2018 x 2 Barolo, 2019 x2 Barbaresco & 2020 x2 Barbera d'Asti Superiore, RUJ - Piëmont - 6 Flessen (0.75 liter)
Nr. 82644713
Verkocht
Eindbod
€ 49
1 week geleden
1969 x2, 1971 Ris. Lanzavecchia Barolo & 1969 x2 Ris. Francone Barbaresco - Piëmont - 5 Flessen (0.75 liter)
The lot consists of the following Bottles:
1969x2, 1971 Poderi Lanzavecchia Barolo Riserva 72cl 13,5%
1969x2 Francone Barbaresco Riserva 72cl 13%
The classical dry red wine comes from the Barolo DOC in Northern Italy, the most important wine region of Piedmont. Prior to the mid-19th century, Barolo was a sweet wine. The fact that the Nebbiolo grape ripens late in October meant that temperatures would be steadily dropping by harvest. By November and December, temperatures in the Piedmont region would be cold enough to halt fermentation, leaving a significant amount of residual sugar left in the wine. In the mid-19th century the French enologist Louis Oudart improve the winemaking techniques of the local producers. Using techniques focusing on improving the hygiene of the cellar, Oudart was able to ferment the Nebbiolo must completely dry, making the first modern Barolo. This new, dry red wine soon became a favorite among the nobility of Turin and the ruling House of Savoy, giving rise to the popular description of Barolo as the wine of kings, the king of wines.
The photos are an integral part of the description
Caps, labels and levels are good see photos
Shipment courier 1-3 days
Nr. 82644713
Verkocht
1969 x2, 1971 Ris. Lanzavecchia Barolo & 1969 x2 Ris. Francone Barbaresco - Piëmont - 5 Flessen (0.75 liter)
The lot consists of the following Bottles:
1969x2, 1971 Poderi Lanzavecchia Barolo Riserva 72cl 13,5%
1969x2 Francone Barbaresco Riserva 72cl 13%
The classical dry red wine comes from the Barolo DOC in Northern Italy, the most important wine region of Piedmont. Prior to the mid-19th century, Barolo was a sweet wine. The fact that the Nebbiolo grape ripens late in October meant that temperatures would be steadily dropping by harvest. By November and December, temperatures in the Piedmont region would be cold enough to halt fermentation, leaving a significant amount of residual sugar left in the wine. In the mid-19th century the French enologist Louis Oudart improve the winemaking techniques of the local producers. Using techniques focusing on improving the hygiene of the cellar, Oudart was able to ferment the Nebbiolo must completely dry, making the first modern Barolo. This new, dry red wine soon became a favorite among the nobility of Turin and the ruling House of Savoy, giving rise to the popular description of Barolo as the wine of kings, the king of wines.
The photos are an integral part of the description
Caps, labels and levels are good see photos
Shipment courier 1-3 days
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