# Barolo (2021)

- **Producer:** Mauro Molino
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** cherry, raspberry, redcurrant, rose, violet, cedar, leather, mushroom, tobacco

## About this wine

Azienda Agricola Mauro Molino was founded in 1980 in La Morra, Piedmont, when Mauro Molino returned to his family home after graduating from the Oenological School of Alba. Producing his first Barolo in 1982, Mauro now runs the 18-hectare estate alongside his son Matteo and daughter Martina, who are also trained oenologists. The estate focuses on sustainable viticulture across the Langhe region. This classic Barolo cuvée serves as the estate's flagship ambassador, blending fruit from top vineyard sites in both La Morra and Monforte d'Alba.

## Interesting facts

- Mauro Molino produced his very first Barolo vintage in 1982 after returning to his family's estate in La Morra.
- All three family winemakers—father Mauro, son Matteo, and daughter Martina—graduated from the Alba Oenology School.
- This bottling combines grapes from three distinct MGAs: Annunziata and Berri in La Morra, and Perno in Monforte d'Alba.

## Food pairing

High-tannin and high-acidity Nebbiolo demands rich, fatty, and savory dishes to soften its firm tannic frame. Proteins and fats in braised meats and mature cheeses bind with tannins, highlighting the expressive red fruit and floral aromatics. Earthy additions like mushrooms and truffles seamlessly echo Nebbiolo's classic savory profile.

## Wine making process

The Nebbiolo grapes are hand-picked in October from vineyards elevated between 250 and 400 meters above sea level on calcareous clay soils. Fermentation and skin maceration take place in temperature-controlled stainless steel tanks for 12 to 14 days. Malolactic fermentation is also completed in stainless steel. The wine is then aged for 18 to 20 months in large neutral French oak casks (botti grandi ranging from 25 to 52 hectoliters) before resting in the bottle prior to market release.