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Flat front label of wine

Mauro Veglio Barolo Arborina 2004

Nebbiolo from Barolo, Piedmont, Italy
  • RP93
  • WS90
14.5% ABV
  • JS95
  • WE93
  • WS90
  • WS93
  • RP92
  • WE91
  • WS91
  • RP91
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14.5% ABV

Winemaker Notes

Ruby red colored with garnet reflections, fresh scents of small red fruits, raspberry, redcurrant and wild roses that evolve into licorice and spice notes. Very complex and extremely delicate at same time, it shows all the elegance of La Morra terroir. When the wine first enters the market it is fresh and a little austere, but still harmonious and balanced. With time the wine softens a little, but maintains the initial character for many years, particularly if stored in an ambient place that is fresh and humid without temperature variations.

Pairs well with red meat, medium aged cheeses, and also richer fish and crustaceans. Recommended Temperature: 17°-18° C. It is enjoyable to appreciate the initial freshness and experience the evolution of the wine as it warms up in the glass.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Veglio’s 2004 Barolo Arborina offers a quintessential expression of one of La Morra’s best-known vineyards thanks in large part to a restrained use of oak that was missing in previous vintages. Flowers, spices, mint and perfumed red fruit flow from this gorgeous, poised Barolo. It offers lovely purity and inner sweetness supported by the firm tannins that are the hallmark of Arborina. This wine of remarkable beauty and precision is a superb effort from Mauro Veglio. Anticipated maturity: 2010-2022.
WS 90
Wine Spectator
Offers lovely perfume, with pretty blackberry and plum aromas and flavors. Medium- to full-bodied, with racy tannins and a firm finish. This is tight, but delicate and refined. Best after 2012. 830 cases made
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Mauro Veglio

Mauro Veglio

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Mauro Veglio, Barolo, Piedmont, Italy
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Our families were farmers for many generations, like many other families in the Langhe. In 1992, Mauro began to drastically reduce the number of grapes per hectare and started to vinify on his own in his new cantina. He utilized shorter macerations with temperature controlled rotary-fermenters and aging in small oak barrels, and he started to produce, little by little, wines that were more elegant with higher quality grapes.

Unlike the tendency of contemporary philosophy production which means the same as manipulating nature, we believe in natural systems of cultivation and vinification: we reject the use of chemical fertilizers or pesticides in our vineyards. Any chemical process is refused in the winemaking as well as any artificial concentration or aromatization: this means that the quality of the wine is the result of the natural character of the vineyards, their soil composition and microclimatic differences determining the maturity of the individual vintages. The result is the authentic essence of our "terroir" in a glass.

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 is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

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 produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with 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.

DOB135678_2004 Item# 135678