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Barolo Baiolo DOCG 2013 - Camparo
Camparo

BAROLO BAIOLO DOCG 2013 - CAMPARO

  Italy
€41.40
35.40
€35.40

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World's first organic Barolo!

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Why do we love it?

Barolo Boiolo DOCG 2013 is the first organic wine of the zone from the emblematic Camparo winery. With innumerable distinctions abroad, it was about time to conquer the Greek market as well.

The historical Camparo winery began its brilliant course in the early 1980s. Mauro, following the course of his ancestors in Italian wine, undertakes the exploitation of the vineyards of the family and establishes his winery in order to promote the special terroir of the region. Barolo Boiolo has on his label a fragile butterfly showing the winemaker's respect for the land and the environment in general. This Barolo comes from the La Morra vineyard where the vines are 20-50 years old. The nectar after fermenting, it matures in large oak barrels (2500 liters) for 24 months. After that it is bottled and rests in the bottle for 1 year.

It reaches your glass like purebred Nebbiolo, with bold tannins and juicy fruit that if you have the patience to keep it for 10-15 years, it will reward you richly... We couldn’t hold back!

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has moderate ruby color with garnet hues.

Expressive nose with notes of cherry, berry, cedar, flowers and herbs such as lavender. Hints of sweet spices like cinnamon and clove and earthy touches of mushrooms and forest floor.

On the palate it has medium body, crisp acidity and tight, tense tannins. Cherry, pomegranate, cranberry, white pepper, black tea, cedar, lavender, violet and herbal aromas make up a complex, aromatic set. Persistent aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 14,5%
Origin Barolo, Italy
Variety Nebbiolo
Aromas Cherry, pomegranate, cranberry, white pepper, black tea, cedar, lavender, violet, herbal aromas
Bottle Size 750ml
Barrique 24 months
Serving temperature 17°C
Aging 15 years
Closure Cork
Organic Yes

BAROLO BAIOLO DOCG 2013 - CAMPARO

PAIR IT

Cooked meats, pepper fillets and meat-appetizers.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

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