Barolo DOCG Brunate 2018 Beni di Batasiolo

What kind of wine is it

The Barolo Brunate by Batasiolo is a red wine made exclusively from Nebbiolo grapes, sourced from the Brunate cru in La Morra. It has a firm structure and lovely aromatic complexity that reflect the character of this vineyard. It’s a full-bodied red, with well-integrated tannins and a long finish. Built to age, it shows its best after a few years in bottle.

Where it comes from

This Barolo is born in the Langhe, in Piemonte, within the Brunate geographical mention on the La Morra slope. The vineyards lie on hillsides with good exposure. These conditions help Nebbiolo to ripen evenly. The combination of site and soil yields the wine’s depth and elegance, along with an aromatic profile that’s easy to recognize.

How it is made

Hand harvesting takes place in the first half of October, and only the best bunches are kept. After destemming, the must ferments in stainless steel at controlled temperature and remains in contact with the skins for 10–12 days. Regular pump-overs extract color and tannins. The wine then ages in Slavonian oak casks, moves to steel and finally rests in bottle, where it gains balance and longevity.

Tasting notes

In the glass it is an intense garnet red with orange highlights. On the nose it offers persistent aromas of stewed plum and dried fruit, followed by rose, violet, spices and light toasted notes. On the palate it is full-bodied and fresh, with elegant tannins and a velvety texture. The finish is long, with echoes of ripe fruit, sweet spices and earthy nuances.

What to pair it with

With its structure, this Barolo pairs well with roasted red meats, braised dishes and game, such as wild boar. Among cheeses it is ideal with aged varieties, like Piedmontese toma and Castelmagno. With Langhe cuisine it matches tajarin al ragù and finanziera. Its supple, persistent tannins also suit battuta di fassona, knife-cut.

When to serve it

It’s the right wine for special-occasion dinners and for the heartier dishes of the cold season. It can also rest a few more years in the cellar. Serve at 18–20 °C in large tulip-shaped glasses. Open the bottle an hour before pouring, so oxygen opens up the more evolved aromas and makes the wine richer on the palate.