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Tasting Notes: Bovio Barolo Riserva de-rieumes is the result of a careful selection of the best grapes of our vineyards. It’s dedicated to great-great-grandmother eugenia brezza de - rieumes and it’s produced in the best years only. Towards the end of october, nebbiolo grapes are collected by hand and placed in baskets. Once the grapes are moved to the cellar, the pressing can begin. Alcoholic fermentation is initiated in climate controlled tanks, using native yeasts. Afterwards, the must and the grape skins undergo maceration process, with the “submerged cap” technique, for about 3 to 4 weeks time. When this phase is over, the wine is transferred to other tanks in order to undergo malolactic fermentation, while the grape skins are gently pressed. In the beginning of winter, the wine is transferred to wood barrels, for a long refining process. In the end of this period of time the wine, unfiltered, is finally bottled. The bottles rest until they are placed on the market. This wine displays a ruby red colour, with brick-like hues. On the nose there is a generous amount of ripe fruit and chocolate. It is a full-bodied wine with great structure, elegant in its tannin and very persistent.
