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Mauro Veglio Barolo Arborina 2010

Nebbiolo from Barolo, Piedmont, Italy
  • WS93
  • RP92
  • WE91
14.5% ABV
  • JS95
  • WE93
  • WS90
  • WS91
  • RP91
  • RP93
  • WS90
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4.0 1 Ratings
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4.0 1 Ratings
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.

Critical Acclaim

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WS 93
Wine Spectator
Deeply colored and spicy, this features vanilla and resin accents to the black cherry and plum core. The tannins are assertive, but this gains richness and harmony with air. Tightly woven, with fine length. Best from 2017 through 2030.
RP 92
Robert Parker's Wine Advocate
The 2010 Barolo Arborina shows a more evident oak presence especially at this young stage in the wine’s evolutionary course. Sweet flower, dried cherry, moist tobacco, Spanish cedar and exotic spice come into full view with a few swirls of the glass. Its overall fabric is thick and chewy with layers of dark fruit and toasted nut woven deep within. Drink: 2017-2030.
WE 91
Wine Enthusiast
Alluring aromas including crushed flower, underbrush, espresso and subtle oak carry over to the palate along with raw cherry, roasted coffee bean and dried sage. It’s still austere, with astringent tannins that give a drying finish. Drink 2018–2030.
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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.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

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.

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