Product Overview
Barolo wine hails from Piemonte in Northwest Italy on the right bank of the Tanaro River. It is one of Italy’s most famous wines. Not for nothing is Barolo called “King of Wines, Wine of Kings.” Barolo is made in Barolo, a part of the Langhe region. Today, Barolo is crafted from 100% of the noble Nebbiolo grape, a grape superbly suited to many terroirs in the Langhe. Barolo is grown on dryer hillsides, usually between 170m and 540m, never in the valleys. There is a range of soils, including fine white Marl, source of some of the best. Today’s Cadia Barolo comes from the Monvigliero vineyard, one of the most famous “Crus” of Barolo. Monvigliero is in the commune of Verduno and is considered the “Grand Cru” of Verduno. Monvigliero enjoys South and Southwest exposures. The rules governing the production of Barolo are strict, as befits a great DOCG wine. The wine must achieve 13% of alcohol naturally, not an issue today but was a consideration in the past. Barolo must age for at least 36 months of which at least 18 months must be in wood. Barolo may not be sold until 36 months after the harvest.
The classic descriptors for Barolo are tar and roses but of course there are many other apt descriptors depending on actual place in the appellation, vintage conditions, winemaking decisions and oak treatment, just to mention a few. One of the characteristics of the Nebbiolo grape is that it produces extremely tannic wine. Good producers, working with good sites have learned, not only to tame the tannins but to use them to advantage to fashion wines of haunting perfume, complexity, grip, length and ageability.
Pedigree: Cadia is located in the middle of the Langhe and takes its name from an ancient hill. It consists of 12 Ha. The vineyards are managed using the principles of IPM (Integrated Pest Management). Cadia is owned and worked by the Giachino family, led by proprietor and winemaker Bruno Giachino. The company was founded in 1913 by grandfather Marcello, who was primarily a grower of quality grapes for sale to discerning wineries. In 1996 Bruno began making wine, choosing to channel his passion for farming and land stewardship into wine too. Today, Cadia produces 10 wines, more in some vintages, including the rare Verduno Pelaverga and this Barolo from the famous Monvigliero “Cru”, generally believed to be the best vineyard of the Verduno commune.
Grape Varieties: 100% Nebbiolo DOCG from the Monvigliero vineyard in Veduno commune.
Vinification: Grapes are harvested by hand at full ripeness, usually during the first weeks of October. The grapes are pressed gently, destemmed and placed into temperature controlled stainless steel tanks. Here they ferment for 15 days at an average temperature of 25°C - 30°C.
Aging: Maturation is in stainless steel and older wood before bottling. Wines are not released until at least 38 months after the harvest.
Analysis:
Alcohol: 14.16%
Acidity: 5.65 g/l
Residual Sugar: 0.35 g/l
Extract: 25.0 g/l
Tasting Notes:
Color: The wine is a somewhat paler strawberry red with earth overtones, a lovely, velvety robe.
Bouquet: The bouquet opens with a faint waft of roses and a hint of rosemary. Still very youthful, the first signs of development are appearing.
Palate: The entry resonates with the rose motif of the nose and other dried flowers The first sip showcases the essence of meaningful tannins, though seamless and beautifully integrated, even silky. There are flavors of hazel nuts and a hint of tarry earthiness. The progression over the palate impresses with its balance, complexity and delicious evolution. The 2018 vintage has, in general, produced wines that will deliver of their best in the next few years, not wines that demand extended aging.
When to Drink: Tasty now, it will improve through 2026 and hold for at least 3 years thereafter.
Serving Temperature: 58°F - 62°F
Food Pairing: Rare grilled lamb chops with roasted polenta - my mouth waters! Try pairing with soft white cheeses.
