Description

Francesco Rinaldi & Figli Barolo Brunate 2012 750ml

A dark, muscular wine, intended for those who know how to savor each tasting and whiff of the intense aromas. Barolo Brunate hits the palate with waves of fruit, tannin, and acidity.  This wine’s power and overall intensity are both commendable.

Rose petal, cedar, iron, mint and smoke shape the finish. The dry, severe, and savory taste is quite harmonic as you embrace the scents of berry, eucalyptus, and a note of balsamic aromas. Although there is a strong alcohol on the nose, it won’t show on the palate.

Your palate will experience the ripe, fresh juicy Morello cherry, crushed raspberry, cooking spice and licorice alongside firm, but refined tannins and slight acidity.

You’ll be just as happy to store this for a couple of years to enjoy all that it has to offer, while you still have the option to purchase.

Francesco Rinaldi & Figli Barolo Brunate 2012 Notes To Your Senses:

• TASTE: Fresh and juicy red cherry, raspberry, grilled herbs, white pepper and refined tannins with soft balmy notes
• AROMA: Embraces rose, violet, baking spices and pressed powder
• APPEARANCE: Ruby garnet red, slightly orange reflections after aging
• ABV: 14%
• PAIRING: Red and braised meat, game and cheese

Nebbiolo:

An Italian red wine grape that is associated with its native Piedmont region. The harvest of this wine occurs late in October when a deep intense fog sets. This is where the name of the grape comes from.

Nebbiolo produces a light colored red that can be very high in tannins when they are young. Scents are usually of tar and roses. When the wine ages, it takes on a brick-orange hue at the rim of the glass and the aromas and flavors change too. Violets, wild herbs, cherries, truffles, tobacco, and prunes are common to experience when it comes to the palate and aroma.

Red Wine:

Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health, young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.

Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!

Italy:

Italy has adopted a rigorous controlled appellation system that has strict controls with regulations and governing vineyard quality, yields per acre, and aging practices just to name a few. There are over three hundred DOC (Denominazioni di Origine Controllata) and DOCG (Denominazioni di Origine Controllata e Garantita) wines today. There are over five hundred classifications IGT (Indicazioni Geografica Tipica) wines are factored in too. Depending on the region of Italy, you’ll have a better idea of what types of wine are produced.

In the North, the Italian Alps lay against long expanses of the Po River plains. Tiny pockets and microclimates along the mountains link to their very own special wine. It always seems to be a fight between nature and wine, but wine continues to win as it has an extraordinary ability to age.

Central Italy delivers many more exciting wines such as Sagrantino from the Umbrian town of Montefalco, dense and dark Montepulciano from Abruzzo, and white Verdicchio from Le Marche.

Southern Italy, specifically Sicily has native grapes like Nero d’Avola (red) and Grillo (white). Grillo is used to produce fortified wine, Marsala. Sicily has a relaxed regulation with an increased experimentation which make the “new world” wine region, while perfectly locked within the confines of an “old world” wine reality.

Master Sommelier Little Known, Big Facts:

• The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
•  The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
•  The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
•  Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
•  Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
•  A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
•  If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
• Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
• Smell is by far the most important sense when it comes to drinking wine
• Wine was first developed in Mesopotamia, not France
• French wines are labeled following the soil on which they are produced, not according to the grape used
• When chilling wine, adding salt to ice will cool it down faster

Warnings:

You must be 21 or over to purchase this product.

Instructions:

Serve between 55-65 degrees