Barolo DOCG 2018 Sordo
| Sommelier score | 90/100 | 2023 |
| Winery | Sordo |
| Denomination | Barolo DOCG |
| Vintage | 2018 |
| Grapes | 100% Nebbiolo |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | CN 6220 |
| Winery headquarter | Sordo - Castiglione Falletto (CN) - Borgata Garbelletto, Via Alba Barolo, 175 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Pasta all'amatriciana, Tagliatelle with mushrooms, wild game, Sliced beef, Fillet with green pepper |
| Region | Piedmont (Italy) |
| Style | Full-bodied and intense |
| Wine list | Barolo |
This wine is the symbol of the tradition of Piedmont and made the production of northern Italy famous worldwide. It is produced with 100% Nebbiolo in the best vineyards of Castiglione Falletto, Serralunga d’ Alba, Monforte d’ Alba, Barolo, Novello, La Morra, Verduno and Grinzane Cavour. These lands have a south, south-west exposition and are located 300-400 meters above the sea level. Their soils are mainly composed by marl, clay and micro-elements. The plants, that are between 10 and 40 years old, are trained on espaliers with the traditional Guyot method. 4000 stumps per hectare produce around 70 quintals per hectare, a little less if compared to the average of the company. The wine making starts with the soft pressing and the elimination of stalks, followed by a long maceration. The fermentation is managed in steel containers at a controlled temperature. The maturation, that lasts 6 months, is managed in steel too and it is followed by the aging, developed for 24 months in big barrels made of Slavonian oak.
Organoleptic features of “Barolo DOCG”
Garnet red colour full of orange reflection that intensify after some years. The scent is typical of the variety: delicate, intense, wide and persistent. Its taste is unique, warm, full, complex, dry and harmonious with soft and complex tannins.
Recommended food pairings while tasting this Barolo DOCG produced by Sordo
Barolo DOCG by Sordo is excellent with roasted meat, game and with structured, savoury preparations. It has to be served at 20°C in a wide wine glass, like Ballon, that allows the oxygenation.
