From a singular parcel of old vines within Brunate planted in 1942, produced in the same way as the other Cru wines – aged for 24 months in 30% new oak barrels. Dark fruit aromas, slick and complex, verging on brooding but much more open than the 2004 was at this stage. Within the wonderfully velvety tannic structure lie racy black and cherry fruits, bramble, blackthorn, sloe, and damson, notes of herb, mint, liquorice and cinnamon. Lifting, fresh and fruity with a fine tannic backbone and high-toned aromatics, this is as complete as Barolo gets.
Marco Marengo makes thrilling wines but is still, just about, one of those under the radar producers and as a result the wines offer tremendous value. After working with his father, Mario, for years he finally went it alone in 2001 when his father passed away. With his small holding of 6ha Marco makes some of the most stylish and characterful wines in the region. From Dolcetto through to the fantastic Barolo, Le Brunate - they display the elegance and drinkability that should define great La Morra wines. The Brunate, for which Marco has gained a great reputation, is the jewel in his crown. It is one of the great cru in Barolo and the quintessential La Morra style Barolo with its ethereal perfume and finesse tinged with a complex earthiness and refined but powerful tannins. Marco owns two parcels of vines ranging from 15 to 70 years old. After a gentle, slow fermentation and maceration, the wines are aged in oak barriques, with an absolutely maximum of 25% new wood, for 24 months.
Barolo is greatest, most intense and expressive display of the Northern Italian grape variety Nebbiolo. The name is given to bottles from the Piedmont area, made exclusively from Nebbiolo, and coming from the five core towns of Barolo, La Morra, Serralunga d'Alba, Castiglione Falletto and Monforte d'Alba, along with certain other peripherary villages. The wines offer power, aromatics and longevity that is almost unmatched elsewhere in Italy, perhaps the world. Top, forward thinking producers have pushed huge changes in the winemaking culture of the area, and as a result finer, purer Barolo is being produced than ever before.