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Barolo Coste Di Rose 2017 - Marchesi di Barolo
Bodegas Krontiras


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The Holy Grail of Nebbiolo!


Why do we love it?

The most historic? Probably! The most ethereal? For sure! The Barolo Coste di Rose Marchesi di Barolo is a true Barolo diamond claiming the title of Italy's most ethereal and historic Barolo. For the Nebbiolo lovers, it is the Holy Grail of the variety since it is just as enjoyable young as it is after a decade.

In 1814 Giulia Tancredi moved with her husband Carlo to the Palazzo di Barolo, in the heart of Barolo. The beautiful house was surrounded by vineyards with Nebbiolo which was already a prized local variety. In 1820 the winery began to take on flesh and blood and expand. In its cellars, there were already barrels of aged wines. Historians say that Barolo owes part of its history to the Marchese di Barolo who, thanks to his perseverance and connections, began in the 18th century to export wine (when no one thought about it) but also in the Marquise who had the insight and vision to invest in wine and create a different, at the time, style. Today, the winery's wines continue their steady upward course and remain very high on the list of the best in the region.

The Barolo Coste di Rose Marchesi di Barolo is one of their single-vineyard Barolos and the one with the greatest elegance. The Coste di Rose hill has the ideal microclimate for the perfect ripening of Nebbiolo, giving it elegance and delicate herbal aromas. The harvest is done by hand and then the wine matures for 18 months in barrels of different capacities, depending on the vintage. The result is surprisingly complex and dynamic while at the same time it is enjoyable in its youth.

Make a bottle of Barolo Coste di Rose Marchesi di Barolo yours now!









Tastes Like

It has medium ruby color and impressive aromas of sour cherry, strawberry, cherry, mint, rose, lavender, tea, graphite and licorice.

In the mouth it has medium (+) body, high acidity and intense but well-polished tannins. The red forest fruits are mixed with notes of sweet spices, herbs and flowers in a really complex bouquet.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Barolo, Italy
Variety Nebbiolo
Aromas Sour cherry, strawberry, cherry, mint, rose, lavender, tea, graphite, licorice
Bottle Size 750ml
Barrique 18 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No



Perfect pairing with mushroom risotto with duck fillet, Osso buco, coq au vin

Coq au Vin

2000 gr. rooster
For the Marinade
1200 ml. red dry wine
3 carrots
3 onions 
2-3 thyme sprouts
1 bay leaf
15 black peppercorns

For Cooking
2 onions
250 gr. champignon mushrooms, small
2 cloves of garlic
1 ripe tomato
6-7 sprigs of parsley
200 gr. smoked pancetta or bacon
250 ml. chicken broth
250 ml. red dry wine
100 ml. brandy or cognac
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of thyme
2 tablespoons of flour
Olive oil
Freshly ground pepper

Ask your butcher to cut the rooster in portions.After that, wash it and clean it from any leftover feathers.
You should marinate the rooster for at least 24 hours, this will help the rooster meat soften even more! Pare the carrots and the onions and cut them into thick pieces. In a large basin, place the pieces of the rooster.
Add the carrots, onions, peppercorns, bay leaf and fresh thyme. Pour in the red wine, from which you must keep 1 cup for cooking. Let the rooster marinate, covered in the fridge.

For Cooking

Remove the rooster from the marinade and wipe it with absorbent paper to dry it completely. Remove the bay leaf, thyme and peppercorns.
Drain the marinade and keep the vegetables aside. In a deep frying pan, put 2 tablespoons olive oil and 1 tablespoon of butter to heat up. Saute the pieces of the rooster until they get a golden brown color. Move the rooster in a large saucepan, with a coarse bottom and put it on high heat. Pour in the brandy and when the alcohol evaporates, add the vegetables, which are sauteed for 2 minutes in the pan that you sauteed the rooster.
Add the sauteed garlic,the tomatoes cut in cubes, sugar, broth, thyme and the marinade. Simmer for about 2 hours until the meat is tender and the liquids are reduced to 1/4.
Cut the pancetta or bacon into cubes, saute until it gets color and add it to the saucepan. In the same pan, gently saute the mushrooms, the onions into slices and add them to the saucepan. Boil for about 5 minutes and add chopped parsley. Dissolve the flour in the wine, add it to the food and simmer another 10 minutes until the sauce thickens.
Leave the food for about 15-20 minutes to rest and then serve.


Eva Monochari

Food Blogger


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