Maretti Barolo 2016
* Across any 6 bottles of wine, when purchased in store.
The colour is dark garnet with ruby highlights. It has a clear-cut, intense nose with overtones of roses, spices, earthy undertones with nuanced vanilla notes. The taste is dry, but soft, full-bodied, velvety and well balanced, and is very long-lasting. Classic Barolo like this works well with rich braised meat dishes or a mushroom risotto.
Barolo enjoyed exceptional conditions in 2016, turning out wines that will be extremely long lived. Very warm weather in September helped with fully ripening the grapes and the vines remained healthy. Ideal harvest conditions for Nebbiolo saw the vintage rival 2015 for sheer ripeness albeit, with brighter acidity, more finessed tannins and a unique floral perfume that marks the better producer’s wines. A stellar year that will continue to improve in the cellar.
Winemaking: The fermentation is traditional (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31° C). The must then stays in contact with the skins for a further 15 days to optimize the extraction of the polyphenolic substances and help start malolactic fermentation. One year in barriques from Allier and two year in oak casks still from Allier (2000 lt). After a soft clarification, the wine is bottled for a further period of maturation in the bottle, the length depends from the characteristics of
the vintages, but never less than 12 months.
Sourced from some of the finest appellations of Northern Italy, Maretti offer classic varietal and regional expression with maximum complexity and drinking pleasure.
The Maretti label is the result of the regions creative winemaking nous with growers opting to make some wines themselves. Maretti makes super drinkable wines. These are vibrant expressions of modern Italian wines with a range that includes a Pinot Grigio, a Langhe Rosso red blend, classic Chianti, Langhe Nebbiolo and a benchmark Barolo. The wines are all accessible and drink now propositions yet offer mid-term cellaring potential and all lend themselves to being matched to classic Italian cuisine.
