Marchesi di Barolo : Riserva 1991

Characteristics and tasting advice for the Barolo Riserva 1991 from Marchesi di Barolo

Tasting

Color
Garnet red color with brick nuances and an orange edge, testifying to its beautiful evolution.

Nose
The bouquet offers delicate notes of dog rose and violet, enriched by aromas of cinnamon, licorice and fruit jam.

Palate
On the palate, this wine reveals itself to be full-bodied with soft and velvety tannins that bring a silky texture.

Food and wine pairings
This wine pairs perfectly with red meat dishes, game in sauce or mature cheeses. It also goes well with traditional Piedmontese dishes.

A Barolo Riserva combining power and elegance

The property
Founded in the early 19th century by the Falletti family, Marchesi di Barolo is an emblematic estate of Piedmont, located in the hills of Langhe. Today led by Anna and Ernesto Abbona, the estate extends over 120 hectares, including prestigious vineyards in La Morra, Barolo and Serralunga. Known for its traditional methods, the house uses historic barrels and stands out for its Barolo, once nicknamed "the wine of kings".

The vineyard
This Barolo comes from vineyards located in the eponymous commune, 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 unique geological combination is one of the secrets of the complexity and finesse of the wines from this region.

The vintage
The year 1991 was characterized by normal weather alternating sunny days and rainy periods. A notable event marked this vintage: a 15 cm snowfall on April 17. The fall proved to be mild with dry days and light rains, allowing optimal ripening of the grapes. These conditions contributed to producing a good quality vintage.

Vinification and aging
The grapes were harvested during the third decade of October. Fermentation took place spontaneously at a controlled temperature between 30 and 32°C. The first racking was carried out after 12 days, followed by a malolactic fermentation during the winter. Maturation continued in large traditional barrels before bottling in the summer of 1996.

Grape variety
Nebbiolo