Description

• Alcohol %: 14%
• Decant Time: 60 minutes
• Taste: violet, rose, cherry, raspberry, red berries, balsamic herbs, floral, elegant tannins, freshness, structured, full-bodied, juicy, long finish
• Food Matching: Lamb, Roast partridge, Game ravioli, Southern Italian lasagne (Pastachijna), Parmesan / aged hard cheeses
• Grape Variety: Nebbiolo : 100%,

Tasting note

品飲印象：前調以紫羅蘭與玫瑰花香為主，接著透出櫻桃與覆盆子紅果，並有細緻的香草與微微甜香的木質氣息。口感中段飽滿多汁，酸度明快，單寧結構優雅而有支撐感，收結長且回味帶香草與紅果尾韻。 酒莊簡介：喬瓦尼酒莊為家族經營，近年自2012年開始推出此酒款，產量穩定，注重田間管理與酒窖細緻操作，目的是兼顧果香與傳統結構。 葡萄園與採收：園區葡萄樹植於1984至2000年間，採用Guyot整枝法，十月中旬分批採收以確保成熟度與酸度平衡。 釀造與陳年：發酵約25天，採每日泵入並於中期執行délestage，主發酵於水泥槽中進行，之後以50hl法國大桶陳年18至36個月（依園塊而異），大桶帶來溫和香料與圓潤中段。 建議：年輕時醒酒一小時能使香氣更開放，也適合短期陳放，飲用期大約在2023至2033年。

Tasting note: Aromas of violet and roses open to a core of ripe red cherry and raspberry, with a touch of balsamic herb. The palate is structured and full-bodied yet lively—firm, elegant tannins frame vibrant acidity and a juicy mid-palate, leading to a long, persistent finish. Producer & winery: Produced by the Giovanni Rosso family (first vintage 2012), this Barolo is made on estate holdings in the Barolo zone with a total production around 25,000 bottles. The team focuses on traditional care in the vineyards and modern precision in the cellar. Vineyard notes: Vines planted between 1984 and 2000, trained with the Guyot system. Harvest typically in mid‑October, selecting fruit for balance and aromatic intensity. Winemaking & ageing: Fermentation runs roughly 25 days with daily pumping‑over and délestages at mid‑ferment in concrete tanks. Ageing occurs in 50hl large French oak casks for 18–36 months depending on vineyard source, contributing subtle oak spice and a broad mid-palate. Cellaring & drinking: Ready to enjoy now with decanting to open up, or cellar through the 2020s (drink window c.2023–2033).

Winery

喬瓦尼酒莊為家族經營的巴羅洛酒莊，近年推出的酒款延續經典風格：重視老藤來源與田間管理，採Guyot整枝與分區採收，釀造時以較長的浸皮與中期délestage來提取結構，最後以法國大桶陳年，呈現既有骨架又帶風味層次的紅酒。

Giovanni Rosso is a family-owned Barolo producer that brought this bottling into their range from 2012. Focused on combining traditional Barolo structure with careful vineyard work, the estate farms older plantings (1984–2000) trained on Guyot and vinifies with a mix of traditional techniques—extended maceration, délestage and ageing in large French oak casks—to achieve elegance, aromatic lift and long ageing potential.