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Bava Barolo


Vineyard: Vineyards exclusively in the municipality of Castiglione FallettoAltitude: 300 metres a.s.l.Soil: white limestone and clayVine training technique: Guyot


It is the last grape varietal to be harvested when the grapes are nicely ripened and the tannins softer. Fermentation with maceration lasts 15 daysin the barrels, and malo-lactic fermentation right after to take advantage of the temperature and the reduced environment of the recently completedfermentation. At the end of the winter, in order to control its power, the wine is partly racked into 50-hectolitre-barrels and partly into the old barriqueswhere it will stay for three years. Bottling takes place in the summer.


In the Nebbiolo, the colour of the anthocyanins is easily released and remains delicate. However, Barolo, right from its first years of life, has a marvellousgarnet red colour that is never too strong; the bouquet reminds of scents of spices, violet, cocoa, truffles. It is a top quality wine thanks to its remarkabletannins that soften with ageing.

Food Pairings

Ideal with beef tenderloin.

Press review

***½ - Ces petits plaisirs à plus de 25$ Millésime 2006 « Vous voulez déguster un barolo au sommet? Celui-ci vous en fournit l’occasion à prix correct. Ample et parfumé, pourvu de tanins présents, mais qui savent se faire aimer, surtout avec du gibier.» Jean Aubry, Guide Aubry 2014, 10 avril 2014 *** Millésime 2006 « Plus ferme et structuré que d’habitude, mais néanmoins au style de la maison, privilégiant la fraîcheur et la délicatesse. À boire entre 2013 et 2017. » Nadia Fournier, Le guide du vin Phaneuf 2013, 09 janvier 2014 ***½ Millésime 2008 Patrick Désy, Canoe.ca | Art de Vivre, 05 décembre 2013







100 % Nebbiolo


Barolo (DOCG)


750 ml

Degree of alcohol

13,5 %

Serving temperature

16 à 18°C

Available in these provinces

  • Quebec