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Il Barolo Wijnhandel, Het Bergske 4, Zolder (2026)

07/05/2014

Moscato d'Asti DOCG

Type: white/semi sparkling wine
Grape varieties: 100% Moscato
Denomination: D.O.C.G Moscato d'Asti
Harvest: end of August, 1st decade of September

TYPICAL ANALYTICAL VALUES
Alcoholic content: 5% vol.
Total acidity: 5 g/l
Pressure: 1,7 bar
Total Residual Sugar: 110-120 g/l
First year of wine production: 2009

VINIFICATION
The grapes are selected from vineyards located in Castiglione Tinella. The vineyards are planted with 5,500 plants per hectare, which are almost 35 years old with yields of 85-90 qt/ha. Type of Soils are mainly based on limestone. The grapes are crushed, pressed and clarified with a flotation system. Alcoholic fermentation occurs just few weeks before the bottling where we add yeast and temperature is increased up to 12°-14°. the fermentation takes place in stainless steel autoclave on the way to preserve the natural CO2 from the fermentation. The fermentation is stopped at 5/5,5% Alc by reducing the temperature. There is no malolactic fermentation which preserves acidity, varietal fruit character and freshness.

MATURATION
The wine is held in stainless steel tanks until bottling.

SENSORY CHARACTERISTIC
Colour: pale yellow
Bouquet: intense aromas di fresh grapes, peaches and white flowers
Taste: on the palate it is delicately sweet and sparkling with balnced acidity, good complexity and a finish of fresh grapes
Preferable with: all Desserts, Asian food especially Cantonese food, lobster and great as aperitif
Serving temperature: 12°-14°C
Aging plateau: 2 years

07/05/2014

Piemonte DOC Chardonnay

Type: white wine
Grape varieties: 100% Chardonnay
Denomination: Piemonte DOC – Chardonnay
Harvest: beginning of september

AVERAGE ANALYTICAL VALUES
Alcoholic content: 13% vol.
Total acidity: 5.0 g/l
First year of wine production: 1991

VINIFICATION
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. Boxes. After soft pressing using an air press, fermentation is started in steel tanks at a controlled temperature of 8/10° C for 15 days and ended in same tanks at 20° , where malolactic fermentation is also completed.

MATURATION
The wine matures further partly in steel tanks for another 12 months before bottling with filtration.

SENSORY CHARACTERISTIC
Colour: straw yellow
Bouquet: fruity, flowery, banana, apple, acacia, exotic fruits
Preferable with: first and second course dishes based on seafood, fresh cheeses
Serving temperature: 13°C
Recommended glass: Burgundy white goblet (Riedel vinum series) Aging plateau: 4-6 years

07/05/2014

Dolbà Langhe DOC

Type: red wine
Grape varieties: Dolcetto 40% – Barbera 60%
Denomination: Langhe DOC
Harvest: middle of September

AVERAGE ANALYTICAL VALUES
Alcoholic content: 13 %vol.
Total acidity: 5.0 g/l
Dry extract: 26 mg/l
First year of wine production: 1998

VINIFICATION
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. boxes After stalk removal-pressing, alcoholic fermentation & contact with the skins takes place for 5-8 days in steel tanks. Malolatic fermentation takes place in steel tank at 20°C. average temperature.

MATURATION
Maturing takes place for 6-8months in steel tanks. Bottling in late summer time . The wine reaches maturity in the bottle for a further 2 months before being put on sale.

SENSORY CHARACTERISTIC
Colour: deep ruby red
Bouquet: red fruit nose with clear notes of fresh grapes
Preferable with: cold meat and pepper hors d’oeuvres, pasta first course dishes, pizza, white meat, cesar salad
Serving temperature: 16°C
Recommended glass: red wine goblet (Spiegelau wine series-large)
Aging plateau: 3 years

07/05/2014

Dolcetto d'Alba DOC Superiore

Type: red wine
Grape varieties: 100% Dolcetto
Denomination: Dolcetto d’Alba DOC Superiore
Vineyards Harvest: middle of September

AVERAGE ANALYTICAL VALUES
Alcoholic content: 13.0% vol.
Total acidity: 5.25 g/l
Dry extract: 26 g/l
First year of wine production: 1925

VINIFICATION
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. boxes. After stalk removing-pressing, alcoholic fermentation & contact with the skins takes place for 8-10 days in steel tanks at a controlled temperature. Malolatic fermentation takes place in steel tanks at 20°C. average temperature.

MATURATION
Maturing for 9-10 months in steel tanks. Bottling in October-november & further 3 months in the bottle before being put on sale.

SENSORY CHARACTERISTIC
Colour: deep ruby red
Bouquet: clear ripe fruit, raspberries
Preferable with: hors d’oeuvres, pasta and pizza
Serving temperature: 16-18°C
Recommended glass: Red wine goblet (Spiegelau wine series-large)
Aging plateau: 3-5 years

07/05/2014

Langhe DOC Nebbiolo

Type: red wine
Grape-variety: 100% Nebbiolo
Denomination: D.O.C. Langhe Nebbiolo
Harvest: end of September

TYPICAL ANALYTICAL VALUES
Alcoholic content: 13,5% vol.
Total acidity: 5,25 g/l
Total dry extract: 26 mg/l
First year of production: 2000

VINIFICATION
Selected Nebbiolo grapes grown on several vineyards in the Langhe are picked by hand into crates holding 20 kg each. Crushing-destemming is followed by fermentation lasting around 10-12 days at a controlled temperature in stainless steel tanks. Malolatic fermentation takes place in steel tank at a controlled temperature.

MATURATION
The wine is then stocked in stainless steel for 9-10months ,later the wine is moved in wood barrel , steamed oak for extra 2-3months before bottling. Further 3 months in bottle storage before releasing in the market. This produces a ruby-red wine showing plenty of fresh fruit and substance on both the nose and the palate, soft tannins, and the power which is typical of Nebbiolo. A younger style of Nebbiolo that can be enjoyed in its own right, and will encourage many consumers to go on to appreciate Barolo in the future.

SENSORY CHARACTERISTIC
Colour: light ruby red
Bouquet: mature red fruit flavour with evident notes of cherries Preferable with: pizza, pastas, white meats & salads
Serving temperature: 16-18°C
Recommended glass: red wine goblet (Spiegelau wine series-large)
Aging plateau: 3-5 years

07/05/2014

Bricco Airoli
Barbera d'Alba DOC Superiore

Type: red wine
Grape varieties: 100% Barbera
Denomination: Barbera d’Alba DOC Superiore
Harvest : beginning of october

AVERAGE ANALYTICAL VALUES
Alcoholic content: 13% vol.
Total acidity: 5.85 g/l
Dry extract: 27 mg/l
First year of wine production: 1946

VINIFICATION
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. boxes. After stalk removing-pressing, alcoholic fermentation & contact with the skins takes place for 9-11 days in steel vats at a controlled temperature. Malolatic fermentation takes place in steel tank at 20°C. average temperature.

MATURATION
Maturing for 15-18 months n wooden vats 50 hl in capacity (tini) Wood is no toasted and 100%steamed The wine reaches maturity with 4 further months in the bottle before being put on sale.

SENSORY CHARACTERISTIC
Colour: deep ruby red with purple notes
Bouquet: spices, ripe fruit, cherries, plum
Preferable with: game, seasoned cold meats and blue cheeses
Serving temperature: 16-18°C
Recommended glass: Red wine goblet (Spiegelau-large wine line)
Aging plateau: 10+ years

07/05/2014

San Pietro
Barolo DOCG riserva

Type: red wine
Grape varieties: 100% Nebbiolo
Denomination: Barolo DOCG RISERVA
Production zone: Barolo village, San Pietro vineyards
Harvest: middle to end of October

AVERAGE ANALYTICAL VALUES
Alcoholic content: 14% vol.
Total acidity: 6 g/l
Dry extract: 30 mg/l
First year of wine production: 1989
ONLY AVAILABLE IN PARTICULARLY FINE VINTAGE YEARS

VINIFICATION
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. boxes. After stalk removing-pressing, the fermentation & contact with the skins takes place for 13-18 days in rotofermenter with a capacity of 7500 litres. Malolatic fermentation takes place in steel tanks at 20°C. average temperature.

MATURATION
Maturing for 46 months in wooden casks and vertical vats 50 hl in capacity. The wine is then moved in steel tank for further 3 months before bottling. The bottling in late spring time, is made without filtration. The wine undergoes further maturing for 12 months in the bottle before being put on sale with the RESERVE label. This wine is only made with Nebbiolo grapes from the single vineyard San Pietro.

SENSORY CHARACTERISTIC
Colour: light ruby red
Bouquet: spices, mineral aromas, game , mature fruit and balsamic notes
Preferable with: red meats, braised/grilled/stew especially sirloin ,fillet&fillet mignon, cantonese food& big steaks, a muscle wine for big food.
Serving temperature: 18°C
Recommended glass: Bordeaux (Riedel-vinum line)
Aging plateau: 12-15+ years

07/05/2014

La volta
Barolo DOCG riserva

Type: red wine
Grape varieties: 100% Nebbiolo
Denomination: Barolo DOCG RISERVA
Production zone: Barolo village, La Volta vineyards
Harvest: middle to end of October

AVERAGE ANALYTICAL VALUES
Alcoholic content: 14% vol.
Total acidity: 5.9 g/l
Dry extract: 30.0 mg/l
First year of wine production: 1989
ONLY AVAILABLE IN PARTICULARLY FINE VINTAGE YEARS

VINIFICATION
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. boxes. After stalk removing-pressing, the fermentation & contact with the skins takes place for 13-18 days in rotofermenter with a capacity of 7500 litres. Malolatic fermentation takes place in steel tanks at 20°C. average temperature.

MATURATION
Maturing for 46 months in wooden casks and vertical vats “tini” 45 hl in capacity. The wine is then moved in steel tank for further 3 months before bottling. The bottling in late spring time, is made without filtration. The wine undergoes further maturing for 12 months in the bottle before being put on sale with the RESERVE label. This wine is only made with Nebbiolo grapes from the single vineyard La Volta.

SENSORY CHARACTERISTIC
Colour:light ruby red
Bouquet: spices, undergrowth, game, mature fruit & liquorice
Preferable with: red meats like braised /grilled/stew, especially sirloin ,fillet & fillet mignon, cantonese food & fine chinese duck breast. Great after dinner with patisserie based on orange peel & dark chocolate
Serving temperature: 18°C
Recommended glass: Bordeaux (Riedel-vinum line)
Aging plateau: 12-15+ years

07/05/2014

Bricco delle Viole
Barolo DOCG Riserva

Type: red wine
Grape varieties: 100% Nebbiolo
Denomination: Barolo DOCG RISERVA
Production zone: Barolo village, Bricco delle Viole vineyards
Harvest: middle to end of october

AVERAGE ANALYTICAL VALUES
Alcoholic content: 14% vol.
Total acidity: 6 g/l
Dry extract: 30,00 mg/l
First year of wine production: 1989
ONLY AVAILABLE IN PARTICULARLY FINE VINTAGE YEARS

VINIFICATION
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. boxes. After stalk removing-pressing, the fermentation & contact with the skins takes place for 13-18 days in rotofermenter with a capacity of 7500 litres. Malolatic fermentation takes place in steel tanks at 20°C. average temperature.

MATURATION
Maturing for 46 months in wooden casks and vertical vats “tini” 45 hl in capacity. The wine is then moved in steel tank for further 3 months before bottling. The bottling in late spring time, is made without filtration. The wine undergoes further maturing for 12 months in the bottle before being put on sale with the RESERVE label. This wine is only made with Nebbiolo grapes from the single vineyard Bricco delle Viole.

SENSORY CHARACTERISTIC
Colour: light ruby red
Bouquet: spices, mineral flavors, undergrowth, game, dried fruit, wild flowers
Preferable with: red meats, like braised/grilled/stew especially sirloin,fillet,fillet mignon. Spicy food & pasta with strong toppings.Great after dinner with patisserie based on orange peel and dark chocolate
Serving temperature: 18°C
Recommended glass: Bordeaux (Riedel Vinum line)
Aging plateau: 12-15+ years

07/05/2014

Buon Padre
Barolo DOCG

Type: red wine
Grape varieties: 100% Nebbiolo
Denomination: Barolo DOCG
Production zone: Barolo village, Bricco delle Viole, San Pietro, San Ponzio, La Volta & Fossati-Alessandria
Harvest: middle to end of october

AVERAGE ANALYTICAL VALUES
Alcoholic content: 13.5% vol.
Total acidity: 5.6 g/l
Average Dry extract: 26.5 mg/l
First year of wine production: 1923

VINIFICATION
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. Boxes. After stalk removing-pressing, The alcoholic fermentation & skins contact takes place for 13-18 days in rotofermenter with a capacity of 7500 litres. Malolatic fermentation takes place in steel tanks at 20°C. average temperature.

MATURATION
Maturing for 36-40 months in wooden casks and vertical vats “tini” 40-50 hl in capacity. The Buon Padre is a balanced blend made with grapes growth in 5 different vineyards located in the Barolo village The bottling in late spring time, is made without filtration. The wine reaches maturity after a further 6 months in the bottle before being put on sale.

SENSORY CHARACTERISTIC
Colour: light ruby red
Bouquet: spices, undergrowth, game, dried fruit, leither & wild flowers
Preferable with: game, seasoned cold meats and mature cheeses
Serving temperature: 18°C
Recommended glass: Red wine goblet (Spiegelau wine series-large)
Aging plateau: 15+ years

Il Barolo Wijnhandel

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Maandag	18:00 - 22:00
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