The 2016 vintage was certainly one of the longest-lasting seasons of recent years. Harvest happened in the first two weeks of October under beautiful weather. Bel Colle Barbaresco comes from the highly recognized single vineyard of “Pajoré”. The winery owns 1 hectare of this small, south-facing crù in the village of Barbaresco. No herbicides and chemical compounds are used. Harvest is in the middle of October, followed by fermentation and maceration in 5,000L oak barrels at temperatures of 25-28° C for 15-to-20 days. During the fermentation process, multiples rounds of pumping over the skin occurs to extract color, tannins and aromas from the grapes. After fermentation, drawing off takes place, followed by decanting and separating the juice from the lees and pomace. Malolactic fermentation occurs in Slavonian oak casks, and then the wine ages for two years in French oak barrels. The wine is bottled in May, and it then had a further six months’ ageing in a dark underground cellar.
This wine is a perfect accompaniment for red meats, braised beef and pork, as well as an array of Italian cheeses.