Manzone Barolo Castelletto 2006
- Textured, savoury
Barolo and cheese on a Sunday afternoon. Now, that’s how you impress a date. Or your long-term partner. Whichever.
This 2006 vintage of Manzone’s top Castelletto is ripe and ready to roll with whoever you bring to the party. Give it an hour in the decanter to let it get going if you can though, or at least four minutes - we know your type.
You’ll also know that in your date’s mind, you go straight to the High Roller’s Room. Or, the High Baroller’s Room. That’s where I’d want to be. See you there.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
Macerated on skins up to 40 days, matured up 30 months in 500/700 litre barrels
The Manzone story is classic Italy. Starting way back in 1825 when Manzone Giovanni bought the ‘Ciabot del Preve’ (the parish priest house) in Monforte d’Alba, Piedmont. Today, the winery is still very much a family-run affair. Following sustainable viticulture practices, these guys nurture their grapes from seedling to screwcap (ok, cork, but for the sake of a little alliteration...), producing some of the finest Barolo this side of, well, anywhere really.
If you’ve never plugged Piedmont into Google images then now’s the time. A northern Italian region that spoons both France and Switzerland, it’s one of the more picturesque wine regions in the world and better yet, the vinos do the dramatic backdrop justice. Piedmont wines benefit from the warmth of the Mediterranean and the chill of the Alps, and the combination of these climates means the valleys will often be shrouded in fog. Behind the fog you’ll find Piedmont’s two superstar wines: Barolo and Barbaresco. Known as the King of Wines in Italy, Barolo in particular is lauded over worldwide but really, there’s more to Piedmont than these two. Aside from juicy, tannic nebbiolo, keep an eye out for barbera, the go-to vino for many Italians.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic tomato, chorizo and rocket fettuccine
- 400g dried fettuccine pasta
- 2 (125g each) smoked chorizo sausages, sliced diagonally
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 medium tomatoes, chopped
- 500g jar tomato pasta sauce
- 2 teaspoons balsamic vinegar
- 100g pitted kalamata olives
- 70g baby rocket leaves, to serve
- Cook pasta in a large saucepan of boiling water until tender.
- Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
- Add onion and garlic to pan. Cook, stirring, until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute until slightly thickened.
- Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve