2019 was a year of traditional trends in the vineyard, but certainly not without surprises. In the vineyard, the vintage got offto a slow start due to the protracted winter until February, with a consequent delay in the start of the spring season. In the first days of the year there were rains accompanied by low temperatures. In spring, vegetative recovery was regular. The beginning of April was characterized by important rains that helped to create an excellent water reserve in the soil, in perspective of summer season. Unstable weather continued until early summer; abundant rains and low average temperatures caused the development of the vines to be postponed by about two weeks. In June the temperatures got warmer and thanks to the accumulation of water in the soil, this led to a rapid vegetative development. 2019 was a hot summer, culminating in July with a new heat wave, which ended with even intense storms, but which fortunately did not cause damage to the vineyards. In September, however, an event occurred which caused considerable apprehension among winegrowers. In fact, on the 5th a strong storm with hail hit the rows, fortunately without damage to our vineyards. A harvest characterized by a slight drop in production for the benet of great quality. A traditional vintage, with grapes that contain a good sugar content and an excellent polyphenolic framework suitable for ensuring structured wines with an important aging potential.

After the harvest in the Annunziata vineyard, a famous cru which rises among the round and sinuous hills of La Morra in which there is a compact soil characterized by an important clayey texture and a good water accumulation capacity, the grapes in the cellar are destemmed and pressed. Spontaneous fermentation follows in concrete tanks at a temperature between 22 ° and 28 ° for about 2 weeks. after two weeks of fermentation with maceration in concrete, reached 2 degrees of sugars, is racked and it finishes the fermentation in concrete. Then follows the racking to postpone the malolactic fermentation which is carried out in oak. Afterwards the refinement starts in large Slavonian oak barrels for 3 years, followed by a long bottle-aging. is vineyard represents the balance and most authentic finesse of a Barolo with its fragrance and great structure.

Ruby red with garnet highlights. On the nose hints of red fruit, such as raspberries and cherries, together with light hints of spices. On the palate a pleasant acidity and fragrance that gives the typical freshness of Barolo from Annunziata M.G.A. A deep wine accompanied by fine tannins. Barolo goes well with important dishes, such as traditional Piedmontese meat main courses, such as boiled meats and stews. Ranging through world traditions we find goulash in Eastern Europe, while in France the entrecôte and in Finland the reindeer stew, Poronkaristys. In Norway, on the other hand, it can be combined with fårikål, a meat stew accompanied by cabbage. Remaining in Europe, Barolo goes well with a typical Greek dish, souvlaki, a skewer of meat and vegetables. Going to Japan instead we think of gyoza (fried ravioli filled with spring onion, marinated pork and spices). Moving to the United States of America, beef (angus, wagyu, local ox, longhorn) in the brisket cut (brisket). But if you have the pleasure, even a simple “special” toast is perfect!