{"id":4311,"date":"2012-12-08T16:36:40","date_gmt":"2012-12-08T15:36:40","guid":{"rendered":"http:\/\/www.langhe.net\/?p=4311"},"modified":"2017-09-25T16:56:53","modified_gmt":"2017-09-25T14:56:53","slug":"docg-barolo-costa-di-rose-2006-la-querciola","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/4311\/docg-barolo-costa-di-rose-2006-la-querciola\/","title":{"rendered":"DOCG Barolo Costa di Rose 2006 La Querciola"},"content":{"rendered":"<p><a title=\"DOCG Barolo\" href=\"https:\/\/langhe.net\/wines\/docg-barolo\/?lang=en&amp;lang=en\">Barolo<\/a> is considered one of the greatest wines in the world because of its longevity, character and structure.<\/p>\n<p>A few days ago, I had the fortune to taste a Barolo 1989: I had to let it &#8220;breathe&#8221; for a while, but it immediately released intense spicy notes and a typical goudron bouquet. Paired than with a veal stracotto, it was a real joy for the palate.<\/p>\n<p>The Barolo produced by the winery \u201cLa Querciola\u201d is made with 100% Nebbiolo grapes, that grow in one of the most prestigious areas of Barolo, in the heart of the Langhe, called Barolo Costa di Rose.<\/p>\n<p>On these beautiful hills, vintage takes place in the second half of October, grapes are then stripped and the slow maceration in the fermentation tanks beginns.<\/p>\n<p>During the fermentation, skins and musts interact to convey the wine structure, colour and bouquet.<\/p>\n<p>After the malolactic fermentation, the wine starts aging in wood: 30 months in 40hl barrels in a silent and dark place with controlled humidity. Air enters the barrel slowly, smoothing the wine and fixing the colour.<\/p>\n<p>In the glass, this Barolo shows a garnet red colour, the nose is intense and elegant with notes of red fruits, dry flowers and spices like cinnamon and liquorice.<\/p>\n<p>The palate is\u00a0soft, full bodied, velvety with an important structure and a sweet and soft tannin and is engagingly complex throughout its lengthy finish. \u00a0Ideal with big red meat dishes, <a title=\"The lepre al civet\" href=\"https:\/\/langhe.net\/recipes\/the-lepre-al-civet\/?lang=en&amp;lang=en\">game<\/a>, first courses with meat sauces and medium to mature <a href=\"https:\/\/langhe.net\/food\/cheeses\/?lang=en\">cheeses<\/a>.<\/p>\n<p>Serve at 18 \u201320 \u00b0Cin baloon glasses.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Barolo is considered one of the greatest wines in the world because of its longevity, character and structure. A few days ago, I had the fortune to taste a Barolo 1989: I had to let it &#8220;breathe&#8221; for a while, but it immediately released intense spicy notes and a typical goudron bouquet. Paired than with [&hellip;]<\/p>\n","protected":false},"author":101,"featured_media":97442,"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-4311","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 v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>DOCG Barolo Costa di Rose 2006 La Querciola<\/title>\n<meta name=\"description\" content=\"Barolo is considered one of the greatest wines in the world because of its longevity, character and structure. 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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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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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