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€ 28.13 € 28.13 Total (including VAT)

Barolo

Virna Barolo 2012

  • 2012
  • 750ml
  • Red
  • 14%
Vintage
2012
Size
750ml
Type
Red
Alcohol
14%
Varietal
Barolo
Grapes
Nebbiolo
Winery
Virna Borgogno
Region
Piedmont
Country
Italy
92 AVG
Ideally drink 2019 through 2028. Decant for 3 hours prior to serving

Ruby red in color, with a hint of copper at the rim, this Barolo is a fantastic, balanced offering from the cellars at Virna Borgogno. Aromas of bing cherry, baking spices, and violets scintillate the nose, while the palate gives fleshy, juicy black cherry, tobacco, orange zest, and plum. Grippy, drying tannins on the finish betray what this wine is meant for: long term cellaring. However, after a long decant, the tannins become silkier, and the ethereal texture of the Nebbiolo grape starts to come out.

Braised beef (preferably braised in a couple cups of Barolo) with fresh shaved truffle or wild mushroom sauce, gamey duck or pheasant, or steak tartare would all be excellent pairings with this delicious wine.

Azienda Virna Borgogno, newly named after the winemaker, quite recently changed its name in 2001 to introduce the fact that after many, many years of working under her father, Lodovico, Virna herself was now the winemaker and proprietor. Her sister Ivana helps out on the bureaucratic side of things, with the company now an exciting, female run winery; a rarity in this part of Italy. Their Barolo, made of 100% Nebbiolo spends 24-30 months in Slavonian Oak barrels, and further ages in bottle for one year prior to its release.
€ 28.13 € 28.13 Total (including VAT)
Description
Ideally drink 2019 through 2028. Decant for 3 hours prior to serving

Ruby red in color, with a hint of copper at the rim, this Barolo is a fantastic, balanced offering from the cellars at Virna Borgogno. Aromas of bing cherry, baking spices, and violets scintillate the nose, while the palate gives fleshy, juicy black cherry, tobacco, orange zest, and plum. Grippy, drying tannins on the finish betray what this wine is meant for: long term cellaring. However, after a long decant, the tannins become silkier, and the ethereal texture of the Nebbiolo grape starts to come out.

Braised beef (preferably braised in a couple cups of Barolo) with fresh shaved truffle or wild mushroom sauce, gamey duck or pheasant, or steak tartare would all be excellent pairings with this delicious wine.

Azienda Virna Borgogno, newly named after the winemaker, quite recently changed its name in 2001 to introduce the fact that after many, many years of working under her father, Lodovico, Virna herself was now the winemaker and proprietor. Her sister Ivana helps out on the bureaucratic side of things, with the company now an exciting, female run winery; a rarity in this part of Italy. Their Barolo, made of 100% Nebbiolo spends 24-30 months in Slavonian Oak barrels, and further ages in bottle for one year prior to its release.
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