M. Marengo Barolo Brunate, 2021, 750ml
$86
Description
A med+ ruby core. A deeper, more expansive and vibrant nose, really good lift; rose petals, savory herbs, with blackberry bush, currants, and blood orange pith and peel. On the palate you have very nicely defined tannins that are very well integrated, and a slight rocky gravel character that leads into a long and complex herbal tea finish. The fruit carries all the way through to the end that is finely structured and persistent. Very lovely and a perfect rendition of a feminine Brunate!
We’ve already covered what makes Brunate special pretty well, but there are a few more details for those interested. The Marengos have owned land in Brunate since 1903, and as can be seen above, have a small upper parcel and a small lower parcel. The upper parcel was planted in 1955, and the lower parcel was planted in 1942, with the lower parcel closer to the traditional heart of Brunate and considered slightly better by the Marengos. Wines from Brunate tend to be characterized by slightly darker fruit with firm structure, often accompanied by very particular mineral and minty notes.
Winemaking: 14-day maceration and 14-day spontaneous fermentation at 17-30 °C with indigenous yeasts in stainless steel, and then aged 24 months in barriques (10% new) and additional 6 months aging in bottle before release. Just 6,000 bottles produced.
We’ve already covered what makes Brunate special pretty well, but there are a few more details for those interested. The Marengos have owned land in Brunate since 1903, and as can be seen above, have a small upper parcel and a small lower parcel. The upper parcel was planted in 1955, and the lower parcel was planted in 1942, with the lower parcel closer to the traditional heart of Brunate and considered slightly better by the Marengos. Wines from Brunate tend to be characterized by slightly darker fruit with firm structure, often accompanied by very particular mineral and minty notes.
Winemaking: 14-day maceration and 14-day spontaneous fermentation at 17-30 °C with indigenous yeasts in stainless steel, and then aged 24 months in barriques (10% new) and additional 6 months aging in bottle before release. Just 6,000 bottles produced.