Marchesi di Barolo : Riserva 2006

Characteristics and tasting advice for Barolo Riserva 2006 Marchesi di Barolo

Tasting

Color
This Barolo Riserva 2006 has an intense garnet red color with delicate ruby reflections that testify to its evolution in the bottle.

Nose
The bouquet is enveloping and complex, revealing aromas of red fruit jam, accompanied by distinct floral notes of violet and rose. Spicy nuances of cinnamon and vanilla complete this seductive aromatic palette.

Palate
On the palate, this wine reveals a great structure, supported by soft, sweet and velvety tannins that give it a remarkable texture. The balance between power and elegance characterizes this Barolo Riserva 2006.

Food and wine pairings

This Barolo Riserva pairs perfectly with characterful dishes such as stewed red meats, game or even mature cheeses. Its structure and complexity also make it an ideal companion for mushroom dishes like porcini risottos.

Service and aging

To fully appreciate the qualities of the Barolo Riserva 2006, serve it at a temperature of 18°C after decanting it one hour before tasting.

An exceptional Barolo Riserva 2006 from the prestigious terroirs of Piedmont

The property

Founded in the early 19th century by the Falletti family, Marchesi di Barolo is a pillar of Piedmontese wine. Located in Barolo, in Piedmont, the property extends over 120 hectares, with prestigious plots like Cannubi. Today led by Anna and Ernesto Abbona, with their children Valentina and Davide, the house combines tradition and innovation. The historic cellars and 19th century oak barrels testify to its rich heritage.

The vineyard

The grapes for this Barolo Riserva 2006 come from vineyards located in the eponymous commune. The terroir is characterized by soils rich in clay and limestone, which appear white and give the grapes and wine a complex structure and remarkable longevity. This unique soil composition is one of the secrets of the depth and finesse of Barolo wines.

The vintage

The 2006 vintage began with significant snowfall in January, reaching up to 50 cm and providing an excellent water reserve for the vines. After a typical spring-like April, May saw a sudden rise in summer temperatures. These significant temperature variations favored the optimal maturation of tannins and the development of aromas. The harvest yielded healthy grapes of excellent quality, offering complex aromas, balanced acidity and an adequate alcohol level.

Vinification and aging

The grapes are harvested and then quickly transferred to the cellar where they are perfectly destemmed and gently pressed. Fermentation starts spontaneously at 30°C, with a first racking after 10 days. Malolactic fermentation takes place in winter before transfer to wooden barrels. Maturation takes place in large traditional barrels, followed by bottling at the end of 2011. The aging then finishes in the bottle, allowing the wine to develop all its complexity.

Blend

nebbiolo