2020 Barolo, del Comune di La Morra, Marcarini, Piedmont, Italy

2020 Barolo, del Comune di La Morra, Marcarini, Piedmont, Italy

Product: 20208016744
Prices start from £41.00 per bottle (75cl). Buying options
2020 Barolo, del Comune di La Morra, Marcarini, Piedmont, Italy

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Description

Of the recent string of brilliant vintages (2019, ‘20 and ‘21) – the 2020 is Manuel’s pick of the bunch for the Comune di La Morra. He sees it as being more comparable to, but better than, 2016 in terms of power, and more structured than 2019. This was the Covid vintage, so Manuel and his children spent all of their time in the vineyard working it very carefully by hand. This comes from the same, prized plots as their cru wines, with the first pick making up the cru, and all of the remaining fruit being used for the Comune di La Morra. The 2020 displays an expertly crafted harmony, being sweet fruited, lifted and joyous, but also structured, with ripe tannins and driving acidity.

Drink 2024 – 2038

Charlie Leech, Buying Assistant, Berry Bros. & Rudd

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Critics reviews

Antonio Galloni, Vinous91/100

The 2020 Barolo del Comune di La Morra is a very pretty wine to drink now and over the next handful of years. Ripe red cherry, sweet spice, flowers, mint and new leather are some of the notes than inform this translucent, mid-weight Barolo from Marcarini. All the elements are very nicely integrated. The 2020 is a charmer.

Drink 2024 - 2030

Antonio Galloni, Vinous.com (January 2024)

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James Suckling93/100

This is a more caressing expression with pretty aromas of dried rose petal, chocolate orange, tile, cranberry and wet herbs. It’s full-bodied, with creamy tannins surrounding the fruit. Lovely texture.

Drink from 2027

James Suckling, JamesSuckling.com (February 2024)

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Kerin O'Keefe93/100

Aromas of camphor, wild herb, dark spice and new leather form the fragrant nose. Smooth and elegant, the palate features juicy red cherry, star anise and hints of tobacco alongside polished tannins. This is already accessible but will also offer years of enjoyment.

Drink 2025 - 2030

Kerin O'Keefe, KerinOKeefe.com (January 2024)

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About this WINE

Marcarini

Marcarini

Few views in Barolo can compete with the one from Marcarini’s terrace in La Morra. Encompassing most of the region’s communes and vineyards, one only has to look south-east to see Barolo’s modest size, cradled in the Italian Alps. It is fitting that Marcarini occupies this prime location; the winery is built underneath La Morra’s medieval watchtower, a signpost to the Marchetti family cantina that’s visible across the region.

Over time, Podere Marcarini has become one of the region’s leading names and in many ways represents both its traditions and future. Owner Manuel Marchetti implements long fermentations, macerations, and ageing in large ancient botti. Marcarini’s wines remains traditional, but we’re finding a new zip and lift of energy for this historic cantina. Manuel’s children Elisa and Andrea now play an active role, focusing on the health of the vineyards, viticultural processes, and improvements in the cellar.

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Barolo

Barolo

Located due south of Alba and the River Tanaro, Barolo is Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), renowned for producing Italy's  finest red wines from 100 percent Nebbiolo

Its red wines were originally sweet, but in 1840 the then extant Italian monarchy, the House of Savoy, ordered them to be altered to a dry style. This project was realised by French oenologist Louis Oudart, whose experience with Pinot Noir had convinced him of Nebbiolo's potential. The Barolo appellation was formalised in 1966 at around 1,700 hectares – only a tenth of the size of Burgundy, but almost three times as big as neighbouring Barbaresco.

Upgraded to DOCG status in 1980, Barolo comprises two distinct soil types: the first is a Tortonian sandy marl that produces a more feminine style of wine and can be found in the villages of Barolo, La Morra, Cherasco, Verduno, Novello, Roddi and parts of Castiglione Falletto. The second is the older Helvetian sandstone clay that bestows the wines with a more muscular style. This can be found in Monforte d'Alba, Serralunga d'Alba, Diano d'Alba, Grinzane Cavour and the other parts of Castiglione Falletto. Made today from the Nebbiolo clones Lampia, Michet and Rosé, Barolo has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.

Inspired by the success of modernists such as Elio Altare, there has been pressure in recent years to reduce the ageing requirements for Barolo; this has mostly been driven by new producers to the region, often with no Piedmontese viticultural heritage and armed with their roto-fermenters and barriques, intent on making a fruitier, more modern style of wine.

This modern style arguably appeals more to the important American market and its scribes, but the traditionalists continue to argue in favour of making Barolo in the classic way. They make the wine in a mix of epoxy-lined cement or stainless-steel cuves, followed by extended ageing in 25-hectoliter Slavonian botte (barrels) to gently soften and integrate the tannins. However, even amongst the traditionalists there has been a move, since the mid-1990s, towards using physiologically (rather than polyphenolically) riper fruit, aided by global warming. Both modernist and traditional schools can produce exceptional or disappointing wines.

Recommended traditionalist producers:
Giacomo Borgogno, Giacomo Conterno, Bruno Giacosa, Elio Grasso, Marcarini, Bartolo Mascarello and Giuseppe Mascarello.

Recommended nmdernist producers:
Azelia, Aldo Conterno, Luciano Sandrone, Paolo Scavino and Roberto Voerzio

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Nebbiolo

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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