Langhe Nebbiolo, Mauro Molino

Nebbiolo is named exactly for the arrival of a pre-harvest fog [called ‘nebbia’ in Italian], which prolongs cluster hang time and allows full phenolic balance and ripeness. Harvest of Nebbiolo is last among Piedmont's wine varieties, occurring sometime in October.

Not all Nebbiolo from the Langhe becomes Barolo, but this does not necessarily mean it is of lesser quality. Simply put...Nebbiolo grown in vineyards with less optimal exposure and altitude has less intense characteristics and thus produces a less full-bodied and rich wine.

Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure; the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful.

Mauro Molino’s Langhe Nebbiolo is made from 10–30-year-old vines in Monforte d’Alba and Guarene. It offers freshness and crunchiness, with red berries, citrus peel and hints of cherry blossoms and crushed stones. Medium-bodied, juicy and sleek, with a vivid, seductive aftertaste. Macerated on the skins for five days, fermented in stainless steel, then it is aged six months in large French oak casks coopered in Austria.