Casa E. di Mirafiore
Barolo 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | At least two years in large casks made of oak (from Slavonia and mid-France), followed by no less then twelve months in the bottle. |
Awards
-
2021
93/100
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.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1878
- Oenologist: Andrea Conti
- Bottles produced: 200.000
- Hectares: 25
Since 1878, Casa E. Di Mirafiore has been overlooking this UNESCO world heritage landscape with his estates in Barolo and Serralunga, the heart of one of the world's most famous wines: Barolo. It is also thanks to Casa E. Di Mirafiore that the world is aware of Barolo. It is in fact the first winery to export Barolo worldwide.
This estate is synonymous with quality, as it is home to two of the best Cru vineyards in the Langhe: Lazzarito (on one of Serralunga d'Alba's most magnificent slopes) and Paiagallo.
In this town, Serralunga d'Alba, tradition is never forgotten. Even today, the style of Casa E. Mirafiore is defined by fermentation in concrete tanks and enormous Slavonian oak barrels for ageing. Read more
| Name | Mirafiore Barolo 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Casa E. di Mirafiore |
| Origin | Serralunga D'Alba (CN) |
| Climate | Altitude: 300-400 m. a.s.l. Various exposures except for the north. |
| Soil composition | Miocene-Helvetian and Tortonian , wich is characteristically packed with limestone and marl. |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Harvest | First-second ten-days of October. |
| Wine making | The fermentation is traditional, carried out for an average of 8 0 days in stainless steel vats at a controlled temperature (30-31°C) with a floating cap and frequent pumping over of the must. The must is then left on the skins for several days to optimize the extraction of the polyphenolic substances and to help the malolactic fermentation get underway. |
| Aging | At least two years in large casks made of oak (from Slavonia and mid-France), followed by no less then twelve months in the bottle. |
| Allergens | Contains sulphites |