Cantina Terre del Barolo Soc. Coop. Agr.

Via Alba Barolo 8, 12060 Castiglione Falletto (CN)
Italy

Telephone +39 0173 262053
Fax +39 0173 262749
tdb@terredelbarolo.com

Trade fair hall

  • Hall 15 / F71
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 15): stand F71

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

Our products

Product category: Piemont

Dolcetto D’Alba Doc

Varietal: Dolcetto
Growing locations: Alba, Albaretto della Torre, Barolo, Castiglione Falletto, Cherasco, Grinzane Cavour, La Morra, Monforte d’Alba, Montelupo Albese, Novello, Serralunga d’Alba, Verduno, Roddi, Roddino
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: mid-late September
Maximum yield: 9 tons/ha
Vinification: destemming and crushing; alcoholic fermentation with selected yeasts and 4-6 days on the skins at a controlled temperature (24-26°C), with frequent pumping over the cap
Malolactic fermentation: complete
Ageing: 3-4 months in steel tanks prior to bottling
Alcohol (minimum): 11.5% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 21 g/L

Serving temperature: 16-18°C
Cellar life: best drunk young, within a couple of years of the vintage
Food/wine pairings: simple starters, pasta and risotto, a perfect match for everyday fare

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Product category: Piemont

Barbera D’Alba Doc

Varietal: Barbera
Growing locations: Alba, Albaretto della Torre, Barolo,
Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour,La Morra, Monchiero, Monforte d’Alba, Novello, Roddi, Roddino, Serralunga d’Alba, Verduno
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: first half of October
Maximum yield: 10 tons/ha
Vinification: destemming and crushing; alcoholic fermentation with selected yeasts and 3-6 days on the skins at a controlled temperature (24-26°C), with frequent pumping over the cap
Malolactic fermentation: induced by selected bacteria, concurrent with the alcoholic fermentation
Ageing: 3-4 months in stainless steel prior to bottling
Alcohol (minimum): 12% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 23 g/L

Serving temperature: 18-20°C.
Cellar life: best drunk young, within a couple of years of the vintage
Food/wine pairings: pasta dishes, tasty soups, mixed boiled meats, cold cuts, and fairly fresh soft cheeses

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Product category: Piemont

Nebbiolo d’Alba Doc

Varietal: Nebbiolo
Growing locations: Alba, Diano d’Alba, Grinzane Cavour, La Morra, Monchiero, Monforte d’Alba, Montelupo Albese, Novello, Roddi, Roddino and Verduno
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: October
Maximum yield: 9 tons/ha
Vinification: destemming and crushing; alcoholic fermentation with selected yeasts and 8-10 days on the skins at a controlled temperature (26-28°C), with frequent pumping over the cap
Malolactic fermentation: complete
Ageing: for 14 months, 30% in used wood and 70% in steel
Alcohol (minimum): 12% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 21 g/L

Serving temperature: 18-20°C
Cellar life: a well-structured wine that can also be aged for 3-5 years
Food/wine pairings: tagliatelle pasta with a meat or porcini mushroom sauce, red and white meats including grills, game and tasty, medium-mature cheeses

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Product category: Piemont

Barolo docg

Varietal: Nebbiolo
Growing locations: Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Serralunga, Verduno, Roddi
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: October
Maximum yield: 8 tons/ha
Vinification: destemming and crushing in a controlled atmosphere; alcoholic fermentation at a controlled temperature (28-30°C) on the skins for a total of around 16-20 days, with targeted racking and returning maximizing the extraction of colour, aroma and tannic structure.
Following the malolactic fermentation, the wine is transferred into oak.
Ageing: 38 months, including at least 18 in 25/50 hl French oak casks
Alcohol (minimum): 13% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 22 g/L

Serving temperature:
18-20°C
Cellar life: wine suited to lengthy ageing in the cellar
Food/wine pairings: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

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Product category: Piemont

Barolo Riserva docg

Varietal: Nebbiolo
Growing locations: Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Serralunga d’Alba, Verduno, Roddi
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: October
Maximum yield: 8 tons/ha
Vinification: destemming and crushing in a controlled atmosphere; alcoholic fermentation at a controlled temperature (28-30°C) on the skins for a total of around 16-20 days, with targeted racking and
returning maximizing the extraction of colour, aroma and tannic structure.
Following the malolactic fermentation, the wine is transferred into oak.
Ageing: 62 months, including at least 18 in 25/50 hl French oak casks.
Alcohol (minimum): 13% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 22 g/L

Serving temperature: 18-20°C
Cellar life: wine suited to lengthy ageing in the cellar
Food/wine pairings: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

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Product category: Piemont

Barbera d'Alba Superiore doc

Varietal: Barbera
Growing locations: Alba, Albaretto della Torre, Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monchiero, Monforte d’Alba, Novello, Roddi, Roddino, Serralunga d’Alba, Verduno
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: first half of October
Maximum yield: 10 tons/ha
Vinification: destemming and crushing; alcoholic fermentation and 5-6 days on the skins at a controlled temperature (26-28°C), with frequent pumping over the cap.
Malolactic fermentation: complete
Ageing: 4 months in French wood, followed by 8-10 months in stainless steel prior to bottling
Alcohol (minimum): 12.5% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 23 g/L

Serving temperature: 18-20°C
Cellar life: a well-structured wine that will also age well in the bottle for 3-5 years
Food/wine pairings: complex pasta dishes, grilled meats and game, cold cuts and strong medium-mature cheeses.

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Product category: Piemont

Dolcetto di Diano d'Alba docg

Varietal: Dolcetto
Growing location: Diano d’Alba
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: late September - early October
Maximum yield: 8 tons/ha
Vinification: destemming and crushing; alcoholic fermentation and 4-6 days on the skins at a controlled temperature (24-26°C), with frequent pumping over the cap
Malolactic fermentation: complete
Ageing: 3-4 months in steel tanks prior to bottling
Alcohol (minimum): 12% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 21 g/L

Serving temperature: 16-18°C
Cellar life: best drunk young, within a couple of years of the vintage
Food/wine pairings: starters and pasta dishes, white meat mains and mixed boiled meats, cold cuts and semi-mature sheep and goat’s milk cheeses

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Product category: Piemont

Dogliani docg

Varietal: Dolcetto
Growing locations: Dogliani, Clavesana, Farigliano, Igliano, Marsaglia, Monchiero, Niella Tanaro
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: mid-late September
Maximum yield: 8 tons/ha
Vinification: destemming and crushing; alcoholic fermentation and 4-6 days on the skins at a controlled temperature (24-26°C), with frequent pumping over the cap
Malolactic fermentation: complete
Ageing: 3-4 months in steel tanks prior to bottling
Alcohol (minimum): 12% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 21 g/L

Serving temperature: 18-20°C
Cellar life: best drunk young, within a couple of years of the vintage
Food/wine pairings: starters and simple pasta dishes, tasty soups, white meat mains and mixed boiled meats, cold cuts and soft cheeses

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About us

Company details

One of the marvels of this region is the “Terre del Barolo” winery in Castiglione Falletto, established amidst the vineyards that grow one of the world’s most illustrious wines: Barolo. A family of smallholders – because that is what each of its three hundred members has remained – living, farming and nourishing the land, while adding value to their enterprise with their own culture, history and customs. Every cluster tells the story of the miracle of the seasons, of the sun and the rain, of work that encompasses thousands of nuances.
This is “Terre del Barolo”.
The magic of a community of workers that has turned that wine into a miracle. A miracle that culminates with the harvest, when the clusters leave the vineyard and go on to evolve in wood. Great vintages are defined here over time, encapsulating a special land where a group of growers crafts wine with character. And this story – a great idea that has become something of a fairy tale – has saved many vignerons from having to abandon their land, ensuring their work would be rewarded with respect, dignity and prestige. Today those grapes and that wine embody what Made in Italy stands for, and the winery has become a cultural focal point for a world that cherishes the past while serving as an emblem in the present.

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