cell. +39 338 3938638 - +39 333 2390968 This email address is being protected from spambots. You need JavaScript enabled to view it. - Via Roma, 65 Barolo CN

cell. 0039 3383938638
This email address is being protected from spambots. You need JavaScript enabled to view it.


cell. 0039 3292169311
This email address is being protected from spambots. You need JavaScript enabled to view it.

Internet access

Free internet access is available from every room

What are wine descriptors? Find out with our mini-course

What about the particular "vinous" scent that is in a cellar? And already you want to taste a good glass of Barolo just to get in... come and visit us and you will discover everything that can be found in a simple but actually articulated glass of wine.
Have you ever used the so-called "descriptors" to outline the aromas and taste of a wine? If you have never heard of it or think that it is not possible to find specific fragrances inside a glass of wine, with the right accompaniment you could think again!
The olfactory descriptors of wine are the range of aromas that it releases on the nose and that form the so-called bouquet, a fundamental organoleptic characteristic together with color and taste. It is not so easy to be able to identify a specific aroma only by combining the glass to one's nose, in fact, sommeliers are quite trained for this, but ordinary people sometimes find themselves almost incredulous in feeling that "in this glass persist a well ripe cherry smell and bitter almond smell", not to mention the famous goudron, which literally means tar, also present in Barolo, but which only those who have experienced it know exactly what it means, that is certainly not the smell of a paved road but a mixture between intense licorice and balsamic aromas.
In general the aromas found in a wine can be floral, fruity, herbaceous, mineral, spicy, balsamic, ethereal. But how is it possible that during the production of the wine a rose perfume develops if the wine has never come into contact with roses in its process? Strange, you'll think. Instead no: the aromas that come to form in the wine are molecules that are created throughout the production phase. There are some that are typical of grapes (primary aromas), others that are created during alcoholic fermentation (secondary aromas) and others during the aging phase (tertiary aromas). Searching for these descriptors during the tasting and tasting a wine also means to smell it carefully, the olfactory examination takes place after the visual one, and it is important to then carry out the gustatory examination with greater awareness, in fact, many aromas are also found in taste, but not all. In our tastings, which take place at our headquarters in Barolo, the former cellar of the recently restored Germano family, we recommend bringing the glass to the nose and taking small breaths, rotating the glass to let the aromas come out better and try to recognize it in this way some perfumes that we describe to you. Barolo is very complex and in an aging wine like it is, you can find very special fragrances, which we will reveal to you in our mini-course...

Barolo old town centre


The Casa Svizzera farmhouse offers its guests a quiet family atmosphere and a central location that allows you, in a few minutes on foot, to reach all the restaurants, wine bars and wine shops in the charming old town centre.


Attention to detail

dettagli stanze

Every detail has been chosen in order to make the rooms full of atmosphere in an environment that expresses his personality, for a unique and unforgettable experience.

dettagli camere

NOTE! This site uses cookies and similar technologies.

If you not change browser settings, you agree to it. Learn more

I understand