2018 Ca' Rome Romano Marengo Barbaresco Chiaramanti DOCG

2018 Ca' Rome Romano Marengo Barbaresco Chiaramanti DOCG

巴爾巴羅馬諾馬倫戈 - 巴巴瑞斯蔻基亞拉曼蒂
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2018 Ca' Rome Romano Marengo Barbaresco Chiaramanti DOCG

來自Ca' Rome的2018年巴巴瑞斯,口感厚實但不沉重。香氣以紅果和花香為主,伴隨奶油香料與淡淡草本氣息,入口絲綢般順滑,單寧有存在感但被果實與酸度牽引著,收尾顯得悠長且帶礦質感。這款酒取自Marengo/Chiaramanti的坡地園,土壤偏黏性與石灰質,日照與排水條件讓果實成熟度與酸度兼得。釀造時以穩健萃取與橡木熟成建立結構與層次,建議醒酒約一小時,最適合搭配帶汁紅肉、松露義大利麵或成熟硬質起司。喝的時候可以留意那股由果實轉為熟成香氣的變化,既適合當下享用也有陳年空間。


A classic Barbaresco from Ca' Rome showing concentrated red fruit, floral lift and spice. The 2018 vintage offers a dense, silky palate with layered aromatics of mixed berries, Turkish delight and savory herbal notes, followed by an earthy/mineral twist. The frame is sustained by a spice-coated, firm tannin structure and ripe extract — full-bodied and generous, yet balanced by lively acidity. Produced from parcels in the Marengo/Chiaramanti area, the wine is vinified with careful extraction and matured in oak to build texture and longevity. Drinking window: 2023–2034. Decant for 60–90 minutes to enjoy the perfume and soften the current firmness. Pair with roast lamb, truffle pasta, rich meat ragù or mature hard cheeses.

 

Specification

  • Alcohol %: 15.5%
  • Decant Time: 60-90 minutes
  • Taste: red cherry, raspberry, dried rose, turkish delight, sweet spice, herbal notes, earthy/truffle, silky texture, firm spice-coated tannins, long finish
  • Food Matching: Lamb, Black truffle tortellini, Meat ravioli, Beef cannelloni, Grana Padano cheese, Roasted game (venison, wild boar)
  • Grape Variety: Nebbiolo ,

 

Winery

Ca' Rome位於巴巴瑞斯產區,專注來自Marengo與Chiaramanti坡地的葡萄。酒莊以務實的田間管理聞名:嚴控產量、手工採收與細心的晚季照護,讓果實能充分成熟並保留酸度。釀造端採穩健萃取並搭配橡木熟成,以建立酒體與陳年潛力,讓土地的黏性與石灰質風格在杯中表現出來。

Ca' Rome is a Barbaresco producer working with hillside sites in the Marengo and Chiaramanti zones. The estate follows traditional principles with close attention to vineyard work — yield control, late-season care and selective hand-harvests — aiming to express the terroir's clay-calcareous soils and slope exposures. In the cellar, fermentations are managed to extract ripe tannins and aromatics, with oak maturation used to add texture and aging potential.

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