Mauro Molino : Gallinotto 2019

Tasting Notes and Serving Tips for Mauro Molino's Barolo "Gallinotto" 2019

Tasting

Color
The color displays a deep garnet red hue.

Nose
The bouquet reveals lovely aromatic complexity with notes of black berries, mint, and eucalyptus. Balsamic and Mediterranean nuances accompany these aromas, giving the wine great expressiveness.

Palate
On the palate, the wine is persistent and full-bodied, carried by silky tannins. The finish lingers at length, reflecting the fine structure of this Barolo.

Food and Wine Pairings

The Barolo "Gallinotto" 2019 is an ideal match for game dishes, mushroom and truffle preparations, as well as aged cheeses.

Serving and Cellaring

This wine is best served at a temperature between 18 and 20°C. The Barolo "Gallinotto" 2019 can be enjoyed in its early years while also offering cellaring potential through around 2044.

A Barolo from La Morra with a strong identity and distinctive freshness

The estate

Founded in 1982 in Piémont by Mauro Molino, a graduate of the Alba oenology school, the namesake estate remains a family-owned property now run by his children, Matteo and Martina. Farming around 20 hectares of vineyards spread across La Morra, Monforte, Guarene, Farigliano, and Costigliole d'Asti, the family favors sustainable practices with organic fertilization and natural grass cover, producing elegant wines that combine Piedmontese tradition with early approachability.

The vineyard

The Barolo "Gallinotto" comes from the Berri cru located in La Morra, at the heart of the Barolo appellation. This vineyard stands out for its high altitude and its cool, windy microclimate, which give the wine its hallmark freshness. The nebbiolo vines, 20 to 40 years old, are planted on limestone, clay, and marl soils with southern and south-western exposure.

Winemaking and aging

The grapes are hand-harvested in mid-October into small crates. After 14 days of skin maceration, the Barolo "Gallinotto" 2019 undergoes alcoholic and malolactic fermentations in stainless-steel tanks. Aging is carried out partly in large French oak casks and partly in barriques for 18 to 20 months, followed by at least one year of bottle aging before release.

Grape variety

This red wine from Piémont is 100% nebbiolo.