Barolo, Enrico Serafino
Centred around the village of the same name, the region of Barolo produces big, well-structured reds with a racy cut to the tannins. After a long maceration the wine is aged for 3 years, 2 in large oak barrels. Intensely elegant nose, with red fruit and spicy notes of liquorice and vanilla; the palate is austere with smooth tannins and a freshness to the finish.
An elegant wine best served with dishes of lamb and beef, or pasta dishes with rich meat ragu. Try paired with our Ragù Di Cinghale – Wild Boar Ragu, 210g & Filotea Pappardelle, Artisan Egg Pasta. 250g with a healthy grating of Pecorino Romano.
Net Volume: 75cl
Moving away from the cities, Piedmont is known for its connection to the Alps. Almost half of the region is covered by mountains, making it one of Italy’s top skiing destinations. The geography of the region generates great agricultural farm land and it is best known for its grapes and wine production. Barolo and Barbaresco red wines are made from the Nebbiolo grape, and the sparkling Asti Spumante comes from the Moscato grape.
Besides wine, the region also produces a vast amount of Italian risotto rice. Arborio, Carnaroli and 11 other varieties of rice are grown in paddy fields, irrigated by river water.