RED WINE

CASCINA SERRA BAROLO DOCG

This is the Grand Italian Wine by definition, also produced entirely with Nebbiolo grapes. Barolo wine comes from the village in the Langa bearing the same name a few kilometres south of Alba. It is now made in eleven ‘communes’ or village territories, all situated on the scenic Langhe hills shaped by centuries of vine cultivation and dominated by medieval castles – including Barolo’s own.

The other communes included in the Barolo production area are: La Morra, Monforte, Serralunga d’Alba (with its exceptionally well- preserved medieval military fortress), Castiglio Falletto (its symbol, a round medieval tower, belongs to a still privately-owned manor building), Novello, Grinzane Cavour. Verduno, Diano d’Alba, Cherasco and Roddi (here the castle is currently being restored). 

Descrizione immagine
Descrizione immagine
Descrizione immagine


Production area: Castiglione Falletto, in the Langhe

 

Altitude: 370 mt.

 

Exposure: South

 

Earthly: Clayey sandy

 

Vineyard: 100% Nebbiolo


Processing: Traditional wine making, aged It oak barrels from 3000 lt.

for 12   months.


Gradation: 14%

 

Sugar: 3 gr./lt.

                                                         
Acidity: 5 gr. / lt.

 

Optimal age for consumption: 4 -12 years


WINE CHARACTERISTICS:

Red becoming orange round.

Dry, velvety, soft tannins well balanced.

 Serving temperature:         20-22 ° C

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We recommend this wine with: Second Course

In combination with with: Meat, Chicken, Rabbit Stew, Grilled, Boiled, Fried.

SPECIAL RECIPE OUR CHEF

BRASATO WINE ROERO HERBS AND CAPERS

1kg of roasted vein
3 carrots
3 sticks of celery
3 onions
Extra salt and pepper to taste

1bottle Roero DOCG wine
1spicchio garlic
1mazzo of herbs (rosemary sage thyme laurel ...)
Cinnamon cloves nutmeg and juniper capers to taste

Sauté the vegetables cleaned and cut into pieces in a deep pot halfway with oil smells garlic add the roast and brown on both sides
Add salt and pepper to taste
Add the wine Roero DOCG and if it serves the vegetable broth
Add the spices and let simmer for 2 hours
After the time pass the sauce in a blender and chop braised Serve with its sauce and chopped capers and sweet smells were bunet with hazelnut mousse.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco.

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