Marchesi di Barolo : Riserva 1979

Characteristics and tasting advice for the Barolo Riserva 1979 from Marchesi di Barolo

Tasting

Color
The color presents a beautiful garnet hue with brick reflections and an orange rim, testifying to its evolution and maturity.

Nose
The bouquet offers a complex aromatic palette where notes of faded flowers, blackberry, plum jam, are enhanced by spicy touches of cinnamon and clove.

Palate
On the palate, this wine reveals itself to be full-bodied with a beautiful structure. The tannins, once powerful, have become supple, silky and velvety thanks to long aging, offering a harmonious tasting experience.

Food and wine pairings
This wine pairs perfectly with red meat dishes in sauce, game or mature cheeses. It also goes very well with truffle-based dishes, typical of the Piedmont region.

Service and aging
It is recommended to serve this wine between 16 and 18°C after decanting for at least one hour to reveal all its aromatic complexity. .

The suppleness and refinement of an emblematic Barolo Riserva from Piedmont

The property
Founded in the 19th century, Marchesi di Barolo is an emblematic estate of Piedmont, cradle of the famous Barolo wine. Under the impetus of the Falletti family, then the Abbona family, the estate has managed to combine tradition and innovation. Today led by Anna and Ernesto Abbona, with their children Valentina and Davide, the vineyard extends over 120 hectares in the Langhe, a region listed as a UNESCO World Heritage Site. The estate stands out for its exclusive use of nebbiolo for its Barolo, aged in historical barrels.

The vineyard
This Barolo comes from vines located in the municipality of Barolo, at the heart of the appellation. The soils, particularly rich in clay and limestone, give the wine its characteristic structure and exceptional aging capacity. This terroir composition is ideal for the development of complex aromas and the formation of noble tannins that define the great Barolo.

The vintage
The year 1979 was characterized by a typical spring and a standard summer with regular rainfall. The cooler months of September and October allowed for a slow and progressive maturation of the grapes. The harvest, carried out in mid-October, yielded grapes with a high sugar content. This vintage is classified as excellent in the region.

Vinification and aging
The grapes were harvested and then quickly transported to the cellar where they were destemmed and gently pressed. Fermentation took place at a controlled temperature between 30 and 32°C. After a first racking carried out after 14 days, the wine underwent spontaneous malolactic fermentation in the spring. This precious nectar was then aged in large traditional barrels before being bottled in 1983. The cork was replaced in 2011 to ensure optimal preservation.

Grape variety
Nebbiolo