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Batasiolo Barolo Briccolina DOCG 2011

Batasiolo Barolo Briccolina DOCG 2011

Regular price $179.00 AUD
Regular price Sale price $179.00 AUD
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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

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

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

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

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

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:

  1. Heat olive oil in a pan. Sauté onion and garlic until fragrant.
  2. Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine and reduce slightly.
  3. Add vegetable stock one ladle at a time, stirring until absorbed before adding more.
  4. Once rice is creamy and tender, stir in Parmesan and truffle paste. Season with salt and pepper.
  5. Serve hot, garnished with shaved truffles if available.

Tip: Pair with Batasiolo Barolo Briccolina for a truly indulgent experience.

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