Description
Still red Barolo DOCG, 14% ABV, produced by Marcarini. 100% Nebbiolo, 0.75L bottle, 2017 vintage. A Barolo that embodies the tradition of the Langhe, with grapes sourced from the prestigious Brunate area, a historic cru. The Marcarini winery, founded in 1961, continues the family passion, vinifying according to the strictest Piedmontese tradition. Strictly controlled fermentations and maceration of the must on the skins for at least four weeks. Aged for at least two years in medium-capacity oak barrels. The bouquet is complex, rich, ample, and persistent, with hints of vanilla, sweet spices, tobacco, mountain hay, and undergrowth. The color is garnet red with ruby highlights. Impressive flavors reveal its imperious, noble, warm, and velvety character. The aromatic finish is long and intense.
Awards
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour
Pairings
- Start up year: 1961
- Oenologist: Luisa Marchetti
- Bottles produced: 115.000
- Hectares: 20
Read more
| Name | Marcarini Barolo Brunate 2017 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Marcarini |
| Story | Barolo, undoubtedly the noblest of the offspring of the Nebbiolo grape, finds, in the "Brunate" selection of Marcarini wines, the undoubtedly highest expression of its quality. The winery has owned for several generations a considerable extension of vineyards in Brunate, a highly vocated area, considered one of the largest and most sought-after cru of the Langa since 1300. As far back as 1958, Marcarini bottles boasted this prestigious appellation. |
| Origin | Municipalities of La Morra and Barolo |
| Climate | Altitude: 300 m. a.s.l. Exposure: South, South-West. |
| Soil composition | Calcareous, clayey, with characteristic prevalence of magnesium. |
| Cultivation system | Espalier with Guyot pruning. |
| Plants per hectare | 4000 |
| Harvest | ing of the grapes when fully and perfectly ripe. |
| Wine making | Strictly controlled fermentation and maceration of the must in contact with the skins for at least four weeks. Malolactic fermentation fully carried out. |
| Aging | Matured for at least two years in medium-sized oak barrels (20-40 hectolitres). |
| Allergens | Contains sulphites |

