The powerful Brunate Barolo from Enzo Boglietti flows into the glass with a dense ruby red color. With a little swirl, the Bordeaux glass reveals a charming garnet-red hue at the edges. When the glass is swirled, this red wine reveals a high viscosity, which can be seen in church windows at the edge of the glass. This single-varietal Italian wine flatters the glass with wonderfully expressive notes of lavender, blackcurrants, blueberries and lilacs. There are also hints of garrigue, green bell pepper and sun-warmed stone.
This wine impresses with its elegantly dry taste. It was bottled with exceptionally low 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. Excellent taste does not necessarily require a lot of residual sugar. On the palate, this powerful red wine is characterized by an incredibly dense texture. The finish of this mature red wine from the Piedmont wine-growing region, or more precisely from Barolo DOCG, is ultimately delightful with a remarkable aftertaste. The finish is also accompanied by mineral notes from the limestone and marl-dominated soils.
Vinification of Brunate Barolo by Enzo Boglietti
The basis for the powerful Brunate Barolo from Piedmont are grapes from the Nebbiolo grape variety. In Piedmont, the vines that produce the grapes for this wine grow on clay, limestone, sandstone and marl soils. Brunate Barolo is an Old World wine in the best sense of the word, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. After being harvested by hand, the grapes are quickly transported to the winery. Here they are selected and carefully crushed. Fermentation then takes place in concrete and large wood at controlled temperatures. Vinification is followed by ageing for 34 months in oak barrels.
Dining recommendations for Enzo Boglietti Brunate Barolo
Ideally, enjoy this red wine from Italy at a temperature of 15 - 18°C as an accompaniment to Thai cucumber salad, roasted veal liver with apples, onions and balsamic vinegar sauce or stuffed peppers.
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