The harvest takes place in mid October, the grapes are picked by hand and placed into perforade boxed for trasport to the wine cellar. The overall yield is about 60 quintals for hectare.
The fermentaton takes place in stainless steel tanks at regulated temperature 28 °C with frequent pumping over every day for period of 12-15 days. The new wine is then trasferred into 25 hettolitre new oak casks where it remains for 3 years. There are no filtration processes undertaken ad wine is fined in bottles.
Full-bodied, with firm tannins and fresh acidity for the vintage. Attractive aromas of plums, tanned leather and flowers follow through to a full-bodied, compacted palate, with firm tannins and a finish of near-dried fruit. This should age for a very long time. A pretty tight wine.
89 points The 1999 Barolo Gabutti, more solid stuff, features a balsamic, strawberry-rose petal nose, somewhat alcoholic, and the red berry fruit is offerred in an ampler, more concentrated format than the regular Barolo. Firm in its texture and with good vigor and continuity, it will need a bit of time to shed some of its tannins. – Robert Parker’s Wine Buyer’s Guide. Wine Advocate
GERMAN: Beurteilung: Leuchtendes Rubin-Granat; braucht viel Belüftung, dann sehr viel Waldhimbeere, etwas Leder, Holunderbeere; am Gaumen viel reifes Tannin, süßer Kern, weich, im Finale charmante Fruchtsüße, langer Nachhall.
Previous vintage year: Boasso Barolo Gabutti 1998: Wine Spectator 91
Notes
Colour: Ruby red
Scent in perfume: vegetal tar, hot spices, black cherries under spirit
Flavour: intense, ripen, raspberry and cherries
Best served at: 18-20C
Food matches: Red game and meats, aged cheeses
Vineyard
Production area: Serralunga d’Alba
Cru: Gabutti
Height o.s.l.: 340 o.s.l.
Sun exposure: South-East
Vines per hectare: 4000
Farming: Gujot
Kg of grapes per hectare: 8000
Soil: Sandstone, Lequio’s Marl
Year of implant: 1978-2005
Surface: 1Ha
Wine per hectare: 4500 l
Production process
Harvest: 2nd half of October
Vinifcation: traditional in steel tanks with frequent regular pumping-overs (5 minutes every 2-3 hours) following a soft pressing
Fining: in steel for the first 2-3 months
Vintage: 2006
Aging: 36 months in wooden 20/25hl barrel (Slavonian Oak)
Size / Format: bordolese 0.75l
Produced bottles: 5000
Ageing potential: 2011-2025
Chemical Analysis
Extract: 29 g/l
Alcohol vol. (%): 14% vol
Sugar rate: 1.5 g/l
Total Acidity: 5.5 g/l
Questo post è disponibile anche in: Italian
