Barolo Ambrogio | Bruna Grimaldi

Barolo Ambrogio | Bruna Grimaldi

Sale price€45,00
Red
Piedmont (IT)
Barolo DOCG
Nebbiolo 100%
Enjoy it within 15 years
15% ABV
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Production and refinement

This Barolo Bricco Ambrogio comes from Nebbiolo grapes grown and harvested with great care: a meticulous selection of the grapes (pure Nebbiolo) begins months before the harvest, which is carried out by hand in crates from late September to mid-October.

Vinification takes place with temperature-controlled fermentation and long skin macerations, lasting from 20 to 30 days, sometimes with submerged cap. Malolactic fermentation occurs in steel and concrete, followed by aging for at least 24–30 months in large Slavonian oak casks and some French oak tonneaux.

Organoleptic analysis

Visual exam

A beautiful, transparent garnet red.

Olfactory examination

On the nose, the aromas are warm and open, leaning toward ripe fruits and dark spices.

Tasting

On the palate, it captures attention with its significant structure supported by silky, velvety, and very pleasant tannins. The finish is extremely long.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Barolo Ambrogio | Bruna Grimaldi ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Piedmont, Cuneo

Hectares of vineyards: 15

Piemonte

Bruna Grimaldi

We are in Serralunga d'Alba, in the heart of the Langhe. In 1957, Giacomo Grimaldi started selling grapes, and in the 1960s, Giovanni Grimaldi began producing and selling bulk wine, thus laying the foundations of the company: he was very attentive to viticulture and already bottled the best vintages, thus starting an important "historic" path.

In 1990, a new phase began: Bruna Grimaldi and her husband Franco Fiorino brought enthusiasm and new knowledge to the company. Vineyards were purchased in targeted areas to produce wines only from estate-grown grapes. A new cellar was built, work was perfected, and Bruna Grimaldi wines began to be offered in new markets.

Bruna Grimaldi

For all red wines, vinification is traditional: time is the determining factor that allows the precious compounds contained in the skins to be extracted slowly and gently, without forcing. Fermentation takes place in steel and then in cement, controlling temperatures during the various stages and tasting daily. Nebbiolo destined to produce the different Barolos undergoes long macerations with the skins, often "submerged cap", an ancient technique important for defining the complexity and structure of a wine intended for long aging.

The company identifies itself with an "ethical approach" to the vineyard, in full respect of nature, practicing sustainable viticulture, using reasoned methods to bring good, balanced wines to the market that are respectful of the environment and the consumer. Approximately 70,000 bottles are produced each year.

Region and territory

piemonte

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

In Piedmont, the first traces of viticulture date back to pre-Roman times (precisely to the Bronze Age, around 1500 B.C.), and although today the peak of quality is found in the region's great red wines, Piedmont also produces excellent white wines and sparkling wines.

The role of Piedmont has been fundamental for the development of modern Italian winemaking. It is here that the first examples of zoning of wine-growing areas were recorded, introducing concepts such as terroir and cru to Italian wines. Thanks to zoning, if a wine is produced exclusively from grapes coming from a single vineyard or parcel, the geographical indication appears on the label, increasing its prestige.

In addition to the geographical delineations indicated on the map, Piedmont is divided into 8 zones that group the 16 DOCG and 42 regional DOCs. Among these, we remember in the north the famous Gattinara DOCG and Ghemme DOCG, near Turin the Erbaluce di Caluso DOCG, in Monferrato the Barbera del Monferrato Superiore DOCG, Brachetto d’Acqui DOCG, Dogliani DOCG, Ovada DOCG, Gavi DOCG, and Ruchè di Castagnole Monferrato DOCG, ending with Roero DOCG to the left of the Tanaro river and, in the Langhe region, with the famous Barolo DOCG, Barbaresco DOCG, and Dogliani DOCG.

In Piedmont, the revolution in the world of wine began, bringing Italy back to the forefront of high-quality production. Here, with few exceptions, single-varietal wines are produced, which best express the characteristics of the terroir and magnificently exalt the Piedmontese territory.

Langhe

Langhe, a unique territory for Italian wine production. The presence of valleys and hills at different altitudes, along with different exposures and winds, creates an incredible variety of microclimates. These conditions allow the grapes to express themselves in various ways. The Dogliani area has the coolest climate, being close to the Alps and characterized by narrow and high hill ridges facing the cold plains of Cuneo. The Barolo area has intermediate temperatures, being located in a particular area protected from winds but influenced both by Alpine currents and by warm and humid air rising from the Tanaro valley.

The three hill ridges that make up the area determine a diversity of landscapes and, consequently, microclimates. The Barbaresco area is more homogeneous, with milder temperatures and less abundant rainfall. The landscape characterized by narrow valleys generates greater windiness compared to the two previous areas.

The soils vary: calcareous-marly, clayey, sandy, and gravelly. The main grape varieties cultivated are Nebbiolo, Barbera, Dolcetto, Arneis, Freisa, and Favorita, and then there are international varieties such as Chardonnay, Cabernet Sauvignon, Merlot, and Sauvignon Blanc.
The Langhe, renowned Italian wine territory, boast a variety of unique microclimates and landscapes, from Dogliani to Barolo and Barbaresco, which influence the production of complex and distinctive wines thanks to the different soils and exposures.

Recommended pairings and dishes

Matching by concordance

A red wine of great character, it pairs beautifully with rich and structured dishes such as roasts, braised meats, and game, thanks to its complexity and persistence.

Matching by contrast

The freshness and tannins can be pleasantly used in contrast, effectively balancing the richness of succulent dishes.

It pairs well with

Braised beef in Barolo, beef fillet with truffle, game in salmì, lacquered duck, ossobuco Piedmont-style, tajarin with hare ragù, risotto with Castelmagno, fondue with white truffle, 36-month aged Parmigiano Reggiano, alpine Castelmagno.

Matching by concordance

A red wine of great character, it pairs beautifully with rich and structured dishes such as roasts, braised meats, and game, thanks to its complexity and persistence.

Matching by contrast

The freshness and tannins can be pleasantly used in contrast, effectively balancing the richness of succulent dishes.

It pairs well with

Braised beef in Barolo, beef fillet with truffle, game in salmì, lacquered duck, ossobuco Piedmont-style, tajarin with hare ragù, risotto with Castelmagno, fondue with white truffle, 36-month aged Parmigiano Reggiano, alpine Castelmagno.

Braised Beef

Braised beef is a cornerstone of Piedmontese cuisine, savory and succulent with complex aromas. For an elegant touch, cook it in the same wine you will be serving.

Hare in Salmì

Hare is a game dish with an intense, lingering, and fragrant flavor. The special Italian cooking technique "in salmì" involves slow-cooking the game with wine and aromatic vegetables. The meat becomes tender and juicy.

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