Top vintage Cordero Barolo arrives in NYC!
To help Omniwines celebrate our 15 year anniversary Alberto has released a limited quantity of his 2001 Barolo Monfalletto and 2001 Barolo “Bricco Gattera” 1.5L! These exclusive selections will be available in NYC at top restaurants and select retailers who have always supported Cordero di Montezemolo.
The vintage 2001 in Piedmont, along with 1996 and 1999, is a great vintage for Barolo. The growing conditions of that year were nearly perfect resulting in wonderfully complex and authentic Barolo, with mature fruit aromas, lively acidity and beautiful structure for aging.
Nebbiolo is not an easy variety: it matures slowly, and September is a critical time for the full maturation. Sometimes the weather in September doesn’t help the grapes, but in 2001, the temperature of last month of the growing season was the perfect mix between hot days and cool nights, allowing the grapes to mature gradually and achieve both phenolic and alcoholic ripeness at the same time, with harvest taking place in October.
Cordero di Montezemolo Bricco Gattera is produced from a 1 hectar single vineyard in the municipality of La Morra. It is situated at the foot of a centenary Lebanese Cedar tree, on the highest South/West slope of Gattera cru. The vines are old, planted at 300 meters above sea level in rich and clay soil that provides an ideal maturation for an austere and complex Barolo.
The maceration of the grapes is 6-8 days and takes place in stainless steel tanks, followed by 10-12 days of fermentation. The wine is then drawn off into small French oak barrels to undergo malolactic fermentation. The maturation is in small French oak barriques for 19-21 months.
Cordero di Montezemolo Barolo Monfalletto comes from the carefully selected blend of the Monfalletto Estate vineyards in the town of La Morra. Age of vines are between 15 to 50 years, all with South/East and South/West exposures giving the perfect grapes and harmonious ripeness. The clay and calcareous soils add elegance and complexity. Magnesium oxide and manganese in the soil facilitate the maturation of soft and dense tannins. Altitude between 250 and 300 meters above sea level.
The production is followed carefully in each step: each vineyard with uniform characteristics (exposure, age, soil composition, plant gender, clones, etc.) is harvested and vinified separately. The maceration (4 – 5 days) and the complete fermetation (10-12 days) take place in stainless steel tanks, then the wine is drawn off into different sizes and types of wood barrels where malolactic fermentation takes place. All the various lots undergo a period of aging in different types of French and Slovenian wood for a period between 18 to 24 months. After that, the different lots are assembled, bottled and released on the market after one year.
Also available in our library selections are the 1999 “Elioro” Chardonnay and 1999 Barbera “Funtani”.
We will be opening all the Cordero library selections at our Spring tasting on May 2nd.