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Batasiolo Barolo Briccolina DOCG 2011
Batasiolo Barolo Briccolina DOCG 2011
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Description
Description
Batasiolo Barolo Briccolina DOCG is an exceptional and opulent red wine from Piedmont, Italy, crafted from 100% Nebbiolo grapes sourced from the prestigious Briccolina cru. This full-bodied wine offers complex aromas of cherries, violets, and truffles, with a layered palate featuring red berries, tobacco, and hints of vanilla, balanced by refined tannins and a long, luxurious finish.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: Red Wine
Style: Full-bodied, Opulent
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a Grand Cru Burgundy, with black cherries, violets, and truffles, finishing with silky tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay-limestone soils with southern exposure
Aging: 36 months in French oak
Serving Temperature: 16-18°C
Winery
Winery
Batasiolo's Briccolina is a crown jewel among their Barolos, crafted from meticulously cultivated Nebbiolo grapes from the prestigious Briccolina vineyard, offering unmatched complexity and elegance.
Food Pairings
Food Pairings
Seafood: Grilled swordfish or seared scallops with truffle butter.
Poultry: Roast duck with fig sauce.
Vegetarian: Black truffle risotto or porcini mushroom ravioli.
Meat: Braised short ribs or filet mignon.
Cheese Pairings
Cheese Pairings
Fontina: Soft and nutty, complementing the wine's richness.
Taleggio: Creamy and tangy, enhancing the wine's depth.
Pecorino Toscano: Salty and aged, balancing the wine's tannins.
Parmigiano-Reggiano: Aged and umami-rich, pairing beautifully with the wine.
Recipe
Recipe
Black Truffle Risotto
Ingredients:
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 1/4 cup Parmesan cheese, grated
- 1 tbsp black truffle paste
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a pan. Sauté onion and garlic until fragrant.
- Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine and reduce slightly.
- Add vegetable stock one ladle at a time, stirring until absorbed before adding more.
- Once rice is creamy and tender, stir in Parmesan and truffle paste. Season with salt and pepper.
- Serve hot, garnished with shaved truffles if available.
Tip: Pair with Batasiolo Barolo Briccolina for a truly indulgent experience.
