Batistin | Roero

90Luca Maroni 2016
91Luca Maroni 2015
***Touring Club Italiano 2016
Golden StarTouring Club Italiano 2015

The grapes are manually harvested in mid-October and are vinified through a soft destemming followed by fermentation in stainless steel with selected yeasts at controlled temperature. Follows a subsequent 20 days maceration on the skins, with frequent pumping over and delestage. The wine refines for 24 months in large Slavonian oak barrels (10 hl). The aging ends in lying bottles after 6 months.

26,00

Vine

100% Nebbiolo

Production area

Canale

Designation

DOCG

Altitude

320 above s.l

Exposition

South

Soil

Sandy

Breeding

Counter-espalier

Pruning

Guyot

Bottle

75 cl

Download PDF factsheet

Technical notes about Batistin, Roero DOCG

CharacterTasting notes

Ruby red wine with orange highlights. The scent is broad with notes of spices, black fruits and dried rose. On the palate there are black fruits and strawberry jam; elegant, persistent with a well-dosed tannin.

Food & WinePairing

This wine should be served at room temperature. It goes very well with lamb, roasts, fillet, braised meats, game and aged cheeses.

Roero Batistin is an elegant red wine of great charm and perspective. There is the imprimatur of Nebbiolo in this wine, with elegant and never intrusive characters. In other words Nebbiolo is the most aristocratic among Piedmontese vines.

Firstly, in the glass, the characters of Roero give full satisfaction. Roero Batistin offers a fruity and fragrant style already from its beautiful captivating ruby ​​color. Which over time is dressed in increasingly insistent garnet reflections.

Secondly, on the nose, its fruity complex recalls violet, raspberry, wild strawberries. Without masking a clear ethereal complexity that opens to spicy hints of cinnamon, pepper and over the years of vanilla.

Moreover, on the palate, the flavor is dry, broad, warm and, in some cases, touches velvet.

This intriguing sapid harmony makes Roero Batistin one of the most welcome guests of the table. The non-exuberant structure and moderate tannins make it a skilled companion. In addition tasty entry dishes, Piedmontese first courses. And after that roasts and stewed meat as well as medium-aged cheeses.