Barolo Noi | Virna

Barolo Noi | Virna

Sale price€38,00
Red
Piedmont (IT)
Barolo DOCG
Nebbiolo 100%
Enjoy it within 15 years
14,5% ABV
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Production and refinement

100% Nebbiolo, in its Lampia and Michet sub-varieties, sourced from single vineyards within the Barolo area. The vines, planted between 1970 and 1990, grow on calcareous-clay soils at altitudes between 250 and 350 meters above sea level, with southeast and southwest exposures. Harvesting is done by hand in October, with careful selection of the grape clusters directly in the vineyard.

After destemming and a maceration on the skins for about 10–12 days at temperatures reaching 29–31°C, the wine is aged for 18 months in traditional large oak casks with capacities ranging from 3,000 to 10,000 liters. This is followed by a resting period in stainless steel and then bottle aging, carried out horizontally before release.

Organoleptic analysis

Visual exam

A deep ruby red, crossed by garnet hues.

Olfactory examination

On the nose, it is deep and layered: aromas open with ripe cherries, dark plums, and blackcurrant, followed by tertiary notes of vanilla, cocoa, leather, and sweet spices, with balsamic hints of rosemary and thyme.

Tasting

On the palate, it is full-bodied, austere yet balanced, with tannins finely integrated into the wine’s structure, giving it a enveloping and persistent character. Elegant and powerful at once, this is a Barolo that faithfully captures the essence of its terroir while embracing a measured, never overdone, winemaking approach.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Barolo Noi | Virna ? 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: 12

Virna

We are in one of Italy's most important regions for high-quality red wine production, the Langhe, particularly in the Barolo area, known for showcasing the unique characteristics of its vineyards. The Virna winery owns some spectacular vineyards in this region. "Virna" is also the name of the owner, who became the first woman in Italy to graduate with a degree in Enology in 1991.

Virna

Virna, the owner, has a profound love for her land, and this passion influences every decision she makes, not only in winemaking. Her Barolos are each unique, possessing their own soul and distinct character, as they come from different terroirs in both the Tortonian and Helvetian geological areas.

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

The olfactory intensity and rich structure of this Barolo require dishes of equal expressive strength: its aromatic complexity harmonizes by analogy with slow-cooked, layered preparations that have an evolved aromatic profile. The wine’s softness pairs well with slow cooking, while its long persistence complements intense ingredients like mushrooms, truffle, braised meat, or roasts.

Matching by contrast

The firm tannic structure and freshness of "Noi" allow it to pair beautifully with dishes characterized by richness and fattiness. The acidity cuts through the fat, and the tannins provide a drying effect: it is ideal with substantial preparations based on butter, aged cheeses, succulent meats, or rich ragù-based first courses.

It pairs well with

Braised and roasted beef or wild boar, game, both furred and feathered, stews with aromatic herbs, tajarin with black truffle or porcini mushroom ragù, lasagna Bolognese or baked with béchamel and ragù, polenta with meat sauces or aged cheeses, risotto with marrow or brown stock, blue cheeses and long-aged cheeses such as Castelmagno, Gorgonzola natural, and Bitto.

Matching by concordance

The olfactory intensity and rich structure of this Barolo require dishes of equal expressive strength: its aromatic complexity harmonizes by analogy with slow-cooked, layered preparations that have an evolved aromatic profile. The wine’s softness pairs well with slow cooking, while its long persistence complements intense ingredients like mushrooms, truffle, braised meat, or roasts.

Matching by contrast

The firm tannic structure and freshness of "Noi" allow it to pair beautifully with dishes characterized by richness and fattiness. The acidity cuts through the fat, and the tannins provide a drying effect: it is ideal with substantial preparations based on butter, aged cheeses, succulent meats, or rich ragù-based first courses.

It pairs well with

Braised and roasted beef or wild boar, game, both furred and feathered, stews with aromatic herbs, tajarin with black truffle or porcini mushroom ragù, lasagna Bolognese or baked with béchamel and ragù, polenta with meat sauces or aged cheeses, risotto with marrow or brown stock, blue cheeses and long-aged cheeses such as Castelmagno, Gorgonzola natural, and Bitto.

Venison with Polenta

A dish with a bold and authentic flavor, spectacular when served with polenta and caramelized onions. Also worth trying in the soft and refined version with fillet.

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.

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