Patrizi Barolo is approachable, with modern fruit but classic depth of flavour. Its best drunk with hearty, gamey dishes such as beef or venison but also good with vegetables roasted in garlic, olive oil and strong herbs.
The vines for Patrizi Barolo are grown on clay-calcerous soil and planting density is 4300 vines per hectare. Green pruning is done in May and July and grapes are finally hand harvested at the beginning of October. The Nebbiolo grapes are sorted, de-stalked with special equipment, and softly pressed. The must is piped into steel tanks where it is fermented at a temperature of about 27 degrees, before it is allowed to macerate post ferment. This extended maceration on the skins and high temperature allow extraction of plenty of tannins. The wine is matured in oak barrels for 3 years before bottling.