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Mauro Molino Gallinotto Barolo 2013

Nebbiolo from Barolo, Piedmont, Italy
  • JS95
0% ABV
  • JS90
  • JS93
  • JS92
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4.3 16 Ratings
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4.3 16 Ratings
0% ABV

Winemaker Notes

Garnet red color, with rich and intense bouquet of ripe fruits. Smooth palate, velvety tannins and long finish.

Critical Acclaim

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JS 95
James Suckling
Fascinating aromas of walnuts, dark berries and hazelnuts, yet this remains subtle and complex. Full-bodied and very intense with sliced berries, orange peel and cream. Goes on for minutes. Very fine. Drink in 2020.
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Mauro Molino

Mauro Molino

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Mauro Molino, Barolo, Piedmont, Italy
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Mauro Molinio, Matteo and Martina's father, founded the estate. In 1973 Mauro graduated from enology school in Alba, and then followed that with five years of winemaking experience in Emilia Romagna. In 1979, after his father's passing, he returned home to the family farm in La Morra and began consulting for local wineries while building up his own estate. 1982 was the first vintage from the famed family parcel in Conca dell'Annunziata, and the rest is history.

The company continues to produce wines in Annunziata of La Morra, in the utmost respect of traditions. The total area amounts to 12 hectares, 50% of which is meant for Nebbiolo for Barolo. The rest is devoted to the production of Barbera d’Alba, Dolcetto d’Alba and, in a smaller quantity, of Roero Arneis. A lot has changed since the early beginnings: events took place crucial to the continuation of this wonderful adventure of winemaking passion and dedication.

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hilltops, is one full of history and romance of the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

SKRIMI150_2013 Item# 184259