for about a week, it is then aged in 45% new wood French barriques for 24 Months, and further aged one year in the bottle before release.

Robert Parker 92 Points

Gianfranco Alessandria Barolo DOCG Notes To Your Senses:

• TASTE: Dark berry fruits, earthy spice and black currants balanced by a superior structure of lengthy tannins, acidity and a brisk minerality
• AROMA: Red cherry, flowers, chalk and mint
• APPEARANCE: Deep ruby red
• ABV: 14.5%
• PAIRING: Game meats, meaty pastas and aged cheeses

Red Wine:

Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.

Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!

Master Sommelier Little Known, Big Facts:

• The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
• The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
• The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
• Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
• Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
• A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
• If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
• Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
• Smell is by far the most important sense when it comes to drinking wine
• Wine was first developed in Mesopotamia, not France
• French wines are labeled following the soil on which they are produced, not according to the grape used
• When chilling wine, adding salt to ice will cool it down faster

Warnings:

You must be 21 or over to purchase this product

Instructions:

Serve chilled or at room temperature