Barolo Henry VI di Cordero di Montezemolo rises in the rows just outside the municipality of La Morra, in the prestigious Barolo Villero hill.
It is obtained exclusively from Nebbiolo grapes, harvested and selected by hand in mid-October, once it has reached perfect ripeness. Fermentation takes place in stainless steel at a controlled temperature, with a maceration in contact with the skins for 6-10 days. The wine rests for about 20 months in small French oak barrels before being bottled.
Barolo Henry VI of Cordero di Montezemolo is characterized by an intense garnet red color. The nose has aromas of eucalyptus, menthol and licorice, accompanied by aromas of cherries in alcohol and plum, with hints of violet and medicinal herbs to complete the picture. In the mouth it is austere, aristocratic and fresh, with notable persistence.
Ideal combination of game and game, it is perfect with first courses with white truffles.
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