In the heart of the Roero region, in Vezza d’Alba, the Demarie Giovanni family have been managing their estate for more than three generations with hard work and a real passion for viticulture. The winery has over 20 hectares of vineyards in the districts of Vezza, Castagnito, Castellinaldo and Guarene. The company’s choice to produce wine exclusively from grapes grown on its own vineyards guarantees the authenticity of the product. Demarie is also focused on the sustainability of its wines: by 2020. In 2007, their first wine was awarded BIO product certification.

Barolo has often been called “the king of wines”; noble and generous, it is renowned in Italy and abroad for its austerity, richness of flavors, and aromas.
Origin: Produced southwest of Alba, in a region where the hills are steeper in some areas. The wine’s unique and precious characteristics are determined by the complex geological profile of the zone.
Today Barolo is one of the most highly regarded Italian denominations worldwide.

Winemaking

The grapes are fermented in stainless steel tanks at a controlled temperature of 24-25°C for 20 days. The cap is popped once a day and pumped twice a day to ensure good color and tannin extraction during fermentation. At the end of fermentation, the wine is left on the skins for thirty days. This long “extraction” period fills the wine with tannins that develop over time and create a very complex aroma and taste. This Barolo Riserva is aged in “secondary” Slavonian oak barrels with a volume of 2500 liters for five years. During this long-term oxidative aging, the tannins soften and acquire the desired aroma. Thanks to the contact with oak, the wine has subtle notes of smoke, black pepper and cinnamon. Paolo uses recycled barrels because the aging process takes a very long time: the new oak outweighs the fruity aroma of the wine. Five years is much longer than the legal requirement (18 months), but most premium wines tend to exceed the minimum.

Tasting notes

Color: Garnet red, tending toward orange with ageing.
Aroma: Intense, exceptionally complex, with distinct notes of violet and vanilla.
Taste: Broad, warm, caressing, persistent, with great structure.

Food pairing

First courses, red meats, cheeses, game. Best served at:18-20°C. Ageing potential: up to 15 years after harvest.