{"id":4192,"date":"2013-02-28T07:00:20","date_gmt":"2013-02-28T06:00:20","guid":{"rendered":"http:\/\/www.langhe.net\/?p=4192"},"modified":"2017-09-25T16:53:02","modified_gmt":"2017-09-25T14:53:02","slug":"doc-langhe-rosso-barilin-2009-la-querciola","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/4192\/doc-langhe-rosso-barilin-2009-la-querciola\/","title":{"rendered":"DOC Langhe Rosso Barilin 2009 La Querciola"},"content":{"rendered":"<p>Among the wines produced by the winery La Querciola, we find a very interesting <strong>Langhe Rosso 2009 DOC Barilin<\/strong>.<\/p>\n<p>Even if, according to the production disciplinary, several grape varieties can be used for assembling this wine, the winery has decided to use <a title=\"Barbera\" href=\"https:\/\/langhe.net\/vines\/barbera-en\/?lang=en&amp;lang=en\">Barbera<\/a> in purity.<\/p>\n<p>Fermentation takes place in stainless steel tanks and the maceration on the skins lasts 15-20 days in order to extract colour and structure.<\/p>\n<p>After the malolactic fermentation, the wine ages one year in 5 hl tonneaux where it absorbs elements from the wood: ellagic tannins, phenolic aldehydes, lactones and phenolic acids.<\/p>\n<p>The barrel not only coveys the wine clear notes of vanilla, toasted wood and coconut but let also oxygen enter through the staves slowly, thus allowing a process of micro-oxygenation and the tannins polymerization.<\/p>\n<p>In the glass it shows a deep ruby red colour and an intense bouquet with notes of ripe red fruits, cherry and soft fruits and delicate spicy hints because of the aging in barrel. The palate is dry but full bodied with soft tannins, that convey a good structure, well balanced by the typical acidity of the Barbera.<\/p>\n<p>It is an all-course wine, perfect if served with salami-starters, stuffed pasta or risotto, white and red meats such as beef stew but also with <a href=\"https:\/\/langhe.net\/food\/cheeses\/?lang=en\">cheese<\/a> like <a title=\"Gorgonzola\" href=\"https:\/\/langhe.net\/907\/907\/?lang=en&amp;lang=en\">Gorgonzola<\/a> or <a title=\"Castelmagno\" href=\"https:\/\/langhe.net\/819\/castelmagno\/?lang=en&amp;lang=en\">Castelmagno<\/a>.<\/p>\n<p><strong>Serving temperature<\/strong>:16 \u00b0C<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Among the wines produced by the winery La Querciola, we find a very interesting Langhe Rosso 2009 DOC Barilin. Even if, according to the production disciplinary, several grape varieties can be used for assembling this wine, the winery has decided to use Barbera in purity. Fermentation takes place in stainless steel tanks and the maceration [&hellip;]<\/p>\n","protected":false},"author":101,"featured_media":97428,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[],"lgarea":[],"class_list":["post-4192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>DOC Langhe Rosso Barilin 2009 La Querciola<\/title>\n<meta name=\"description\" content=\"Among the wines produced by the winery La Querciola, we find a very interesting Langhe Rosso 2009 DOC Barilin. 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Dal 2004 lavora come tecnico di laboratorio presso l\u2019azienda vitivinicola Fontanafredda S.r.l. di Serralunga d\u2019Alba dove svolge analisi chimiche, microbiologiche, enzimatiche e sensoriali su mosti e vini. Cura la sezione Wine Quiz sul sito Tablino.it, \u00e8 iscritto all\u2019Associazione Enologi Enotecnici Italiani. -------------------------------------------------------------------------- Simone Tablino was born in Turin in1980 and lives in Alba. He graduated from the University of Turin in 2007 with a Bachelor\u2019s degree in Viticulture and Enology. He\u2019s been working since 2004 as laboratory technician for the wine company Fontanafredda S.r.l. in Serralunga d\u2019Alba, where he conducts chemical, microbiological, enzymatic and sensorial analysis on musts and wines. 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