Barolo

Bovio Rocchettevino Barolo 2015

  • 2015
  • 750ml
  • Red
  • 14%
Vintage
2015
Size
750ml
Type
Red
Alcohol
14%
Varietal
Barolo
Grapes
Nebbiolo
Winery
Bovio
Region
Piedmont
Country
Italy
93 AVG
Drink now or cellar for up to 7 years. Decant 1 hour before serving.

Bovio is known for its tiny, artisanal production of exceptional Barolos thanks to the hard work of Gianfranco Bovio who is probably best known for his excellent Belvedere restaurant in Piemonte. In 1977 Gianfranco took over the running of the estate from his father Alessandro and set to work revitalising it by adding another seven hectares of prime vineyards on the prized slopes of Arborina, Gattera, and Rocchettevino.

This single vineyard Barolo is sourced from the family’s 0.56 hectare Rocchettevino plot in La Morra which is planted on calcareous clay. The grapes are harvested in October at optimum maturity and fermented on the skins for up to 15 days. The wine is then transferred to used barriques for 12 months followed by 12 months in Slavonian oak casks. The process is completed by another 6 months in concrete tanks and 6 months in the bottle before release.

The result is a traditional style Barolo with plenty of lightness and elegance. On the nose there are attractive floral and earthy notes as well as plenty of dark berries and cherries. The firm structure and punchy tannins make this a great addition to any cellar where it will age gracefully over the next decade or so.
Description
Drink now or cellar for up to 7 years. Decant 1 hour before serving.

Bovio is known for its tiny, artisanal production of exceptional Barolos thanks to the hard work of Gianfranco Bovio who is probably best known for his excellent Belvedere restaurant in Piemonte. In 1977 Gianfranco took over the running of the estate from his father Alessandro and set to work revitalising it by adding another seven hectares of prime vineyards on the prized slopes of Arborina, Gattera, and Rocchettevino.

This single vineyard Barolo is sourced from the family’s 0.56 hectare Rocchettevino plot in La Morra which is planted on calcareous clay. The grapes are harvested in October at optimum maturity and fermented on the skins for up to 15 days. The wine is then transferred to used barriques for 12 months followed by 12 months in Slavonian oak casks. The process is completed by another 6 months in concrete tanks and 6 months in the bottle before release.

The result is a traditional style Barolo with plenty of lightness and elegance. On the nose there are attractive floral and earthy notes as well as plenty of dark berries and cherries. The firm structure and punchy tannins make this a great addition to any cellar where it will age gracefully over the next decade or so.
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