Josetta Saffirio Barolo Persiera

Josetta Saffirio Barolo Persiera

Red Wine - 100% Nebbiole

Josetta Saffirio Barolo Persiera
57,17 Price include 21% VAT Price exclude VAT € 47,25

Barolo d.o.c.g. Persiera

Garnet red color with ruby reflections. intense aroma, with scents of spices, chocolate and mint notes. On the palate, the red fruit blend with the elegance of cinnamon and tobacco…Barolo from a single vineyard (Persiera in Castelletto of Monforte d’Alba), elegant and intriguing. Produced only in 100 magnum bottles each year. With handwritten, numbered and personalized label.

VARIETY: 100% Nebbiolo -Michet

PRODUCTION AREA: Monforte d’Alba -Castelletto subzone.

Type Elveziano Land (emerged seabed, formed in the late Miocene, 10 to 12 million years ago) of medium texture (silt, clay and sand in balanced percentages), rich in minerals and limestone.

CULTIVATION OF THE VINEYARD: Low Guyot-trained vines on very steep slopes (50–52%), where drainage channels and terracing help prevent erosion. Excellent south-east exposure.

YIELD: 30 hectoliters.

VINIFICATION: Soft pressing of hand-harvested, fully destemmed grapes, followed by fermentation in temperature-controlled tanks at 30/32º C (86/88ºF). The skins are macerated for 7-9 days, with manual pigeage.

AGING: Immediately after the malolactic fermentation, which took place in December, the wine was put into oak barrels, partly new and partly used. Decanted once a year, after 24 months has been assembled in concrete tanks. After a break of six months to a further natural stabilization, it is bottled during the summer. Ages in the bottle a further six months before release.

CULINARY COMBINATIONS: A wine of great structure, well suited to red meats, braised dishes and game in general. And ‘ideal accompaniment for cheeses.


SUMMARY: A very small vineyard near Castelletto. The vineyards are very steep, 50 to 52%, with a subsoil of slate, clay and sand. 100% Nebbiolo, but different clones. Harvested by hand, gently pressed with fermentation in stainless steel vats. Aged in small barriques for 24 months and then further aging in cement tanks. The wine is only put on the market after 4 years.