to leave the cooperative and start producing for himself. Certainly not an easy decision at that time, but now, looking back, a very wise step. Fortunately, Mauro owned vineyards of exceptional quality. His Conca dell’Annunziata is a protected (like an amphitheater) vineyard facing south, which used to belong to the Benedictine monks of the Abbey of San Martino di Marcenasco and is considered to be the best vineyard in La Morra. Mauro has now built up an enormous reputation with his Barolos and Barberas. No blockbuster wines with enormous wood and power, but rather refined and elegant wines with subtle class. Surprising to taste that his Barolos already give incredible pleasure in the mouth after 3 or 4 years. Ripe, pleasant tannins with powerful fruit…really delicious. Son Matteo has been working with his father since 2003 and his daughter Martina (graduate oenologist) took her place next to her brother in 2009. Mauro named his Langhe Rosso after her.
Mauro Molino Barolo Galinotto
Maceration takes place in steel tanks with temperature control for 20 days. Fermentation and maturation in French oak barriques (30% new) for 18 months. After this, the wine is bottle-matured for another 4 months. Only 4000 bottles are made. The colour is garnet red. In the nose rich, complex, notes of fruit, liquorice and cedar. The taste is full, powerful and complex, with firm, ripe tannins, very long finish. Keep until 2030!
| Alcohol: | 14.5% |
| Volume: | 75cl |
