Ruby-red colour tending to garnet. Intense perfume with clean scents of roses, liquorice, spices and aromatic herbs (wild mint). Full, elegant, and full-bodied flavour with recurring hints of the olfactory sensations. The soft color and the structure confirm it as an immediately pleasant, balanced and harmonious Barolo.
The Barolo Coste di Rose reaches its maturity after 4 years from the harvest and matures further between 4 and 20 years.
Wine Spectator 92 points - A round, fleshy red, offering aromas of flowers, cherry, licorice and tar. Firm, but exhibiting fine harmony, this should be approachable soon. Sweet fruit and mineral mark the finish. Best from 2014 through 2027. 650 cases made. BS
(May 15 2012)
Leave a Comment
Coste di Rose is a prestigious hill with full eastern exposure located in the community of Barolo, just in front of the Bussia area of Monforte. Coste di Rose is characterized by a more than 40% slope, that allows a perfect maturation of the Nebbiolo clusters, which are extremely demanding in terms of light and heat. The hill is of the Helvetian geological age, but, curiously, the soil quality is moderately calcareous (this originated from the marine deposits uplift, which are still found through regular agricultural maintenance) and especially rich in quartzite sand, fine limestone and just a small amount of clay. These peculiar characteristics confer to the Nebbiolo vines an intense and fine aroma, that bring to mind hints of wild mint.
Wine maker notes
The grapes are collected exclusively by hand, quickly brought to the cellar for destalking and soft pressing. The grapes undergo fermentation at a controlled temperature in stainless steel tanks. Maceration of the skins lasts 10 days, during this time the fermenting wine is regularly recycled from the bottom to the top of the tank in order to take all the elements present on the skins and to extract the color slowly and softly. Once the fermentation is finished the natural sugars of the grapes are totally converted to alcohol. The wine is then racked into concrete tanks, that are lined with fiberglass and insulated by cork. Here the wines keeps for a long time the post-fermentation temperature of 22 °C. In this way, the malolactic fermentation begins spontaneously and is completed within 2 months.
The wine is initially aged for 2 years, a part in Slavonian oak barrels (30 or 36 hectoliters / 789-947 U.S. gallons), and the other part in small French oak barrels (225 liters) slightly toasted. The fining carries on in bottle, for 12 months, before going into the market.
The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market.
14,50 Vol. %
An outstanding red wine for roasts, this Barolo well combines with main courses of red meats, braised dishes and aged and piquant cheeses. When aged at length, it makes a superb sipping wine.
18° degrees C. (64-68° F.)
Marchesi di Barolo historical cellars are located in the town of Barolo, in the building overlooking the Castle of the Marquis Falletti.
It is here that more than 200 years ago a beautiful story began.
The story of a wine cellar where, in the heart of the Langhe area and protected by gentle hills, a wine was born. This wine, as the French tradition suggests, was called Barolo like the town where it was produced for the first time.
No one at that time could imagine that it was destined one day to be king: the King of Wines, the Wine of the Kings.
The story begins precisely in 1807, in Paris, when the Marquis of Barolo Carlo Tancredi Falletti married Juliette Colbert de Maulevrier, a French noblewoman and the great granddaughter of the Sun King’s well-known Minister of Finance. Juliette saw the great potential of the wine made in Barolo that, after a complete fermentation and a long aging in wood, would have been able to unveil all the qualities typical of the soil and of the grape variety: Nebbiolo, powerful and austere, able to last long and to express all the characteristics of this extraordinary terroir.
In 1864, Juliette’s death marked the end of the prestigious Falletti dynasty: in order to perpetuate the Marquise’s memory and charitable work, the Opera Pia Barolo was founded and established in the beautiful Palazzo Barolo in Turin.
This story was meant to cross path with the story of another family in Barolo: the Abbona family who had its own wine cellars next to the Castle of Marquis Falletti.
Indeed, at around the same time Pietro Abbona was born.
Thanks to his skill and tenacity, Pietro, together with his brother Ernesto and his sisters Marina and Celestina, was eventually able to acquire the Agenzia Tenuta Opera Pia Barolo: the ancient cellars of vinification and refinement of the Marchesi di Barolo estate.
Thus Massimo Martinelli, in his book Barolo As I Know It, says: “Of the personages connected with the name Barolo, some may be considered of historic importance, real and true pioneers…[of these] people first place goes to Pietro Abbona, undisputed patriarch of Barolo…who, as an unquestionable stand-bearer, made the wine of his region known throughout the world. It was from his winery that Barolo made its first historic steps. His large wood casks (some of which one can still be admired today in the cellars in Barolo) were in fact part of the legacy of the Marquise Falletti. Commendatore Abbona inherited a longstanding tradition, a love of the vineyards, the wineries and wine itself, and he brought his label displaying the castles of Barolo and Serralunga to the furthest tables. And it is with pleasure that we recall this great contribution.”
Today the Abbona Family continues the work that began more than two centuries ago producing high quality wines meant to enrich, year after year, the history of this important cellar where modernity and tradition meet and where a great heritage of vineyards and knowledge has been passed down from parents to children for over five generations.