Bovio Barolo De Rieumes Riserva 2013 750-6 2013 hashval_07944E456D1C3886F914C493F4BD341AF461A0F9 rich and smooth

rich and smooth

The monchhof estate dates at least as far back as the 12th century as evidenced by a document still in the eymael family’s possession signed by pope alexander iii showing the cloister himmerod–a cistercian abbey–having vineyard holdings in urzig as early as 1177

Twelve months aging in American Oak imparts subtle accents of vanilla and baking spices

It is believed that when the bottle is full

full-bodied red is robust in oak

Bovio Barolo De Rieumes Riserva 2013 750-6 2013 hashval_07944E456D1C3886F914C493F4BD341AF461A0F9 rich and smoothThe Nebbiolo grapes are harvested in the second half of October. Upon arrival in the cellar, the grapes are softly crushed. Alcoholic fermentation is then started with indigenous yeasts in temperature controlled tanks. This is followed by medium long maceration of the skins using the submerged cap technique. At the end of this period, the wine is racked into other tanks where malolactic fermentation takes place, while the skins undergo soft pressing.