Mauro Molino : Barbera d'Asti Le Radici 2023
5% off orders of 12 bottles or more. Offer valid on a selection of wines, mix and match possible.
In-Stock
DeliveryFree standard delivery for orders exceeding 2,250 kr.
Description
Characteristics and tasting advice for the Barbera d'Asti Le Radici 2023 from Mauro Molino
Tasting
Appearance
The wine displays a deep, intense red hue.
Nose
The aromatic bouquet reveals notes of cherry and red fruits, along with spicy nuances and subtle floral touches.
Palate
On the palate, this wine charms with its excellent structure and fine complexity. The tannins are soft and velvety, leading to a pleasant, lingering finish.
Food and wine pairings
This Barbera d'Asti is an ideal match for a charcuterie platter, pasta and risottos, grilled red meats, or aged cheeses.
Serving
The Barbera d'Asti Le Radici 2023 is best enjoyed at a temperature between 16 and 18°C.
A full-bodied, well-balanced Italian red wine
The estate
Founded in 1982 by Mauro Molino in Piedmont, this family-run estate in La Morra spans 12 hectares of vineyards spread between La Morra and Monforte. A graduate of Alba’s winemaking school in 1973, Mauro Molino produced his first vintage from the historic Conca dell'Annunziata plot. Today, he runs the estate alongside his children: Matteo, in charge of winemaking since 2003, and Martina, responsible for sales and marketing since 2009. The Mauro Molino estate stands out for its respectful practices and elegant wines, approachable in their youth while offering excellent aging potential.
The vineyard
The Barbera d'Asti Le Radici comes from a vineyard located in the commune of Costigliole d'Asti, in the heart of the Monferrato hills, in one of the appellation’s most renowned areas. The vines, aged between 10 and 45 years, are planted on limestone and sandy soils with a southeast exposure. This vineyard represents a return to the family's roots in the Monferrato hills, where grandfather Giuseppe was born.
Winemaking and aging
The Barbera d'Asti Le Radici 2023 harvest takes place by hand between late September and early October, with grapes picked into small crates. Winemaking includes 10 days of skin maceration, followed by alcoholic and malolactic fermentation in stainless-steel tanks. The wine then ages for 8 months in temperature-controlled stainless-steel tanks.
Grape variety
This red wine from Piedmont is 100% barbera.
