Exclusive International Collections Presented by Colio Estate wines
Best of Piedmont, Italy
3 Bottles of Olivero Mario Barolo DOCG 2014
3 Bottles of Olivero Mario Barbera D'Alba 2015
3 Bottles of Olivero Mario Dolcetto D'Alba 2015
3 Bottles of Olivero Mario Langhe Nebbiolo 2017
BAROLO DOCG 2014
Grape variety: 100% Nebbiolo
Vineyard location: 250m a.s.l. facing south-east.
Grape harvest: 28th September-8th October depending on the vintage.
Vinification: the grapes are collected in small baskets and then slowly de-stemmed and crushed.
Within the following 48 hours fermentation starts naturally without the addiction of selected yeasts. Frequent pumping over and pigeage are carried out together with the maceration of the skins, which takes place at a controlled temperature of 27º-28ºC for about 2 weeks. The maceration process optimizes the extraction of polyphenols and ensures the development of unique aromas typical of the wine coming from this Cru.
Ageing: 24-28 months in French oak barrels. Ageing starts in 225 l barriques and then in 500-600 l tonneau. A year after release (usually 4 years after harvesting) Barolo Bricco Rocca is bottled with the utmost care and aged in bottle before being sold.
Organoleptic properties: deep garnet red with orange highlights typical of the Nebbiolo grape variety, on the nose the spicy hints coming from the oak and the vineyard itself are combined with elegant fruity aromas like cherry and rose. On the palate it is full-bodied, with a subtly veined background of oak aromas enhancing the typical violet and marasco cherry.
Pairings: excellent with red meat dishes, game, roasted meat and braised beef. Ideal with elaborate dishes due to its tannic component that refreshes the mouth. Traditionally served with hard mature cheeses and blue cheeses,you can also dare drink it with dark chocolate.
Annual bottle production: 2500-3000 a year. It is also bottled in the limited 1.5 l magnum edition.
Serving temperature, aging and vintage production.
It can be aged in cellar for over 15 years but it can be enjoyed to the fullest 7/8 years after harvesting. It is essential to keep bottles in a horizontal position, in a controlled temperature dark room to ensure its long lasting quality. Ideally served in wide glasses at 16º/18º C.
Barbera d’Alba 2015
Barbera used to be regarded as a humble wine in the North of Italy but today, thanks to cluster thinning and the abolition of chemical fertilizers, it has become a symbol of Piedmont all over the world. The fruity notes and structure stemming from the sandy marls are brought up in the glass.
The aging takes place for 6 months in oak barriques and for further 8 months in stainless steel tanks.
Grape variety: 100% Barbera
Vineyard location: it is located in località Rivoli in Alba, close to the “Rocche di Diano”, at an altitude of 250m a.s.l. facing south. The soil is rich in sand and silt, half the vines are 10 years old and the remaining 40 years old.
Grape harvest: between 20th September and 10th October. This variety is very sensitive to the weather conditions, it best suits hot and dry vintages as well as calcareous and well exposed soils.
Vinification: the hand-picked grapes are collected in small baskets, then gently de-stemmed and crushed. In particularly cold and rainy vintages the volume of the berry increases due to excessive water absorption from the roots, so we drain the excess water. The wine undergoes fermentation and maceration evolving into a structured and balanced product thanks to the ‘delestage’ technique. After the drawing off malolactic fermentation takes place by means of natural lactic bacteria in the grapes.
Ageing: not very rich in tannins, particularly suitable to ageing in wood. Ageing begins in used barriques for 7 months so as to limit the toasted and vanilla notes and emphasize the fruity aromas. It is then moved to stainless steel tanks for other 6-8 months and then bottled with the utmost care.
Organoleptic properties: deep ruby red, nose brimming with blackberry and hints of spices. Rich and elegant on the palate, its pulpy fruit reminding of the pleasant nose blending with acidity and carrying through to its lingering finish.
Pairings: perfect with cold cuts , cheeses, rich starters and pasta dishes but also ideal with barbecues.
Serving temperature: excellent up to 7-8- years after harvesting, usually served between 18º and 20ºC.
Dolcetto d’Alba Superiore 2015
The Buschet vineyard is located in Rodello at 500m of altitude, with fresh summer days and warm nights. The south-west exposure and the over 40 year old vines bring the grapes to a complete and gradual maturation. Here the grapes are picked late, when tannins are ready to make a long-living wine. I try to best emphasize the rustic character of this wine in the cellar with a long maceration and a slow aging process in wood.
Grape variety: 100% Dolcetto
Vineyard location: the “Buschet” vineyard is located in Rodello, località Cagnassi at an altitude of 500m a.s.l., facing west and is more than 40 years old.
Grape harvest: between the 20th and 30th September.
Vinification: the “Buschet” vineyard grapes, characterized by small berries rich in polyphenols, are hand-picked and collected in baskets. They are then gently de-stemmed and crushed and moved to a stainless steel tank where maceration starts, together with alcoholic fermentation. After a few days manual pigeage and frequent pumping over optimize the extraction that continues until the drawing off of the wine.
Ageing: after 10-12 days from the end of alcoholic fermentation the wine is aged in the best old barriques. Despite being a wine usually drunk young, this type of Dolcetto is rich in structure, tannins and acidity, thus requiring a longer aging process in wood.
Organoleptic properties: intense ruby red, with cherry, almond and ink to the nose. A caressing warm wine with a long aftertaste, its tannins ensuring longevity.
Pairings. A wine suited to all courses, excellent with pasta dishes, meat, medium aged cheeses. You will be surprised by its versatility, so try and find your ideal pairing!
Serving temperature: between 18º and 20º C, it is pleasantly appreciated up to 10 years after harvesting.
Langhe Nebbiolo 2017
Nebbiolo represents the uniqueness and the history of our area. It has been cultivated in Piedmont since 1200 and since 1500 it has been appreciated and prized for the high quality of its wines. Each of them is representative of the slope it comes from. I respect and admire this grape variety suitable for making noble wines rich in personality and longevity. My Langhe Nebbiolo is made of fine texture and it shows in the glass, close to the classic tannins, the fruity and spicy notes native of the grape. A delicate ageing in oak helps to respect and enhance these extraordinary notes.
Grape variety: 100% Nebbiolo
Vineyard location: it is located in Roddi, in Fontanassa area. The vineyard has an elevation of 200 m a.s.l., is faced to west, and his soil is made of a perfect mixture of clay, sand and loam. The vines were planted in 2016 and they comes from 5 different clones selection.
Grape harvest: between 28 September and 15 October, Nebbiolo grapes are the latest to reach maturation, so we take into account the late tannins ripeness levels.
Vinification: the grapes have to undergo a soft de-stemming and crushing process due to their fragile stems. Maceration and fermentation begin slowly to maintain aromas and colours; fermentation temperatures are lower than the ones used in the ‘red vinification’. After 10-11 days, when the sugar has been turned into alcohol, drawing off is followed by malolactic fermentation.
Ageing process: after fermentation the wine ages for 9 months in old oak barriques to perfectly balance tannins and flavours.
Organoleptic properties: ruby red with orange highlights, on the nose cherry and violet hints are combined with remarkably fine spicy overtones. On the palate it starts out with a full bodied feeling, while the finish reminds of the red fruit scents and tannins.
Pairings: Langhe Nebbiolo is often referred to as the ‘Barolo’s younger brother’ due to its rich consistence. Excellent with fairly demanding meat dishes and mature, blue or goat cheeses, thanks to its versatility can easily be served with starters.
Serving temperature: between 16º and 18ºC, it can be aged in the cellar up to 10 years after harvesting.
Annual bottle production: between 2500 and 3000. It’s also bottled in a limited 1.5l magnum edition