Marchesi di Barolo
Barolo Sarmassa 2020
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After being transferred to vitrified cement vats and undergoing spontaneous malolactic fermentation, part of the wine is aged for about two years in Slavonian and French oak barrels of 30 and 35 hectolitres; the remaining part is aged for 12 months in small 225-litre French oak casks with medium-high toasting. The wine is then further refined in the bottle for 12 months before being released for sale. |
- Name and grape: Barolo DOCG from Nebbiolo grapes, vintage 2020, 14.5% vol
- Cru and vineyard: Sarmassa in the municipality of Barolo, south-east exposure, calcareous-clay soils
- Vinification: controlled fermentation, pumping over and délestage, maceration for 15-18 days
- Ageing: two years in French and Slavonian oak barrels, followed by 12 months in bottle
- Profile and pairings: notes of rose, liquorice and tobacco; suitable for tajarin, braised meats and cheeses
Description
What kind of wine it is
Barolo Sarmassa by Marchesi di Barolo is an enveloping red wine with Denomination of Controlled and Guaranteed Origin from Piedmont, a pure expression of Nebbiolo, aged in oak barrels. In the glass, it offers a broad olfactory profile with prominent notes of wild rose, liquorice, vanilla and hints of tobacco. On the palate, it reveals a full and elegant sip, supported by a structured tannic texture and a pleasant woody spiciness. This decisive character makes it the ideal companion for rich and flavourful dishes, perfectly enhancing game, mature cheeses and the classic Piedmontese tajarin.
Where it comes from
This label comes to life in the renowned Sarmassa cru, located on the hills of the Barolo denomination in Piedmont. The vineyards benefit from a favourable south-east exposure on slopes with significant gradient, ensuring optimal sunlight. The soil is calcareous and very compact, characterised by clay, silt and a high presence of stones. This specific soil composition limits the natural vegetative vigour of the vines, favouring precise ripening of the bunches and giving the wine a distinct aromatic concentration and a solid structure.
How it is produced
Manual harvesting selects the best bunches, which are subjected to a gentle pressing and destemming. Alcoholic fermentation takes place at a controlled temperature in temperature-controlled tanks, accompanied by periodic pumping over and délestage to gradually extract colour and polyphenols from the skins. Subsequently, the wine is transferred to cement vats for the spontaneous malolactic fermentation. Ageing continues in French and Slavonian oak barrels, where the wine rests to develop its elegance. The process concludes with a further period of bottle ageing, essential to define the aromatic profile before release.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2020
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
4Italian Sommelier Association (AIS) guide
-
2020
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1800
- Oenologist: Marco Marsili
- Bottles produced: 1.500.000
- Hectares: 105
| Name | Marchesi di Barolo Barolo Sarmassa 2020 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Marchesi di Barolo |
| Origin | On a hill in Barolo, facing south-east (Piedmont) |
| Climate | Sarmassa è esposta a Sud-Est, su un fianco di collina di buona pendenza. |
| Soil composition | Calcareo e molto compatto, composto essenzialmente da argilla e limo, con una percentuale di scheletro (sassi) molto elevata |
| Cultivation system | Guyot trellis |
| Plants per hectare | 4000 |
| Yield per hectare | 36 hectolitres |
| Harvest | First ten days of October |
| Fermentation temperature | 30–32 °C |
| Fermentation | 11 days |
| Production technique | Temperature-controlled fermentation in thermo-conditioned tanks with pumping over and délestage |
| Wine making | Destemming and gentle crushing; fermentation at controlled temperature in temperature-controlled tanks (around 30–32 °C); maceration on the skins for 11 days with periodic pump-overs; racking only at the end of alcoholic fermentation; transfer to vitrified cement vats for the initiation and spontaneous completion of malolactic fermentation. |
| Aging | After being transferred to vitrified cement vats and undergoing spontaneous malolactic fermentation, part of the wine is aged for about two years in Slavonian and French oak barrels of 30 and 35 hectolitres; the remaining part is aged for 12 months in small 225-litre French oak casks with medium-high toasting. The wine is then further refined in the bottle for 12 months before being released for sale. |
| Total acidity | 6.1 gr/L |
| Residual sugar | 2.5 gr/L |
| Dry extract | 30.6 gr/L |
| Allergens | Contains sulphites |