The Old Barolo From Marchesi di Barolo And More

Old Bottles of Marchesi di Barolo

Old Bottles of Marchesi di Barolo

The second IGP trip to langa comes to a close: we tasted about 250 wines between 2009 Barbaresco and 2008 Barolo, and also a few Riserve winemakers sent with their other wines.

Tasting these wines without worrying about having to publish them for a guide provides a great feeling of relief; we weren’t tasting for the moment but to understand the potential of the wines, something the publishers of wine guides must come to grips with sooner or later — they have to adequate themselves to the timeframe of the wines, and not vice versa. The complete migration from paper to web may correct this situation for once and for all.

The 2009 Barbaresco was convincing: the wines were fresh, persistent, and in most cases the fruit/wood relationship was on the money, with casks and barriques uplifting the wines, not to cover problems of force things.

We also enjoyed the 2008 Barolo; its development in the months since the presentation this spring show it’s not the greatest of vintages — 2001 continues to be the best vintage of the new millennium — but we did not different styles. There were a few — very few — Merlotized, caramelized, or embalmed in oak Baroli. However, as a general rule the winemakers are once again concentrating on freshness, and we know that freshness gives Nebbiolo the capacity to age well and at length, conferring the sort of emotions we felt upon drinking older bottles, such as the 1982 Marchesi di Barolo we enjoyed when we had dinner at the winery, or the 1967 Barbaresco Cascina Luisin, and the 1996 Produttori del Barbaresco.

An experience that allowed us to come to know the territory, taste a stratospheric Barbera from Elvio Cogno, and Monfalletto’s 1998 Enrico VI and many other wines during our visits.

The Wines We Liked

The Wines We Liked

The wines that most impressed us from the morning tastings. Day 3:

  • Barbaresco Gaia Principe 2009 – Mario Giribaldi
  • Barolo Margheria 2008 – Massolino
  • Barolo 2008 – Negretti
  • Barolo Ravera – Elvio Cogno
  • Barolo Sorano Coste E Bricco 2008 – Ascheri
  • Barolo Villero – Livia Fontana
  • Barolo 2008 – Mario Giribaldi
  • Barolo Bergeisa 2008 – Le Strette
  • Barolo Brunate 2008 – Ceretto Bricco Rocche
  • Barolo Bussia 2008 – Prunotto
The Wines We Liked

The Wines We Liked

Day 4:

  • Barolo Brezza Sarmassa 2008
  • Barolo Commendator G.B. Burlotto Cannubi 2008
  • Barolo Commendator G.B. Burlotto Acclivi 2008
  • Barolo Terre da Vino Essenze 2008
  • Barolo Parusso Armando Bussia 2008
  • Barolo Parusso Armando Mariondino 2008
  • Barolo Tenuta Rocca 2008
  • Barolo Tenuta Rocca San Pietro 2008
  • Barolo Monfalletto Enrico VI 2008
  • Barolo Bruna Grimaldi Riserva 2006
  • Barolo Livia Fontana Riserva 2006
  • Barolo Franco Conterno Riserva Sette Anni 2004

It goes without saying that the morning tasting sessions were blind, and these are the wines that impressed us the most; most were selected by all, and a few by a majority of us.

Winding down, it was a beautiful experience, which gave us ideas for other things that will remain secret for now.

And we thank the Consorzio Albeisa for organizing the tastings, Brezza for their hospitality, and Marchesi di  Barolo and Fenocchio for two wonderful evenings spent talking and sipping wines.

Till next year!

Published Simultaneously by IGP, I Giovani Promettenti.Garantito IGP

We Are:

Carlo Macchi
Kyle Phillips
Luciano Pignataro
Roberto Giuliani
Stefano Tesi


About Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.
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