Marcarini Barolo ‘Brunate’ 2016

Why is this Wine so Yummy?

About Marcarini

There’s been a few invigorating changes at Marcarini recently. Manuel’s talented offspring have joined forces with their father to breathe new life into the winery.

Lots to love here, but the most significant changes relate to the Barolos. They’ve introduced a new entry level offering – Barolo del commune di La Morra – to join the line up.

As a result of this new addition, La Serra and Brunate have both been reduced by around 8,000 bottles with careful attention being paid to the vineyard selection – and the wines are now being released a little later than they were before.

In the Vineyard

For several generations, the Marcarini family has owned a considerable part of the Brunate vineyards; Brunate has been recognized as one of the Langhe’s most important cru zones since the 1300s, and today is officially recognized as a Menzione Geografica Aggiuntiva. This precious denomination has been indicated on our bottles since 1958.

Variety: Nebbiolo. Rootstocks: kober 5bb – 420A.
Plant Density: 4,000 plants per hectare. Training System: Free-standing espalier with “Guyot” pruning
Average Altitude: 300 m above sea level. Exposure: South, Southwest
Soil: Calcareous, argillaceous with magnesium content
Plantation Dates: 1978/1987.
Zones: La Morra and Barolo
Cultivated Area: 4.5 hectares

In the Winery

From 2015, to improve the quality of our Barolo, we select the grapes during the harvest. As far as wine production methods are concerned, we are proud to call ourselves “traditionalists”. We aim to be rigorous and demanding during our work in the vineyard, have a low yield per hectare, harvest the grapes when they are completely and perfectly ripe, and carefully select the grape bunches utilized in vinification.

The fermentation is strictly controlled, and the maceration of the must in contact with the skins lasts for at least four weeks. When the malolactic fermentation is completed, the wine ages in medium-sized oak barrels (20/40 hl) for at least two years. Overall, it is subject only to traditional winemaking.

The 2016 Barolo Vintage

2016 has come at just the right time. We have a number of winemakers with incredible experience and wine wisdom. The vineyards in Barolo are in the best condition they’ve been in with incredible detail going into their care.

Combined we have a situation where vignerons are in the best possible position to make the most of the great fruit yielded by the 2016 harvest!

When you compare the 2015 & 2016 vintages you see the difference between a warmer vintage with a shorter ripening period and a cooler one with the longest ripening period in memory.

Nebbiolo responds beautifully to a cooler longer ripening. Once it reaches sugar level high enough to make a wine around 14-14.5% alcohol the sugar levels stop increasing, it tends to hold its acid and the tannins so important to the insane mouthfeel of Nebbiolo ripen and increase in depth.

Such vintages tend to offer wines with more perfume, energy, and, vitality.

Where in the World are Marcarini?

Marcarini’s two Cru vineyards, Brunate and La Serra, are mostly in the commune of La Morra with the Brunate Cru crossing into the Commune of Barolo.

If you have a Barolo MGA 360º subscription check out the Brunate Cru & other Cru’s in exceptional detail.

This 3D flyover is Epic covering each of the communes you can see just how varied and extreme the aspect of each vineyard is and how in the space of a few metres just how dramatically the change.