Barolo DOCG Enrico VI 2021 Cordero di Montezemolo

What kind of wine is it?

Barolo Enrico VI by Cordero di Montezemolo is a red wine made from Nebbiolo grapes grown in La Morra, in the Piedmontese Langhe region. The winemaking process involves fermentation in temperature-controlled stainless steel tanks and aging in French oak barrels, resulting in a structured and crisp style, with pronounced tannins and noticeable freshness.

Where does it come from?

The grapes come from rows situated just outside the municipality of La Morra, on the Barolo Villero hillside. This area is considered among the most prestigious for this wine, and its origin is an integral part of its identity, linking Nebbiolo's profile to the rolling Langhe hills.

How is it produced?

Harvesting is done by hand, with bunch selection in mid-October when the grapes are fully ripe. Fermentation takes place in temperature-controlled stainless steel tanks, followed by maceration on the skins for 6–10 days. The wine then rests for about 20 months in small French oak barrels before bottling.

Tasting notes

In the glass, it displays an intense garnet red color. The nose reveals eucalyptus, menthol, and liquorice, followed by preserved cherry and plum, with hints of violet and aromatic herbs. On the palate it is austere and fresh, with a long, orderly persistence.

Food pairings

At the table, it finds balance with game and wild meats, where structure and tannic texture complement rich dishes. It is also recommended with first courses with white truffle, as the freshness and aromatic profile support the dish without overpowering its delicacy.

When to serve

This is a red suitable for structured lunches and refined dinners, when precision and character are desired. It can also be enjoyed young if allowed to breathe in the glass beforehand, but it tends to show its best after some time resting in the bottle, when the tannins and balsamic notes have integrated. Serve at around 18 °C, and open in advance to enhance its balance and persistence.