Domenico Clerico – Barolo DOCG Percristina 2005
€150.00
| YEAR | 2005 |
|---|---|
| Producer | Domenico Clerico |
| APPELLATION | Barolo DOCG |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | Drink now, to 2025 and beyond. |
The history of the “Langa” and of its wines is closely linked to that of its inhabitants: of the people and personalities who, just like Domenico Clerico, saw in this poor and difficult land “something precious that we do not yet understand”. Driven by this energy, a young son of peasants decided in 1976 to take over the 4-5 hectares of the family and start producing wine. But men of the Langhe are tenacious and convinced people, and Domenico Clerico manages to buy plots in some of the best crus of the appellation in Monforte and Serralunga d’Alba.
And it is one of these great “crus”: Mosconi, to give us, from different plots of the property, the most important Barolo of the house, the Percristina. For (Per) his daughter Cristina, who died prematurely, Domenico Clerico and his wife Giuliana decided to create a Barolo “capable of defying time”, from grapes grown at a height of over 400 meters above sea level, with nearly forty-year-old vines, on soils rich in Sant’Agata marls, silt and clay, with a good percentage of sand. A wine that ages for ten years before release, produced only in the best years, a concentration of sensations, nuances and history.
Domenico Clerico died in 2017, at just 67 years old, but has already earned a place among the great characters of Barolo and his energy and his care for the land and wine have taught the producers of the area.
An elegant and delicate expression, flowers and tea leaves combine with a fine but deep and complex body.
Perfect with delicate meats or a soft seasoned “tuma”.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Fermentation in stainless-steel, aging for 36 months in French oak barriques and another 24 months in large barrels. Released 10 years after the harvest.
