Mauro Molino : La Serra 2015

Characteristics and tasting tips for La Serra 2015 from Mauro Molino

Tasting

Appearance

The wine displays a deep red hue with garnet highlights.

Nose

The nose reveals a complex bouquet of spices, with notes of black pepper and clove, accompanied by hints of chocolate, licorice, and tobacco. Floral nuances complete this elegant aromatic palette.

Palate

On the palate, this wine stands out for its full structure and refined tannins. Red and black fruit flavors express themselves with intensity, supported by a beautiful minerality. The finish lingers with elegance, leaving an impression characteristic of great Barolo wines.

Food and wine pairings

This Barolo is an ideal companion for braised meats, particularly veal prepared with wine. It also pairs perfectly with pork or duck dishes, a mushroom and truffle risotto, or alpine cheeses such as Grana Padano or Castelmagno. Game dishes, whether furred or feathered, also make excellent pairings.

Serving and storage

La Serra 2015 can be enjoyed until around 2033. Decanting is recommended before serving to allow the wine to open up fully.

An elegant and mineral Barolo from Piedmont

The estate

Founded in 1982 by Mauro Molino after completing his oenology studies at the Alba school, the Mauro Molino estate now spans approximately 20 hectares in Piedmont. Located in La Morra, at the heart of the Barolo production zone, the estate is now led by the second generation with Matteo and Martina Molino. The property is distinguished by its commitment to organic viticulture and its philosophy focused on aromatic elegance, the preservation of terroir identity, and sustainable development.

The vineyard

The La Serra cru is one of the most prestigious sites in the Barolo appellation. Situated at approximately 430 meters above sea level, it is the highest vineyard in La Morra. The limestone and clay soils, combined with a south and southeast exposure, give the wines a pronounced minerality and an elegance characteristic of the La Morra style.

Winemaking and aging

The grapes for La Serra 2015 macerated for ten days in contact with the skins. Alcoholic fermentation took place over twenty days in temperature-controlled stainless steel tanks. Malolactic fermentation was carried out in French oak barrels, followed by eighteen months of aging in the same vessels. This Piedmont wine then benefited from further bottle aging before release.

Grape variety

100% Nebbiolo