Batasiolo Barolo DOCG 2018

Deep garnet red colour. The bouquet has all the typical aromas of the Nebbiolo grape which after refining is flowery and toasty with hints of sweet spices, nuts and typically delicate herbaceous aromas. In the mouth, the perfect balance of tannins, crispness and alcohol content offers bold yet absolutely elegant and pleasing sensations. Good intensity and persistence.

Production area: Production area of Barolo D.O.C.G.

Harvest: Manual, first half of October.

Wine-making process: Destemming and fermentation with maceration on the skins for 10-12 days

in stainless steel vats at controlled temperature and with periodic pumping-over.

Aging: Aged in Slavonian oak casks followed by aging in stainless steel vats. Refining continues in the bottle after this time.

Serving temperature: 18°-20°C

Pair with: red meats, game, roasts and with sharp and aged cheeses. According to Batasiolo, this Barolo has the credentials to be a great wine for special occasions and the perfect accompaniment for excellent food and entertaining.

Type: Red Wine
Style: Full-bodied, Complex
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a Bordeaux, with red cherries, roses, and earthy spices, finishing with structured tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and limestone soils
Aging: 24 months in oak barrels
Serving Temperature: 16-18°C

Batasiolo is renowned for its Barolos, epitomising the essence of Piedmont's winemaking traditions. This Barolo reflects their dedication to crafting wines of depth and elegance.

Seafood: Tuna steak with balsamic glaze.
Poultry: Duck breast with red wine sauce.
Vegetarian: Wild mushroom risotto or truffle pasta.
Meat: Braised beef cheeks or lamb shank.

Taleggio: Creamy and tangy, complementing the wine's structure.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's complexity.
Pecorino Romano: Salty and robust, balancing the wine's depth.
Gorgonzola Dolce: Mild and creamy, offering a delightful contrast.

Wild Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 200g mixed wild mushrooms, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 4 cups vegetable stock
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Heat olive oil and butter in a pan. Sauté onion, garlic, and mushrooms until softened.
2. Stir in Arborio rice and toast for 2 minutes. Deglaze with red wine and reduce slightly.
3. Add vegetable stock one ladle at a time, stirring until absorbed before adding more.
4. Once the rice is creamy and tender, stir in Parmesan cheese. Season with salt and pepper.
5. Serve hot, garnished with additional Parmesan and parsley.

Tip: Pair with Batasiolo Barolo DOCG for an indulgent meal.