Barolo DOCG Bricco Ambrogio 2018 Negretti

What kind of wine is it

Barolo Bricco Ambrogio by Negretti is a still red wine made from Nebbiolo grapes cultivated in the Bricco Ambrogio geographic mention, in the municipality of Roddi. This Barolo stands out for its solid structure and elegance, with dense tannins that promise good evolution over time. The winemaking process includes a long maceration in steel and aging in French oak barrels, elements that help define a precise and deep technical profile, suitable for those seeking authenticity and coherence between origin, production, and tasting.

Where does it come from

The grapes come from the Bricco Ambrogio geographic mention, in Roddi, at the heart of the Barolo hills. The vineyards, located between 250 and 270 meters above sea level with a southern exposure, promote complete Nebbiolo ripening and maintain a good acid balance. Marl and calcareous soils contribute compact tannins, gustatory tension, and a defined aromatic texture. The hilly setting with strong temperature variations supports the finesse and complexity of the aromatic profile.

How is it made

Winemaking involves fermentation in stainless steel vats at controlled temperatures between 27 and 31°C. The long maceration on the skins, for 25-30 days, allows a gradual extraction of color, tannins, and aromas. After spontaneous malolactic fermentation, the wine matures for 24 months in French oak barrels. This period stabilizes the structure, integrates the tannins, and adds complexity without altering the character of Nebbiolo.

Tasting notes

To the eye, Barolo Bricco Ambrogio displays an amaranth color with violet and ruby highlights. On the nose, notes of ripe raspberry, bitter citrus peel, fine woods, and black pepper spice emerge, with a subtle balsamic trace. On the palate, it is broad and warm, supported by balanced freshness and dense tannic texture. The progression is long, with recurring fruity and spicy notes and a dry, coherent finish.

Food pairings

This Barolo pairs with structured dishes and red meat preparations, such as roasts and slow-cooked recipes that enhance the tannin presence. In Piedmontese cuisine, it effectively accompanies braised game and hard-aged cheeses, in addition to dishes rich in sauce and brown gravy. A classic pairing remains braised beef in Barolo, offering harmony between aromas and structure. It is also very suitable for tajarin with meat ragù, where the dish’s savoriness enhances the wine’s complexity.

When to serve

Barolo Bricco Ambrogio is suitable for important occasions and autumn or winter dinners. Proper aeration in a decanter encourages aromatic expression and softens the tannins. Thanks to its structure and acidity, it lends itself to long cellar aging and evolves towards a more harmonious and complex profile.