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: 2010 Cantine Ascheri Barolo

2010 Cantine Ascheri Barolo

SKU #1172149

Matteo Ascheri is in charge of a vibrant wine cellar and is producing really complex and interesting wines for excellent price points. The winery has been in his family and making wine since 1880 but really blossomed upon Matteo taking the reins. This 2010 Barolo is a blend of three different Barolo communes 50% comes from Serralunga d'Alba where the most powerful wines are made and blended with 40% from La Morra and 10% from Verduno where high tone aromatics add a top end to the wine. This Barolo is made with 100% Nebbiolo, was harvested in mid October spent 15 days fermenting and then 50% of then extended for 25 days as a submerged cap. It was aged for 24 months in large Slavonian oak barrels, 70% of these were new oak 30% used and for 12 months in stainless steel before bottling. Matteo suggests grilled meats or Parmigiano Reggiano. (Greg St. Clair, K&L Italian wine buyer)

2010 Cantine Ascheri Barolo

Price: $25.99

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Product Reviews:

By: John Downing | K&L Staff Member | Review Date: 11/11/2014 | Send Email

Thanks to Matteo Ascheri's sizable vineyard holdings and long-term vision he has managed to craft an outstanding quality Barolo at a very affordable price. This terrific red is ideal for those wanting to try Nebbiolo for the first time as well as for Barolo drinkers looking for serious value. Although it's delicious now, it will only improve with a bit of time in the cellar. Don't miss this one!

By: Olivia Ragni | K&L Staff Member | Review Date: 11/6/2014 | Send Email

Patience will be very rewarding with this Barolo. It’s big and has the potential to live a very long life. Decant to drink now. It’s full of bright cherries, cedar, leather and tobacco with hints of those classic Barolo characteristics of tar and roses. A powerful wine will all the right elements for ageing. Definitely one to add to the cellar.

By: Illya Haase | K&L Staff Member | Review Date: 11/1/2014 | Send Email

Very approachable Barolo. At a very approachable price! Classic tar, leather and rose petals on the nose. Wonderful mineral and fruit on the palate. Which gives way to a persistent acidity just calling for a prime rib in a porcini mushrooms sauces!

By: Greg St. Clair | K&L Staff Member | Review Date: 10/28/2014 | Send Email

This wine is powerful; a bold and forceful statement on the palate says BAROLO in a big way. The nose is a classic full of spice, smoky earthiness and intense fruit and is replicated on the palate. While a big wine it hasn’t lost any grace or balance, and that comes through in the waves of flavor, the cedar like spice, the truffled earth and a bold cherry and plum center. The wine has plenty of structure to age for another couple decades yet still has drinkability now with the luscious fruit and supple texture. This is the perfect accompaniment to a Brasato al Barolo (Piemontese Pot Roast) or a porcini laced risotto.The price is incredible and enough so that you should drop a case or two into your cellar.

Drink from 2014 to 2030

Additional Information:

Varietal:

Nebbiolo

- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.

Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.

Sub-Region:

Piedmont

- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.

Specific Appellation:

Barolo

- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.