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2017 Margherita Otto Barolo #146856715
750ml
Reviews 94 points Wine Advocate "...reveals an elegant, medium-weight approach with a generous bouquet of dark cherry, plum, blue flower and licorice root. I love the intensity of the bouquet that hints at the vintage heat and dryness but also leaves ample room for the Nebbiolo grape to express itself in an uninterrupted and transparent manner. (ML)" 17.5 points Jancis Robinson "Just mid ruby. Brooding nose of cherry with a sweet, fragrant layer of red fruit on top and with peppery notes and a hint of minty garden herbs and stones. Sappy, juicy red fruit with a layer of very fine, chewy tannins. Strikes an amazing balance. Sensational tannin management in this vintage. Closes up on the finish, which is an indication for the long life it has ahead of it. (WS)"
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About Margherita Otto
Situated in Monforte d'Alba, Margherita Otto, a relatively new winery, is the dream come true of Alan Manley, an American gastronome who relocated to Piemonte with an aspiration to produce his own Barolo. After gaining experience from renowned wineries like Bartolo Mascarello, Luciano Sandrone, and Cavallotto, Manley procured vineyard parcels in Monforte d'Alba, Castiglione Falletto, and Serralunga d'Alba.
At Monforte d'Alba, his parcel borders the Ginestra cru at a high altitude (470-500m), while his plot in Castiglione Falletto is situated in the steep Pernanno cru. The Serralunga d’Alba site touches the Vigna Rionda cru. These well-positioned plots enable the production of high-quality wines.
Manley's winemaking follows the time-honored method of assemblaggio, co-fermenting different parcels to make a singular wine. Wines are fermented traditionally using the capello sommerso method for around 45 days, followed by aging in Botti (large oak barrels) for at least three years. These methods contribute to remarkably structured wines, focusing on elegance and precision. Their mineral-driven nature, backed by well-balanced acidity and tannic structure, promises a potential aging period of 15-20 years or more.
The vineyards vary in size, from Pernanno MGA's (Menzioni Geografiche Aggiuntive) 0.25ha to Vignane MGA's extensive 1.6ha, the latter having multiple grape varieties. All plots are tended manually, with a tractor utilized for mowing and soil treatments in Monforte, Serralunga, Vignane, and Coste di Rose. Vines are pruned using the Guyot system, and each carries 6-9 bunches of grapes. In terms of treatments, minimal copper and sulfur dosages are employed alongside composted algae fertilizer to maintain plant and fruit health.
At Cantina Margherita Otto, the Nebbiolo grape reigns supreme. The cellar boasts a variety of Botti, ranging from 10 to 50 hectoliters, all crafted by the Mittelberger cooperage in Bolzano, Italy. Made from Alsace-sourced French oak, these neutral-flavored barrels play a crucial role in the maturation of Margherita Otto's remarkable Barolo.
At Monforte d'Alba, his parcel borders the Ginestra cru at a high altitude (470-500m), while his plot in Castiglione Falletto is situated in the steep Pernanno cru. The Serralunga d’Alba site touches the Vigna Rionda cru. These well-positioned plots enable the production of high-quality wines.
Manley's winemaking follows the time-honored method of assemblaggio, co-fermenting different parcels to make a singular wine. Wines are fermented traditionally using the capello sommerso method for around 45 days, followed by aging in Botti (large oak barrels) for at least three years. These methods contribute to remarkably structured wines, focusing on elegance and precision. Their mineral-driven nature, backed by well-balanced acidity and tannic structure, promises a potential aging period of 15-20 years or more.
The vineyards vary in size, from Pernanno MGA's (Menzioni Geografiche Aggiuntive) 0.25ha to Vignane MGA's extensive 1.6ha, the latter having multiple grape varieties. All plots are tended manually, with a tractor utilized for mowing and soil treatments in Monforte, Serralunga, Vignane, and Coste di Rose. Vines are pruned using the Guyot system, and each carries 6-9 bunches of grapes. In terms of treatments, minimal copper and sulfur dosages are employed alongside composted algae fertilizer to maintain plant and fruit health.
At Cantina Margherita Otto, the Nebbiolo grape reigns supreme. The cellar boasts a variety of Botti, ranging from 10 to 50 hectoliters, all crafted by the Mittelberger cooperage in Bolzano, Italy. Made from Alsace-sourced French oak, these neutral-flavored barrels play a crucial role in the maturation of Margherita Otto's remarkable Barolo.