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• The following 2015 Aurelio Settimo Barolo was sourced from 100% hand-harvested nebbiolo grapes sourced from vineyards facing the preferred South-East and sporting calcareous soils. It had a rather lengthy fermentation of 15 – 20 days on skins with submerged cap and frequent breaking of the cap and pump overs of the must followed by malolactic fermentation in concrete tanks then ageing 18 months in older (12 – 18 years old) large (2500 L – 3500 L) French oak casks followed by six months maturation in new Austrian oak then a further six months in bottle before release.
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Aurelio Settimo Barolo 2015
DOCG Barolo, Italy $54.99 13.5% alcohol
Red-orange hued when poured, aromas of violets and earthy notes meld with dark cherry/berry fruit. A well-balanced wash of tang-laden passionfruit and pie cherry intertwine with notions of cassis and ripe black plum enveloping the palate and persisting through the finish. It’s quite smooth with a lovely aftertaste that’s balanced on a pin and quite delicious. Aerate/decant for an hour or so and pour alongside osso buco. (Vic Harradine)
• The following 2012 Aurelio Settimo ‘Rocche Dell’Annunziata – Riserva’ Barolo was sourced from hand-harvested older vines of nebbiolo (on average over forty years) with a South – South-West exposure. It had a lengthy fermentation of 15 – 20 days on skins with submerged cap and frequent breaking of the cap and pump overs of the must followed by malolactic fermentation in concrete tanks. This was aged 72 months—36 months in large (2500 L to 3500 L) old (15-18 years) French oak (Allier and Nevers) barrels and 36 months in concrete tanks before maturing six months in bottle pre-release.
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Aurelio Settimo ‘Rocche Dell’Annunziata – Riserva’ Barolo 2012
DOCG Barolo, Italy $134.99 14.5% alcohol
From a truly outstanding vintage, lifted aromas of tarry notes, mixed spice and blueberry precede a medium-bodied deftly balanced flow of intense, palate flavours with dark bramble berry and juicy Bing cherry juxtaposed with gamy notes, tang-laden pizzazz and perceptible tannin throughout. This showcases depth, good structure, balance and longevity with miles to go before it sleeps. Cellaring two or three more years before serving will be handsomely rewarded. Pour with close friends and lamb tagine. (Vic Harradine)