Barolo DOCG Annunziata Riserva 2016 Accomasso

What kind of wine is it

Barolo Annunziata Riserva by Accomasso is a still red wine made from Nebbiolo grapes grown in La Morra, in the heart of the Langhe. Its classic style is reflected in a robust structure, tight-knit tannins and a precise aromatic profile. The winemaking involves natural fermentations and an extended maceration, followed by a long maturation in large oak barrels that promotes finesse and development potential.

Where it comes from

This Barolo originates from the Annunziata cru in La Morra, a central area in the Langhe. The steep, well-exposed hillsides and marl-limestone soils with clay content contribute to firm tannins and depth of flavour. The continental climate with marked temperature swings favors a slow ripening of Nebbiolo, enhancing freshness and aromatic definition.

How it is made

The grapes come from selected vineyards and are harvested at full phenolic maturity. In the cellar, spontaneous fermentations with native yeasts and long skin macerations are used to gradually extract color and aroma. Ageing takes place in large oak barrels, in accordance with tradition, allowing for a slow evolution with a balanced integration of wood.

Tasting notes

In the glass, it displays a light, bright garnet red, typical of Nebbiolo. The nose offers a broad and layered bouquet featuring ripe red fruit, sweet spices, underbrush, liquorice, aromatic herbs, balsamic hints and a mineral note. On the palate, it is structured and deep, with lively acidity, well-integrated tannins and a persistent finish with spicy and balsamic echoes.

Food pairings

This Barolo pairs well with rich dishes such as braised meats, game, and aged cheeses. It enhances dishes with truffle, especially with red meats and savory sauces. In Piedmontese cuisine, it’s a classic companion for braised beef in Barolo and "tajarin" pasta with Alba white truffle, thanks to its freshness, which cleanses the palate, and aromatic complexity, rich in spice and herbal notes.

When to serve it

Ideal for special occasions, it should be served at cellar temperature, around 18 °C, preferably after aeration in a large glass to enhance the aromatic profile and soften the tannins. Thanks to its structure and maturation in large barrels, it is suited for ageing and can be enjoyed even after many years, maintaining a prolonged optimal drinking window.