14/10/2025
Today, will taste through Riserva 2013
The history of Marchesi di Barolo dates back to 1814 when Marchesa Giulia di Barolo realized the potential of their Estate in Barolo. The Marchesa had even donated 325 barrels of her wine to King Carlo Alberto, King of Sardinia and Piedmont.
In fact, the Marchesa was the first to make Barolo the way we know it today, before that, it was made in a sweet sparkling style.
Marchesi di Barolo sources grapes from some of the most prestigious vineyards for their Barolo, Cannubi, Sarmassa, Ravera, Vignane, Preda and Boschetti. All Crus are vinified separately, then destemmed and fermented in stainless steel tanks.
Wines typically undergo a 15 day maceration on the skins to extract tannins and structure. After malolactic fermentation is completed, half of the wine is aged for about one year in new French Barriques (225 Liter Barrels) and the other half in large, 30 hl, traditional Slavonian casks, before they are blended together in large casks for an additional year of aging to harmonize the wine.
Barolo
is considered the King of Italian, producing exclusively red wines based on Nebbiolo, achieving heights in quality and complexity that no other region can match.
Along with Barbaresco, Barolo was the first to one to receive a DOC status in 1966 and DOCG Status in 1980. There are 11 communes of productions, 3 of which are exclusively within Barolo, Barolo itself, Castiglione Faletto and Serralunga d’Alba. 8 other communes can produce Barolo also, La morra, Monforte d’Alba, Novello, Cherasco, Verduno, Grinzano Cavour, Diano d’Alba and Roddi.
Nebbiolo
One of the most alluring, age-worthy grapes known to mankind. In northern Italy and particularly in Piedmont, produces wines with complexity, structure and balance.
The wines are perfumed and high-toned with mostly red fruited aromatics, such as strawberry, cassis, red cherry and cranberry. Other common descriptors for Nebbiolo include: rose petals, violets, tar and truffle. Nebbiolo produces structured wines, with high tannins and high acidity, both elements that allow wines to age for decades.
