Gabutti Boasso | Offers Alcoholic Beverages

Brand: Gabutti Boasso
Category: Alcoholic Beverages

Nebbiolo, as we know, really feels at home in the Langa, even if it does not disdain its location in other Italian regions. Here, where Barolo and Barbaresco share the Olympus of the great Italian reds, Nebbiolo manages to express itself well even in less demanding versions. As in the case of this Langhe Nebbiolo proposed by Franco Boasso. The starting grape is the same as that also used to produce the company's finest wines. Only the processing is less time consuming and demanding. After vinification, in fact, this red wine is not left to mature in the cellar for years, but only 6 months. In oak barrels, of course. This is enough to smooth out the edges of Piedmont's most tannic grape and make it pleasantly drinkable. The result is a wine characterized by a lively ruby red colour. On the nose, red fruit and gentle notes of sweet spices, such as cinnamon. In the mouth, on the other hand, you find the vigour of the best Nebbiolo of Langa, with a nice body and an elegant and velvety tannicity. If there is an impressive mixed boiled meats dish on the table, with all its mouth-watering sauces, the risk is that one bottle will finish too soon. Better to have a second one already set aside and maybe even a third.
Compare prices from:
Gabutti Boasso in Alcoholic Beverages

Brand: Gabutti Boasso
Category: Alcoholic Beverages

But how much satisfaction can a good traditional Dolcetto give. Barolo is good, that's for sure. Barbera is intriguing, no doubt about it. But if the farmers of the Langa have always put a bottle of Dolcetto on the table for their lunches and dinners, there must be a reason. This is, in fact, the easiest wine to pair with any menu. With the right body and freshness. But no edges. Without excess. This Dolcetto proposed by Franco Boasso is no exception. It is made from grapes harvested in the company vineyards and processed within a few hours of harvesting. Soft crushing and maceration for 10 days interspersed with several pumpings to promote the extraction of colour and tannins. Then, after racking and malolactic conversion, the wine is left in steel for at least 6 months before bottling. The result is a fresh, ready-to-drink red. Lively in colour and characterized by a broad bouquet of aromas that play on notes of red fruit and must. In the mouth it is elegant and harmonious. Perfect companion for many preparations, from savoury first courses to Sunday roasts, served with baked potatoes. Always good.
Compare prices from:
Gabutti Boasso in Alcoholic Beverages