Marchesi di Barolo
Barolo della Tradizione 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | The wine is first aged in small oak barrels, then blended in traditional large Slavonian oak casks; before being released for sale, it completes its maturation in the bottle for several months. Approximately two years in wood (the first year in small Slavonian oak barrels, the second year in large traditional Slavonian oak casks) and at least one year resting in the bottle. |
- Grape variety and alcohol content: 100% Nebbiolo, Barolo DOCG 2021, 14% vol
- Aroma: notes of cherry, wild berries, wild rose, cinnamon and tobacco
- Taste: full-bodied and enveloping structure, balanced tannins, freshness and persistence
- Vinification and ageing: fermentation in steel, matured for 2 years in Slavonian oak
- Serving and pairings: temperature 16–18°C, decant for 1 hour; ideal with ragù and braised meats
Description
What kind of wine it is
The Barolo della Tradizione by Marchesi di Barolo is a full-bodied red wine made from Nebbiolo grapes. Its aromatic profile releases a persistent bouquet, with prominent notes of cherry and wild berries accompanied by delicate hints of wild rose. On the palate, it is elegant and enveloping, supported by well-integrated tannins and a pleasant freshness. The sip is enriched with nuances of cinnamon, liquorice and tobacco, culminating in a persistent finish. It is the ideal pairing for robust dishes such as red meats, stews and flavourful cheeses.
Where it comes from
This wine originates in Piedmont, at the heart of the renowned Barolo area. The grapes come from carefully selected hillside vineyards, located in the municipalities of Verduno, La Morra, Barolo and Grinzane Cavour. The identity of this territory is defined by the typical calcareous-clay soils, which in some areas feature distinctive layers of quartz sand. This specific geological composition is fundamental in supporting the wine's structure, ensuring impeccable tannic definition while maintaining an extremely elegant profile.
How it is produced
Production begins with a rigorous manual harvest, selecting only the best bunches. In the winery, destemming and gentle pressing follow, then fermentation at controlled temperature in stainless steel tanks. During maceration, periodic pumping over encourages optimal extraction of aromas and colour. After malolactic fermentation, which occurs spontaneously, the wine matures for about two years in Slavonian oak barrels. This process imparts complexity to the wine, which completes its evolution with a necessary period of bottle ageing.
Awards
-
2021
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
Over 25 years
Decanting time:
1 hour
- Start up year: 1800
- Oenologist: Marco Marsili
- Bottles produced: 1.500.000
- Hectares: 105
| Name | Marchesi di Barolo Barolo della Tradizione 2021 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Marchesi di Barolo |
| Origin | Piedmont, Barolo area (Verduno, La Morra, Barolo, Grinzane Cavour) |
| Soil composition | Calcareous-clay soils partially covered by quartz sands |
| Cultivation system | Guyot |
| Fermentation temperature | Controlled temperature |
| Production technique | Alcoholic fermentation in temperature-controlled stainless steel tanks, maceration on the skins with pumping over and ageing in wood (barriques/Slavonian oak barrels) |
| Wine making | The grapes, freshly harvested, arrive at the winery intact and are quickly and gently crushed and destemmed to extract only the noblest and most aromatic fractions from the skin and the outermost part of the berry. Fermentation, at a controlled temperature, takes place in temperature-controlled vats. Maceration on the skins lasts about 8 days, during which periodic gentle pump-overs are carried out, allowing the must to absorb all the trace elements present and to delicately extract the colouring material. Racking off takes place only when all the sugar has been converted into alcohol. Transferred into vitrified cement tanks, specially made with cork insulation, the wine maintains the post-fermentation temperature of about 22°C for a long time. In this way, malolactic fermentation starts and finishes spontaneously in a short time. |
| Aging | The wine is first aged in small oak barrels, then blended in traditional large Slavonian oak casks; before being released for sale, it completes its maturation in the bottle for several months. Approximately two years in wood (the first year in small Slavonian oak barrels, the second year in large traditional Slavonian oak casks) and at least one year resting in the bottle. |
| Allergens | Contains sulphites |