Mauro Veglio

Mauro Veglio is situated in the hamlet of Cascina Nuova, near the road that winds down from La Morra. It was founded in the 1960s, when Angelo Veglio bought his first vines in Gattera. In ’79, the family moved to Cascina Nuova, which came with five hectares of vines including holdings in the crus Arborina and Rocche dell’Annunziata. In ’86, Angelo’s son Mauro took over. His marriage in ’87 added holdings in Castelletto, Monforte, to the estate. In 2017, a family alliance with Mauro’s nephew Alessandro – already running his own winery – brought a further five hectares in Gattera and Paiagallo. Today, the estate spans nearly 30 hectares. Leading modernist Elio Altare’s winery is across the yard; he was a strong influence in Mauro’s early days. But under Alessandro’s vision, there is greater flexibility: less accent on extraction and more ageing in larger barrels, although barriques are still used judiciously.

This is Alessandro’s first vintage for his Serralunga project, which enhances both his Classico blend and introduces his Commune di Serralunga. Now, he has Barolo offerings from four of the region’s communes. He has also acquired three hectares of the white Timorasso grape in Tortona, as well as a little more land in Paiagallo from 2023, making his ambition evident. The clear yet defined tannic structure of the 2019 vintage has encouraged him to further reduce the percentage of new oak in the crus where it is used, and botte are again more to the fore. It was also interesting to note that the wines aged in barriques appeared more open, compared to addresses where the wines had been slower to evolve in botte..

Langhe

Langhe is an all-encompassing zone lying due south of Alba and the River Tanaro in the province of Cuneo. Barolo and Barbaresco both lie within its boundaries.

Langhe is also the name of a regional DOC zone, which is used to classify wines made outside of the traditional Piemontese varietal scheme (Nebbiollo, Barbera, Cortese etc). Chardonnay and Sauvignon Blanc wines from the region are, for example, classified as Langhe DOC.


Langhe Nebbiolo
Effectively the ‘second wine’ of Piedmont’s great Barolo and Barbarescos, the Langhe Nebbiolo DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style.

Langhe Nebbiolo can be released onto the market as soon as practicably possible either as a fresh, fruity wine made solely in stainless-steel, or later on having been aged in oak. The Langhe Nebbiolo DOC was created in 1994 along with a plethora of other Langhe DOC wines (so diluting their significance).

Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15 percent other red indigenous varieties, such as Barbera or Dolcetto. Leading, quality producers of Barolo and Barbaresco are more inclined to use 100 percent Nebbiolo, recognising its role as a stepping stone, using the fruit from vines that are either too young or poorly situated.

Larger producers tend to use the Langhe Nebbiolo DOC as a valve, declassifying wines destined for Barolo or Barbaresco when the market is difficult. Confusingly Langhe Nebbiolo can also be the declassified wine of Nebbiolo d’Alba.

Recommended producers: Giovanni Rosso di Davide Rosso , Mario Fontana , Ferdinando Principiano

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.