Terroir: This particular Barolo is made up exclusively of a blend of the various Barolos obtained from the historic vineyards owned by Marchesi di Barolo located in the municipality of Barolo, namely: Cannubi, Sarmassa, Coste di Rose, Castellero, Boschetti, Preda, Vignane and Ravera. Vineyards are cultivated using the Guyot system on hills with favorable slopes and terrains of medium consistency. The soils contain substantial amounts of quartz sand.
Vinification: Grapes, harvested by hand, are destalked and soft-pressed. The must is fermented at controlled temperature in stainless steel tanks 28-30° degrees C. (82-86° F.). The skins are macerated for 8 days, depending on the vintage, with racking of the wine when fermentation has been completed. The next malolactic fermentation ends within December.
A certain amount of these Barolo Crus, each vinified and aged separately, are combined in a traditional Slavonian oak cask and allowed to mature for an additional 12 months in bottle before being released onto the market. Each year, therefore, the winemaker has the opportunity to choose the amount of each individual cru to be used for the blend so as to achieve the best “Cuvèe” according to the characteristics of the individual vineyards and the climatic conditions of the vintage. The Barolo of the Commune of Barolo reaches its maturity 6 years after the harvest while its plateau of maturation typically takes place somewhere between 6 and 30 years.
Garnet-red in color with ruby reflections. An intense odor with clean scents of roses, vanilla, roasted hazelnuts, licorice and spices. Full, elegant, full-bodied and austere flavor with recurring hints of the olfactory sensations. Pleasant touch of tar and oaky notes in perfect equilibrium.
Score: 92 PointsWine Spectator Author: Bruce Sanderson
Score: 92 PointsThe Wine Advocate Author: Monica Larner
Score: 88 PointsWine Enthusiast Author: Kerin O'Keefe
Score: 92 PointsJamesSuckling.com Author: James Suckling
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