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Barollo
Wine distributors, wholesale buyers, and other wine and food professionals interested in distributing the products listed below in their country, state, or area may use this link to contact us.
• If you live in California's San Francisco Bay Area, San Jose, Los Angeles or San Diego, and would be interested in distributing/reselling the products listed below, we would love to talk to you. |
Frater IGT Veneto |
|
| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2006 |
| Grapes: |
Merlot 50%, Cabernet Franc 25%, Cabernet Sauvignon 25% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
7,000 bottles |
| To US market: |
5,000 bottles |
| Comments: |
The grapes are harvested manually between the first week of September and the first 10 days of October. After soft crushing the must macerates at 8°C (46.4°F) for about six hours.Cold decanting and fermentation takes place in iron vats at a controlled temperature.
Awards and Recognitions: - Vini D'Italia Gambero Rosso 2008: 1 Glass
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| Merlot DOC Piave |
|
| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2003 |
| Grapes: |
Merlot 100% |
| Alcohol Vol.: |
15% by Vol. |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
15,000 bottles |
| To US market: |
10,000 bottles |
| Comments: |
The grapes are harvested by hand at the end of September. After crushing, maceration and alcoholic fermentation are carried out in iron vats for 12 days at controlled temperature with daily re-mixing. The malolactic fermentation as well takes place in iron vats.
The wine is then aged for 10 months in Allier barrique and six month in the bottles before release.
Awards and Recognitions: - Vini D'Italia Gambero Rosso 2007: 2 Glasses
- Vinitaly 2006: Honorable Mention
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| Chardonnay DOC Piave |
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| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2005 |
| Grapes: |
Chardonnay 100% |
| Alcohol Vol.: |
13.5% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
13,500 bottles |
| To US market: |
10,000 bottles |
| Comments: |
The grapes are harvested by hand at the end of September. After soft crushing, the grape juice macerates at 8°C (46.4°F) for around six hours. After cold decanting and fermentation in Allier barrique, the wine ages for 10 months in barrique and six months in the bottles before release.
Awards and Recognitions:- Chardonnay du Monde: Gold medal (Vintage 2003)
|
| Frater IGT Veneto |
|
| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2006 |
| Grapes: |
Chardonnay 100% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
7,000 bottles |
| To US market: |
5,000 bottles |
| Comments: |
After manual harvesting, the grapes are soft crushed, then the grape juice macerates at 8°C (46.4°F) for around six hours. Cold decanting and fermentation takes place in iron vats at controlled temperature.
Awards and Recognitions: - Vinitaly 2008: Honorable Mention
- Vini D'Italia Gambero Rosso 2008: 1 Glass
|
| Pinot Grigio IGT delle Venezie |
|
| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2006 |
| Grapes: |
Pinot Grigio 100% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
7,000 bottles |
| To US market: |
5,000 bottles |
| Comments: |
The harvest takes place at three different times between August and September. After soft crushing, the grape juice macerates at 8°C (46.4°F) for around six hours. Fifty percent of the wine is fermented in barriques and the other fifty percent in iron vats.
Awards and Recognitions:- Vini D'Italia Gambero Rosso 2008: 4 glasses
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| Vintage Zero IGT Veneto |
|
| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2005 |
| Grapes: |
Chardonnay 100% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
5,000 bottles |
| To US market: |
3,000 bottles |
| Comments: |
The vines are low spurred cordon trained, with a density of 5,080 vines per hectare. Only eight buds per vine are allowed, for a yield of 1.2 kilos of grapes per vine, or 60 kilos per hectare.
The grapes are soft pressed, then undergo cold maceration, fermentation and 12 months ageing in steel vats. The wine refines six more months in the bottles before release. |
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