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| Montanaro | |
| Grappa | |
| Intense, fruity, notes of spices and vanilla | |
| Nebbiolo pomace | |
| 50 cl | |
| 45.0% | |
| Italia | |
| Oak wood | |
| Aged since 1998, about 20+ years | |
| Batch still distillation | |
| 2 | |
| Cold filtration | |
| Nebbiolo | |
| Light amber | |
| At room temperature, after meal |
The 1998 harvest was particularly favorable in the Barolo region, with a perfect balance between weather conditions that allowed the grapes to mature optimally. As a result, the 1998 Barolo stands out for its extraordinary complexity and aromatic depth. On the nose, it opens with intense aromas of ripe fruit, notes of violet, and spicy hints of licorice and tobacco. On the palate, the wine offers a full and robust flavor, with a well-integrated tannic structure and an elegant acidic streak leading to a long and enduring finish.
Particularly suitable for connoisseurs and collectors, the 1998 Millesimato Barolo has been aged for many years in oak barrels, refining its profile with additional layers of complexity and elegance. It is a wine that continues to evolve and today is at its optimal maturity, ready to be enjoyed or stored for a few more years in the cellar.
This prestigious Barolo is perfect for special occasions, excellently accompanying elaborate dishes made with red meat, game, and aged cheeses. The presentation in a wooden case also makes it an impressive gift for any wine enthusiast.
Montanaro
Discover the spirits, production style and story of Montanaro.
Distillation
Batch distillation in steam-heated copper stills; demethylation and fraction separation with a double column.
Ageing
Aging in wooden barrels for grappas and aged brandies (ranges from 18 to many years for the vintage bottlings); use of traditional casks and, for some references, century-old casks or Slavonian oak.