Barolo DOCG Annunziata 2014 Accomasso

What kind of wine is it

Barolo Annunziata by Accomasso is a still red wine made from Nebbiolo grapes grown in the Langhe region of Piedmont. The style remains classic and structured, with a dense tannic weave and pronounced acidity that support its aging potential. Winemaking follows a traditional approach, with prolonged macerations and aging in large oak barrels, which guarantee aromatic precision and longevity. Its profile is marked by dryness, elegance, and depth, offering an authentic expression of the territory and cellar work.

Origin

This Barolo is produced in the township of La Morra, at the heart of the denomination, from the Rocche dell’Annunziata cru, an area historically suited to Nebbiolo. The vineyards lie at about 300 meters elevation and benefit from a continental climate with significant temperature swings that preserve freshness and aromatic definition. The soils, composed of clay and calcareous marl, retain water and provide structure, imparting solid tannins and a complex texture. The UNESCO-listed Langhe landscape reinforces this wine’s territorial identity.

Production method

Nebbiolo grapes are hand-harvested and carefully selected, then sent to fermentation with long skin maceration to extract color, tannins, and aromas. This traditional approach encourages a more structured profile and greater bottle aging capacity. After fermentation, the wine matures for years in large oak barrels, with measured wood influence that stabilizes and enriches its profile. Technical choices aim for balance, depth, and longevity.

Tasting notes

Visually, Barolo Annunziata appears light garnet red and bright, with the typical Nebbiolo transparency and orange highlights that develop as it ages. On the nose, it delivers clear notes of cherries in spirit, candied orange peel, tobacco, dried herbs, and licorice, with hints of balsam. The palate is dry and intense, driven by vibrant acidity and vigorous yet harmonious tannins that cleanse the palate without harshness. The finish is long, with returns of fruit, spicy, and mentholated notes.

Food pairings

This Barolo pairs well with structured and succulent dishes, where tannins and freshness balance richness and intensity: braised red meats, stews, and pot roasts are natural companions, as is game. With Piedmontese cuisine, it matches beautifully with Barolo-braised beef or tajarin with hare ragù, thanks to its aromatic complexity and lively acidity. It’s also suitable for well-aged cheeses, in which the savoriness finds a counterpoint in the wine’s texture. Serving temperature and pronounced aromas enhance its complexity.

When to serve

Barolo Annunziata is ideal in cooler seasons and on occasions with rich dishes, best served around 18 °C to highlight its balance and precision. Adequate aeration, even through decanting, makes the tannic structure more readable and broadens the aromatic expression. Thanks to its structure and aging in large barrels, it’s also recommended for cellaring and can evolve positively for many years under proper storage conditions. It shows best when tertiary notes meld with the fruit, maintaining energy and tension.