Casa E. di Mirafiore
Barolo Paiagallo 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Initial maturation in barriques for about 12 months, then transferred to Allier oak barrels of 2,000–3,000 litres for 1 year; after maturation in wood, clarification if necessary, then bottling and further ageing in bottle for at least 1 year before release. |
| Other years | 2016 , 2019 , 2020 |
- Name and vintage: Barolo DOCG Paiagallo 2021, 0.75 litre bottle
- Grapes and vineyard: 100% Nebbiolo from the La Villa vineyard in the municipality of Barolo
- Organic and vegan: still red wine produced from organic farming and sustainable practices
- Aromas and colour: ruby colour with garnet highlights, notes of blackberry, cherry, plum and spices
- Ageing and serving: matured for 12 months in Allier oak plus 12 months, decant for one hour and serve at 18-20°C
Description
What kind of wine is it
Mirafiore Barolo Paiagallo is an organic and vegan red wine made from Nebbiolo grapes. To the eye, it displays a ruby red colour enriched with elegant garnet highlights. The aromatic profile reveals a complex bouquet of black fruit, such as cherry, blackberry and plum, accompanied by spicy notes of cinnamon, cloves and black pepper. On the palate, the character of this Barolo emerges through soft, enveloping tannins that enhance the fruity sensations. A fresh acidity provides balance and liveliness to the drink, ensuring a long aromatic persistence.
Where does it come from
This wine originates in Piedmont, crafted by Mirafiore, a historic winery founded in 1878 in Serralunga d’Alba. The grapes are grown exclusively in the Vigna La Villa vineyard, located in the municipality of Barolo. The vineyards benefit from an ideal east and south-east exposure, situated at an altitude between 320 and 370 metres above sea level. The characteristics of this hilly terroir give the wine a dense and elegant tannic structure, while maintaining the pronounced freshness essential to balance the structure and richness of the fruit.
How is it produced
After crushing and destemming, the must is heated to start fermentation, accompanied by frequent pumping over in the first days to encourage colour and tannin extraction. The wood maturation process lasts about two years: the wine initially rests for twelve months in small barrels, then continues ageing for another year in large Allier barrels. After a light fining to refine the flavour profile, the wine rests further for at least twelve months before being released to the market.
History and Curiosities
Founded in 1878 in Serralunga d’Alba, Casa E. di Mirafiore signs the excellent Barolo DOCG Paiagallo 2021, a fine organic and vegan red wine made from Nebbiolo grapes from the “La Villa” vineyard. The slow ageing process over two years, divided between barriques and large Allier oak barrels and completed by resting in the bottle, gives this majestic wine sweet tannins and a vibrant freshness. Awarded 94 points by Wine Spectator, this Piedmontese masterpiece captivates the senses with rich aromas of blackberry, cherry and spices, ensuring an elegant experience with extraordinary longevity.
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.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
3Italian Sommelier Association (AIS) guide
-
2021
94/100
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: 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 Paiagallo 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 |
| Story | History and Curiosities Founded in 1878 in Serralunga d’Alba, Casa E. di Mirafiore signs the excellent Barolo DOCG Paiagallo 2021, a fine organic and vegan red wine made from Nebbiolo grapes from the "La Villa" vineyard. The slow ageing process over two years, divided between barriques and large Allier oak barrels and completed by resting in the bottle, gives this majestic wine sweet tannins and a vibrant freshness. Awarded 94 points by Wine Spectator, this Piedmontese masterpiece captivates the senses with rich aromas of blackberry, cherry and spices, ensuring an elegant experience with extraordinary longevity. |
| Origin | Vigna La Villa, municipality of Barolo (Piedmont, Italy) |
| Fermentation temperature | 32-33 °C |
| Production technique | Destemmed and crushed grapes, heated to around 32–33 °C with immediate and very frequent pump-overs during the first 3 days; aged in barriques and then in Allier oak barrels |
| Wine making | Destemmed and crushed grapes, heated to around 32-33 °C with immediate pump-overs; during the first 3 days, very frequent pump-overs to optimise the extraction of tannins and colour, then reduced as the alcohol content increases to avoid excessive extraction. |
| Aging | Initial maturation in barriques for about 12 months, then transferred to Allier oak barrels of 2,000–3,000 litres for 1 year; after maturation in wood, clarification if necessary, then bottling and further ageing in bottle for at least 1 year before release. |
| Allergens | Contains sulphites |