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Mauro Veglio Barolo Arborina 2012

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

Winemaker Notes

Fruity with excellent intensity and overall delicate harmony. Notes of small red fruits, black and red current. Delicately spicy finish. Delicate, soft, with excellent balance of alcohol and tannins. Good persistence and minerality with an elegant finish. Complex, yet extremely delicate, this wine displays its La Morra origins in its freshness and elegance.

Critical Acclaim

All Vintages
JS 95
James Suckling
This is structured and juicy with a bright and vibrant fruit underneath the firm tannins. Medium body, floral and fruity. Austere yet caressing finish.
WE 93
Wine Enthusiast
Woodland berry, forest floor, crushed iris, chopped herb, star anise and menthol take shape in the glass. The juicy, generous palate doles out ripe black cherry, cranberry, licorice, baking spice and a dusting of cocoa while fine-grained tannins provide a velvety framework. Drink 2018–2024.
WS 90
Wine Spectator
The silky texture plays off chewy tannins, setting the stage for cherry, leather, underbrush and tea flavors. The finish displays a tug-of-war between the sweet fruit and the dry edge. Best from 2019 through 2033.
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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, 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.

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