south-east – 350 mt a.t.s.
calcareous marns rich in sand
last part of September, start of October
Where everything was born, where Nebbiolo was already cultivated and produced in the past, and it was called like this, because Barolo was born 100 years later. To remember the tradition, the historical parcel of Bartolomeo, in the vinification we want to make Nebbiolo as a Nebbiolo and bring out its typical characteristics of the vineyard, the central soul, the pivot of the Langhe. Following the manual harvesting of Nebbiolo grapes from our vineyard with a cooler microclimate, we proceed to the spontaneous fermentation with whole grapes, without stems, in concrete tanks for about 15 days at a temperature of 22 to 28 °C. This is followed by ageing for 1 year in large Slavonian oak barrels.
Ruby red colour with violet reflections tending towards garnet. The nose is persistent, ethereal, hints of flowers such as violets and fresh red fruit, above all strawberries, typical of a young Nebbiolo. Harmonious and full sweetness in the mouth. Vibrant tannin. Nebbiolo as it should be.
Langhe Bartomè pairs perfectly with main courses of meat and bollito misto alla piemontese. Travelling around at te cuisines of the world, this wine can be paired with Catalan dishes such as Butifarra in the fresh version, cocida and blanca versions. Moving further north, to Sweden, it is perfect with rich dishes such as Kantarellsoppa (chanterelle soup). A dish of African cuisine, particularly Nigerian, is egusi (beef soup). In the United States of America, Kansas City-syle ribs (smoked pork ribs in sweet and sour sauce). Travelling to New Zealand, Mutton birds with potatoes (partridge). Finally to Korea with the spicy Bossam (cabbage leaf rolls stuffed with pork and vegetables).