Violets, red berries and cloves
Barolo ‘San Lorenzo di Verduno’ is an award-winning wine from Pelassa – a small family run winery located in Montà d’Alba, in the chalky hills of Piedmont in Italy. This International Wine Challenge Gold Medal Winner is made from Nebbiolo grapes from 20-year-old vines and opens with pretty aromas of violets, red berries and cloves.
Powerful yet delicate in body, this complex Barolo has ample dark berry, ripe cherry and plum fruit flavours. It is well balanced with smooth tannins and a beautiful persistent finish.
An excellent vintage making it very attractive indeed!
Red, Dry | 75CL |14% ABV
Food and Wine Pairing
A perfect wine match for all you truffle lovers! Serve with a Cep Mushroom Risotto topped with white truffle shavings or a truffle infused Beef Ragu. Also goes equally well with a traditional Piedmontese braised steak or lamb stew as the gentle but persistent power of the Nebbiolo grape is the perfect foil for all those rich earthy flavours.
Decant for 45 minutes before serving or pour smaller amounts into a larger glass and swirl to start with. Drinking nicely now and has the potential for further ageing…2028 onwards.
About the Producer
Often referred to as the Burgundy of Italy, Piedmont has a reputation for fantastic small-scale, family-owned wineries producing top quality wines. Pelassa certainly falls into this category.
Based in Montà d’Alba, Pelassa was founded in the 1950s by the late Mario Pelassa. At the age of just 10, Mario realised he needed to help out with the family fortunes. Literally taking the advice to ‘get on yer bike’, he poured out a few flasks of Nebbiolo and headed off to Turin on his bicycle…from these humble beginnings, this family winery was established. Today, his two sons Daniele and Davide continue with the family tradition and Pelassa has a great reputation for producing award-winning wines and is creating a bit of a stir in the wine world at the moment.
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
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Wine: Barolo ‘San Lorenzo di Verduno’, Pelassa, Piedmont, Italy 2014
Sub region: Alba
Colour: Red, Dry
Grape Variety: Nebbiolo