Marchesi di Barolo
Barolo Riserva 2016
| Denomination | DOCG Barolo Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 3 years in traditional large Slavonian oak barrels, followed by several months in bottle; released to the market only after about 6 years from the harvest. |
- Name and grapes: Barolo DOCG Riserva 2016 from 100% Nebbiolo
- Ageing: 3 years in large Slavonian oak barrels and further ageing in bottle
- Aromatic profile: notes of violet, rose and spices evolving into tobacco, leather and truffle
- Taste and alcohol: dry and elegant, velvety tannins; alcohol content 14.5%
- Serving and pairings: decant for 2 hours at 16-18°C; perfect with braised meats, game and cheeses
Description
What kind of wine it is
Marchesi di Barolo Barolo Riserva is a still red wine made from Nebbiolo grapes, an authentic expression of Barolo Riserva. Its aromatic profile opens with clear notes of violet and rose, intertwined with cinnamon and nutmeg, then evolves towards tertiary hints of tobacco, leather and truffle. On the palate, it is dry, elegant and austere, supported by a generous yet extremely smooth tannic structure, capable of enveloping the sip in a harmonious way. Its solid structure makes it the ideal pairing for bold and rich dishes, particularly enhancing braised red meats, very mature cheeses and traditional egg pasta with truffle.
Where it comes from
This red originates in the Langhe region. The vines sink their roots into the so-called white soils, compact and impermeable soils characterised by a composition rich in clay and limestone. This unique geology encourages the plant to dig deep in search of water, giving the wine great longevity. Marchesi di Barolo interprets this landscape with precision, enhancing the characteristics of its vineyards to achieve a taste profile of absolute solidity.
How it is produced
Vinification begins with gentle destemming and crushing, practices aimed at extracting only the noblest and most aromatic part of the skins. Fermentation at a controlled temperature involves a maceration on the skins of about ten days, supported by delicate pump-overs. After racking, the wine is transferred to special vitrified cement vats insulated with cork, ideal for retaining heat and encouraging a spontaneous malolactic fermentation. The long maturation process takes place over three years in large Slavonian oak barrels, followed by a further period of rest that definitively stabilises the complex sensory structure.
History and Curiosities
Founded in 1806 in the heart of the Langhe, the Marchesi di Barolo winery enhances the value of Nebbiolo, creating wines of exceptional longevity. The illustrious Barolo DOCG Riserva 2016 embodies this heritage, maturing for three years in large Slavonian oak barrels before a long period of bottle ageing. Released to the market six years after the harvest under the guidance of oenologist Marco Marsili, this noble red boasts prestigious international awards that attest to its absolute excellence and timeless appeal.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
Over 25 years
Decanting time:
2 hours
- Start up year: 1800
- Oenologist: Marco Marsili
- Bottles produced: 1.500.000
- Hectares: 105
| Name | Marchesi di Barolo Barolo Riserva 2016 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Marchesi di Barolo |
| Story | History and Curiosities Founded in 1806 in the heart of the Langhe, the Marchesi di Barolo winery enhances the value of Nebbiolo, creating wines of exceptional longevity. The illustrious Barolo DOCG Riserva 2016 embodies this heritage, maturing for three years in large Slavonian oak barrels before a long period of bottle ageing. Released to the market six years after the harvest under the guidance of oenologist Marco Marsili, this noble red boasts prestigious international awards that attest to its absolute excellence and timeless appeal. |
| Origin | Langhe (Piedmont, Italy) |
| Soil composition | Soils particularly rich in clay and limestone (white soils); very compact and impermeable |
| Cultivation system | Guyot |
| Fermentation temperature | Circa 22°C |
| Fermentation | Approximately 10 days |
| Production technique | Delicate crushing and destemming; fermentation in temperature-controlled tanks with maceration on the skins for about 10 days and gentle pumping over; spontaneous malolactic fermentation in vitrified concrete vats insulated with cork. |
| 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 outer part of the berry. Fermentation, at a controlled temperature, takes place in temperature-controlled vats. Maceration on the skins lasts about 10 days, with periodic gentle pump-overs. Racking off occurs only when all the sugar has been converted into alcohol. After fermentation, the wine is transferred to vitrified cement tanks insulated with cork to maintain around 22°C and allow for a spontaneous malolactic fermentation. |
| Aging | Aged for 3 years in traditional large Slavonian oak barrels, followed by several months in bottle; released to the market only after about 6 years from the harvest. |
| Allergens | Contains sulphites |