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Sandrone - Le Vigne 2011
Tasting note
Unlike its sibling the Barolo Cannubi Boschis, the 2011 Barolo Le Vigne is defined by its internal tightness, muscularity and structure, with an overlay of delicate Nebbiolo
perfume. The nose shows black fruits and licorice, black pepper and earthy mineral notes, with cola nut and subtle oak notes. On the palate, this wine is both more tannic and more elegant than its brother - the terroirs from which this wine is made give powerful, ripe tannins to the final wine, and the fruit never seems jammy or overly concentrated. Fruit balance and acidity are excellent and bode well for long-term aging. Finish is long and tight with considerable tannins and minerality. Needs patience.
Vintage
The 2011 vintage will be remembered as unconventional with its very early
harvest and not overly high yields in the Vineyard. An abnormal heatwave and
high temperatures in April brought the start of the growing season forward almost
20 days. In July average daily temperatures were not particularly high, and
accompanied by light rain storms. Very high temperatures were recorded during
August and the beginning of September, followed by light rainfall. Lower nighttime
temperatures mitigated the warmth and allowed the wine to gain an
excellent tannin profile and good color, as well a truly interesting aromatic profile.
Vineyard
This can be described as a traditional Barolo, as it observes the custom of blending wines obtained from different vineyards. It is the product of synergic union of four winegrowing areas which are very different in terms of altitude, soil and exposure: this forms its strong point, its uniqueness. Every single wine reaches its peak in the bottle, after the perfect merger created by the blend, which is never the same from one year to the next.
Vinification
Each lot was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.
Alcoholic Fermentation: 28 days in steel
Maceration: Gentle maceration in upright open-top steel tanks for the first 7-8 days of the alcoholic fermentation
Malolactic Fermentation: Immediately after alcoholic fermentation in French oak casks with a capacity of 500l (tonneaux), of which 25% were of new wood.
Ageing: 24 months in French oak tonneaux of 500l(the same as used for the malolactic fermentation), followed by 20 months in bottle.
Alcoholic Fermentation: 28 days in steel
Maceration: Gentle maceration in upright open-top steel tanks for the first 7-8 days of the alcoholic fermentation
Malolactic Fermentation: Immediately after alcoholic fermentation in French oak casks with a capacity of 500l (tonneaux), of which 25% were of new wood.
Ageing: 24 months in French oak tonneaux of 500l(the same as used for the malolactic fermentation), followed by 20 months in bottle.