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Barolo is probably the best known red wine from the Piedmont region and is renowned for its full-bodied, rich notes of undergrowth, mushrooms and roses. Carlo Viglione & F. is a family run business that is also known, like many Barolo producers, for its Dolcetto d’Alba. This wine is produced using strictly traditional methods that respect the environment. It has an airy, fruity nose and a full-bodied, harmonious, tannic palate.
Terroir: clay and silt Grape variety: Nebbiolo Vineyard area: Two hectares, using natural farming methods Vine pruning: Guyot Average planting density per hectare: 4,000 Average age of vines: 45 years Average yield per hectare: 40 hl Harvesting: 100% hand-picked Vinification: Completely de-stemmed, natural fermentation due to indigenous yeasts and maceration for about 20-25 days in 25hl barrels. Malolactic fermentation and ageing for three years in oak barrels. Sulphur content: 51 mg/l Production: 7,000 bottles
Based in the Piedmont region, the family-run Carlo Viglione & F., known for both its Barolo and its Dolcetto d’Alba, has offered traditionally produced wines for several generations. Today, Giulio Viglione continues his father’s work, using environmentally friendly methods both in the vineyard and the winery.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.
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