Bau - La Chimera

With La Chimera Bau, a first-class red wine arrives in the glass. There it presents a wonderfully dense, ruby-red color. If you give it some air in the glass by swirling, this red wine reveals a high density and fullness, which is reflected in pronounced church windows on the glass. This Italian cuvée presents wonderfully complex notes of blackberry, blueberry, plum, and sour cherry in the glass. Added to this are hints of forest floor, blueberry, and garrigue.

On the palate, Bau from La Chimera starts off wonderfully dry, firm, and aromatic. Powerful and multi-layered, this dense, velvety, and fleshy red wine presents itself on the palate. The finish of this red wine from the Piedmont wine-growing region ultimately impresses with a lovely aftertaste. The finish is also accompanied by mineral facets from the limestone-dominated soils.

Vinification of La Chimera Bau

The basis for the powerful Bau from Italy are grapes from the Persan and Barbera varieties. The grapes grow under optimal conditions in Piedmont. Here, the vines drive their roots deep into limestone soils. Bau is an Old World wine through and through, as this Italian exudes an exceptional European charm that clearly underscores the success of wines from the Old World. A considerable influence on the ripening of the harvest is also due to the fact that the Persan and Barbera grapes thrive under the influence of a rather cool climate. This is expressed, among other things, in particularly long and evenly ripened grapes and a rather moderate alcohol content in the wine. After hand-picking, the grapes are brought to the winery as quickly as possible. There they are sorted and gently crushed. This is followed by fermentation in stainless steel tanks and large wooden barrels at controlled temperatures. After the end of fermentation, Bau can continue to harmonize on the fine lees for 40 months.

Food recommendation for Bau from La Chimera

Enjoy this red wine from Italy ideally at a temperature of 15–18°C as an accompaniment to goose breast with ginger red cabbage and marjoram, vegetable couscous with beef meatballs, or stuffed bell peppers.

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