Amalia - Borolo, Italy (2013)
Darker profile just beginning to show maturity. Loads of pure black cherry, raspberry, pure tar and rose on the nose. Comparable to cannubi. Plenty of sweetness to the fruit, electric freshness and a sauve mouthfeel dripping with minerality. Almost
Chambolle-like floral expression on the palate - finessed through the long finish.
Outstanding traditional style Barolo.
Paolo Boffa works in an ethical manner, respecting the earth and preserving the environment as much as possible. All the grapes are harvested manually from the vineyards at the average height of 450 meters above sea level. Organic certification began in 2019 and each vintage preserves the beauty that brought the family to Amalia Cascina from the beginning.
Organically farmed. Made from 1ha planted in 1982 in the Le Coste cru in Monforte d'Alba, and 2ha in the Bussia Vigneto Fantini cru. Le Coste in Monforte has an east/southeast exposure, an average altitude of 450m above sea level and is situated
on the last hills of Barolo towards Serralunga. The type of soil is marne di Sant'Agata fossili sabbiose of the Tortonian ages. Fantini is planted in 2007 in the area of Bussia with a western exposure and sits at an average altitude of 450m above sea level. The type of soil is marne di Sant'Agata fossili sabbiose of the Tortonian ages. Despite the makeup of the soil, the wines have a nice acidity thanks to the high altitude of
the vineyards and, above all, the constant breeze.
Vineyard density 5,000 rootstocks/ha with a yield of 6000 kg/ha. The grapes are picked by hand and sent immediately to the winery.
Fermentation, with long maceration of skins with the must, lasts around 20-30 days depending on the harvest and according to tradition. After maceration, the wine undergoes malolactic fermentation and ages in 2,600-liter French-oak barrels for around two and a half years. The wine ages further in the bottle before sale.