COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Nebbiolo
PRODUCER
Castello di Verduno
REGION
Piemonte
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Castello di Verduno is housed in a spectacular 16th-century castle in the commune of Verduno, the northernmost outpost of the Barolo appellation. The estate is historically significant as the cradle of modern dry Barolo; in 1838, under the ownership of King Carlo Alberto of Savoy, Nebbiolo was first vinified here in a dry style under the guidance of enologist Carlo Staglieno. Acquired by the Burlotto family in 1909, the estate is currently managed by Gabriella Burlotto and Franco Bianco, alongside their daughters. Winemaker Mario Andrion, who joined in 2000, focuses on producing elegant, traditional wines that emphasize grace and aromatic complexity over sheer power.
ALCOHOL
14.0%
AVG. PRICE
€50
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Castello di Verduno is the historic cradle of dry Barolo, where the style was first vinified in 1838 for King Carlo Alberto of Savoy.
Fact 02
The estate's vineyards in Verduno benefit from cool night drafts from the nearby Tanaro River, enhancing the wine's floral aromatics.
Fact 03
This wine undergoes an extensive 30 to 35-day skin maceration and is aged for 32 months in traditional large Slavonian oak casks.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process at Castello di Verduno is deeply rooted in Piedmontese tradition. Grapes are hand-harvested from southeast-facing slopes characterized by Marne di Sant'Agata soils, which feature a high clay and limestone content. Fermentation is carried out using indigenous yeasts in temperature-controlled stainless steel tanks. The maceration on the skins is slow and extended, lasting between 30 and 35 days to gently extract fine tannins and complex precursors. The wine is then aged for 32 months in large, neutral Slavonian oak casks (botti), followed by an additional 6 months of bottle aging before release. It is bottled unfined and unfiltered.
