Vineyard Article
Sarmassa
Last edited on 4/10/2014 by charlie11
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http://www.marchesibarolo.com/pagine/eng/vini/dettaglio.lasso?-idv=B002
Sarmassa Barolo
VARIETY
Nebbiolo 100%
PRODUCTION ZONE:
The southeast-facing Sarmassa vineyard is located on a hill with good slope. Despite the fact that the area is of Tortonian origin, there has been a significant amount of soil erosion, probably due to the steep slope of the hill. Since the erosion has been significant, the soil is calcareous and very compact.
The soil is composed mainly of clay and limestone and has a very substantial percentage of stones. The high percentage of stones, combined with clay, limit the growth of Nebbiolo grape and allow the vines to react quickly to climactic variations, enabling clusters to achieve perfect ripening. (On the sheet N.9 of the community of Barolo, lots 104, 143, 157, 303, 351).
CULTIVATION OF THE VINEYARD:
Low Guyot trellised system is used with a density of 4,000 vines per hectare.
YIELD PER HECTARE:
36 hectoliters
HARVEST TIME:
Sarmassa is the last of the Cru's to ripen and is usually harvested in the second ten days of October. Grapes are collected, exclusively by hand and quickly taken to the cellars for destalking and a soft pressing. The grapes then undergo a controlled fermentation in stainless steel temperature controlled tanks at 30-32° degrees C. (82-86° F.).
VINIFICATION:
Maceration of the skins lasts 11 days, with regular pumping over during which the fermenting must is regularly recycled from the bottom to the top of the tank in order to extract the color gently. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol.
AGING:
Then wine is racked into concrete tanks that are lined with fiberglass inside and insulated by cork. Here it maintains a temperature of about 22° degrees C. (72° F.) which will prompt the beginning of Malolactic Fermentation. Within two months, the Malolactic Fermentation will be complete and the wine will be ready to be transferred to barrels.
The wine is aged for 2 years in wood; a part in Slavonian or French oak barrels 30 or 35 hectoliters (789-947 U.S. gallons) and the other part in small French oak barrique (225 liters) that are moderately toasted.
The fining carries on in bottle for 12 months, before going into the market.
The Barolo Sarmassa reaches its first signs of maturity after 8 years from the harvest. It continues to mature elegantly for a period of time and the between 8 and 30 years.
The wine is, therefore, colorful, tannic and long-lived.
SENSORY CHARACTERISTICS:
Deep garnet red. Intense aroma with clean scents of wild rose, vanilla, licorice and spices. Feather the resin of pine and tobacco. Taste is full and elegant, full bodied, with tannins in evidence, with recurring olfactory sensations. Enjoyable are the spicy and woody notes that blend perfectly.
FOOD MATCHES:
With its big structure, this wine is particularly adapted to main courses of red meats, braised dishes and game in general. An ideal accompaniment for cheeses.
SERVING TEMPERATURE:
18° degrees C. (64-68° F.)
ANALYTIC DATA:
Alcohol degrees: 14,50 Vol. %, Total acidity: 6,10 g/l, Total dry extract: 30,60 g/l, Remaining sugars: 2,50 g/l
On weinlagen
Sarmassa Barolo
VARIETY
Nebbiolo 100%
PRODUCTION ZONE:
The southeast-facing Sarmassa vineyard is located on a hill with good slope. Despite the fact that the area is of Tortonian origin, there has been a significant amount of soil erosion, probably due to the steep slope of the hill. Since the erosion has been significant, the soil is calcareous and very compact.
The soil is composed mainly of clay and limestone and has a very substantial percentage of stones. The high percentage of stones, combined with clay, limit the growth of Nebbiolo grape and allow the vines to react quickly to climactic variations, enabling clusters to achieve perfect ripening. (On the sheet N.9 of the community of Barolo, lots 104, 143, 157, 303, 351).
CULTIVATION OF THE VINEYARD:
Low Guyot trellised system is used with a density of 4,000 vines per hectare.
YIELD PER HECTARE:
36 hectoliters
HARVEST TIME:
Sarmassa is the last of the Cru's to ripen and is usually harvested in the second ten days of October. Grapes are collected, exclusively by hand and quickly taken to the cellars for destalking and a soft pressing. The grapes then undergo a controlled fermentation in stainless steel temperature controlled tanks at 30-32° degrees C. (82-86° F.).
VINIFICATION:
Maceration of the skins lasts 11 days, with regular pumping over during which the fermenting must is regularly recycled from the bottom to the top of the tank in order to extract the color gently. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol.
AGING:
Then wine is racked into concrete tanks that are lined with fiberglass inside and insulated by cork. Here it maintains a temperature of about 22° degrees C. (72° F.) which will prompt the beginning of Malolactic Fermentation. Within two months, the Malolactic Fermentation will be complete and the wine will be ready to be transferred to barrels.
The wine is aged for 2 years in wood; a part in Slavonian or French oak barrels 30 or 35 hectoliters (789-947 U.S. gallons) and the other part in small French oak barrique (225 liters) that are moderately toasted.
The fining carries on in bottle for 12 months, before going into the market.
The Barolo Sarmassa reaches its first signs of maturity after 8 years from the harvest. It continues to mature elegantly for a period of time and the between 8 and 30 years.
The wine is, therefore, colorful, tannic and long-lived.
SENSORY CHARACTERISTICS:
Deep garnet red. Intense aroma with clean scents of wild rose, vanilla, licorice and spices. Feather the resin of pine and tobacco. Taste is full and elegant, full bodied, with tannins in evidence, with recurring olfactory sensations. Enjoyable are the spicy and woody notes that blend perfectly.
FOOD MATCHES:
With its big structure, this wine is particularly adapted to main courses of red meats, braised dishes and game in general. An ideal accompaniment for cheeses.
SERVING TEMPERATURE:
18° degrees C. (64-68° F.)
ANALYTIC DATA:
Alcohol degrees: 14,50 Vol. %, Total acidity: 6,10 g/l, Total dry extract: 30,60 g/l, Remaining sugars: 2,50 g/l
On weinlagen