Cellar for up to 12 years. Decant 2 hours before serving.

Set close to the charming hilltop town of La Morra, the Mauro Molino estate was founded in 1953 by Mauro’s father. Today the winery is run by Mauro and his two children, Matteo and Martina, who both decided to join him in the family business after graduating from enology school. The Molinos work 12 hectares of land in and around La Morra which are predominantly planted with the region’s classic red varieties: Nebbiolo, Barbera, and Dolcetto.

Mauro Molino’s sublime Barolo DOCG is made with prime Nebbiolo grapes which are hand-harvested in October from the estate’s vineyards in La Morra and nearby Monforte. The family then macerates the grape must with the skins for 12 days to extract optimal amounts of flavour, colour and tannins. The next step of the process is to ferment the must in stainless steel tanks before the wine is left to mature in French oak barrels for 18 months.

Barolos have a reputation for requiring many years of ageing before they are ready to drink, but Mauro Molino has succeeded in creating a wine that is both approachable in its youth and capable of extended cellaring. If you choose to drink this bottle now, try to decant the wine at least two hours before serving to allow the wine to fully open up. You’ll be rewarded with enticing aromas and flavours of ripe cherries, rose petals, and smoky sweet oak accompanied by firm tannins, a full body and a remarkably long finish.