The Roberto Sarotto Barolo is a first-class red wine in a glass. It reveals a wonderfully dense, ruby red color. At the edges, this Italian red also shows a transition to garnet red. After the first swirl, this red wine reveals a high viscosity, which can be seen in the strong stained glass windows at the edge of the glass. This single-varietal Italian wine presents wonderfully expressive notes of plum jam, Mon Cheri cherry, forest fruit jam and rum pot in the glass. There are also hints of lovage, green peppers and Mediterranean herbs.
This wine impresses with its elegantly dry taste. It was bottled with just 2.5 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so, despite its dryness, this Italian naturally delights with the finest balance. Aroma does not necessarily need residual sugar. On the palate, the texture of this powerful red wine is wonderfully velvety and dense. The moderate fruit acidity gives the Barolo a soft mouthfeel without lacking in juicy liveliness. The finish of this red wine from the Piedmont wine-growing region, Barolo DOCG to be precise, is impressive with a remarkable aftertaste.
Vinification of Barolo by Roberto Sarotto
This red wine clearly focuses on one grape variety, namely Nebbiolo. Only the best grapes were harvested for this wonderfully powerful single-varietal wine from Roberto Sarotto. Barolo is an Old World wine through and through, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. After the grape harvest, the grapes are immediately taken to the winery. Here they are selected and carefully crushed. Fermentation then takes place in small wooden vats at controlled temperatures. The fermentation is followed by ageing for several months in oak barrels.
Recommended pairing for Roberto Sarotto Barolo
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to braised chicken in red wine, stuffed peppers or boeuf bourguignon.