# Barolo Marassio DOCG (2018)

- **Producer:** Giulia Negri
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €96
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** red cherry, violet, red plum, tobacco, leather, vanilla, cedar, mushroom, honey, forest floor, caramel, dried fruit, dried mushroom

## About this wine

The Barolo Marassio DOCG from Giulia Negri is a 100% Nebbiolo from the Piedmont region of Italy. The wine originates from the Marassio vineyard, notable for its exceptional altitude of 536 meters, making it the highest vineyard in Barolo and situated in the La Morra sub-region. The vineyard's soil composition is rich in limestone and chalk, contributing to the wine's distinct character. Giulia Negri, the winemaker, is recognized for her artisanal approach, influenced by her studies in Burgundy, and her commitment to organic farming and sustainable viticulture. The estate has a long family history, with Giulia representing the latest generation to lead its legacy.

## Interesting facts

- Marassio is Barolo's highest vineyard at 536 meters.
- Giulia Negri studied winemaking in Burgundy.
- The vineyard soil is rich in limestone and chalk.
- Giulia Negri is a proponent of organic viticulture.

## Food pairing

The firm tannins and medium-plus body of this Barolo are ideal for rich, protein-heavy dishes. The wine's savory notes and potential for earthy undertones complement game and mushrooms, while its acidity cuts through the richness of braised meats and creamy risottos. The complex aromatic profile can also echo herbal or fruity elements in a dish.

## Wine making process

The Barolo Marassio DOCG is produced from 100% Nebbiolo grapes. Viticulture follows certified organic practices. The grapes are hand-harvested and selected. Fermentation is spontaneous, occurring in large truncated conical wooden vats for 40 to 45 days, utilizing native yeasts. Maceration also lasts for this extended period. Following fermentation, the wine is aged for 30 months in large Slavonian or Austrian oak barrels (botti grandi).