Champions of La Mora with their Cru duo ‘La Serra’ & ‘Brunate’

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

La Serra, or rather the other side of the Marcarini Barolo production, comes from a historic area of ancient origin whose soil, lacking organic substances but rich in mineral salts and microelements, is capable of giving wines good color, structure, and flavorful but never excessive tannins. The particular microclimate is characterized by a slight ventilation with the circulation of fresh and dry air.

The ripening occurs a bit later than in the Brunate area.

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.

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

Soak up Marcarini in Italian 🇮🇹

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Marcarini Barolo ‘La Serra’ 2016

Nebbiolo | Piedmont, Barolo

'La Morra is most often a horror zone for me when it comes to Barolo, fine light wines, beefed up with way too much oak. Marcarini is one of the beautiful exceptions to that. So fine, and finely etched. Red fruits, roses, mint, almond, subtle five spice perfume. It’s medium-bodied, fresh and precise, fine brick dust and peppery tannin, quiet succulence of strawberry and other red fruits, spice and liquorice root, long cool finish. So lovely. Energy and charm. Love this wine. And there’s more
$121ea in any 3+
$116ea in any 6+

Marcarini Barolo ‘Brunate’ 2016

Nebbiolo | La Morra, Italy

'Tasted alongside the La Serra, which is always interesting. If you want to experience terroir, well, I reckon traditionally made Barolo and Barbaresco provide much better examples than Burgundy does, with their Pinot Noir toolkit of winemaking techniques obfuscating vineyards so often! Anyway, air-freight sample here, so likely arriving in the not too distant future, given the travails of international shipping at present, container shortages, and the like. I’ve been dipping into my 2010s of
$162ea in any 3+
$155ea in any 6+