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Mauro Veglio Barbera d'Alba 2005

Winemaker's Notes:

Production Area: La Morra Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria Vineyard Exposition: North-East Altitude: Approx. 250 m. above sea level Varietal: Barbera Surface Area: 1 hectare Vines per Hectare: 5000 Grape Yield per Hectare: approx. 7-7.5 tons per hectare Bottles Produced: 7000 Age of the Vines: All the vines were replanted between 1970 and 1990 Vine Trellising System: Guyot Vinification: Maceration on the skins for approx. 4 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks. Malolactic fermentation also takes place in steel tanks and the wine is kept there for about 6 months. Around the end of April, or beginning of May the wine is put in used barrique for approximately two months to settle and then bottled without fining and filtration. Color: Ruby red with violet reflections Nose: Delicate perfume of blackberry. Medium-bodied, harmonious and velvety, with acid typical of the grape. Recommended Temperature: 17°-18° C Tasting Notes: Ready to drink when released from the winery but also drinks well for 5-6 years Alcohol %: 14.00 Dry Extract g/l: 28.9 Acidity: 5.9

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Mauro Veglio:
Our families were farmers for many generations, like many other families in the Langhe, and in the past all the grapes produced were destined to be sold to negociants and the big co-ops in the area. This method gave us little satisfaction because importance was not given to the quality of the grapes, but rather the quantity and the lowest price possible. We took over the farm from our families... Read more
Our families were farmers for many generations, like many other families in the Langhe, and in the past all the grapes produced were destined to be sold to negociants and the big co-ops in the area. This method gave us little satisfaction because importance was not given to the quality of the grapes, but rather the quantity and the lowest price possible. We took over the farm from our families, then in 1992 Mauro decided to change following the example of his friend and neighbor, Elio Altare. He began to drastically reduce the number of grapes per hectare and started to vinify on his own in his new cantina. Utilizing shorter macerations with temperature controlled rotary-fermenters and aging in small oak barrels, he started to produce, little by little, wines that were more elegant and less aggressive thanks to the reduced tannins even if the wines were more concentrated because of the higher quality grapes. The farm consists of approximately 12 hectares in the communes of La Morra and Monforte d’Alba and we produce about 60,000 bottles, half of which is Barolo DOCG. This size allows Mauro to keep a direct control on all production processes, in the vineyards as well as in cellar, maintaining high quality and making necessary investments in new technology and machinery. Read less

Production Area: La Morra Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria Vineyard Exposition: North-East Altitude: Approx. 250 m. above sea level Varietal: Barbera Surface Area: 1 hectare Vines per Hectare: 5000 Grape Yield per Hectare: approx. 7-7.5 tons per hectare Bottles Produced: 7000 Age of the Vines: All the vines were replanted between 1970 and 1990 Vine Trellising System: Guyot Vinification: Maceration on the skins for approx. 4 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks. Malolactic fermentation also takes place in steel tanks and the wine is kept there for about 6 months. Around the end of April, or beginning of May the wine is put in used barrique for approximately two months to settle and then bottled without fining and filtration. Color: Ruby red with violet reflections Nose: Delicate perfume of blackberry. Medium-bodied, harmonious and velvety, with acid typical of the grape. Recommended Temperature: 17°-18° C Tasting Notes: Ready to drink when released from the winery but also drinks well for 5-6 years Alcohol %: 14.00 Dry Extract g/l: 28.9 Acidity: 5.9

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