Casa e. di Mirafiore Barolo DOCG 2016

Intense and sexy flavours
  • $130.00

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Primary Notes: Black fruits Red fruits Spice, nutmeg, black pepper, licorice Rose

Secondary Notes: Vanilla

Tertiary Notes:

Body: Medium +

Dryness: Very Dry

Acidity: High

Tannin: High

Alcohol (%): 14%

Origin: Piedmont, Italy

Maker: Casa E di mirafiore

Grape: Nebbiolo

Fermentation: Steel Only



Serving Temperature: Best served between 14–16 degrees.

Asian Food Pairing: Sio ba, roast duck, Bak Ku Teh

Western Food Pairing: Beef wellington, rack of lamb


Casa e. di Mirafiore Barolo DOCG 2016

The colour is garnet-red with ruby highlights that take on a slightly orange tone over time. It has a clear-cut, intense nose with overtones of vanilla, spices, withered roses and underbrush. The taste is dry, but soft, full-bodied, velvety and well-balanced, and is very long-lasting. garnet red with good intensity. The scent reminiscent of spices like nutmeg, laurel and black pepper, red fruit, black licorice. The wine in mouth is important, powerful and harmonious tannins, very fresh acidity that favors long lasting.

The particular quality produced by the vineyards in Serralunga d'Alba is based on natural factors (the properties in the soil, the exposure to the sun, the microclimate) and has been consolidated by the work of generations of wine-growers, a tradition which is confirmed by both old documents and recent scientific research. Many of the famous great Barolo crus come from Serralunga. Barolos packed with alcohol, with great structures, full bodied and robust enough to withstand the passing of time.

This Barolo is the result of careful selection of vineyards named after the village where they are located in Serralunga d’Alba. The vineyards has medium and upper slopes (300-350m s.l.m) exposed to the southwest, planted on soil of Miocene-Helvetian origin with a high content of limestone and grey marl altenating with sand. 

The fermentation is traditional: medium-long (12-15 days) in stainless steel vats with a floating cat at a controlled temperature (30-31° C). The must then stays in contact with the skins for a further 30-40 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.

Ages for two years in oak barrels of medium and large capacity (from 2.000 to 14.000 liters), at the end of the second year, the wine makes into a further period of aging in bottle before being released to the market.