Margherita Otto 2018 Barolo DOCG

Margherita Otto 2018 Barolo DOCG

Item Number: 17594

UPC: None

Country: Italy
Region: Piedmont
Sub Region: Langhe
Appellation/AVA: Barolo DOCG
Estate Grown Wine: No
Vintage: 2018
Grape(s): 100% Nebbiolo
Type: Wine - Red
Bottle Size: 750 ml
Pack: 6
Closure: Cork
Viticulture: Practicing Organic
Soil Type: A mix of marls (lime-rich clays), with occasional intrusions of sandstones
Case Production: 632

Vintage Notes: "2018: A vintage that was never too hot, never too cold. A balanced vintage without being flashy. An even, mild growing season that saw few heat spikes and precipitation when needed. The vines never seemed particularly stressed and the vintage finished with real heat only in September for a beautiful harvest period. This was the first vintage to use fruit from the newest vineyard in the Barolo township, where I purchased about 1000 kgs of fruit from a grower family. This addition added the mid-palate lift, elegance and sense of lightness that I had been searching for." - Alan Manley

Vineyard Sites:
 - Monforte, in Localita Ginestra
 - Castiglione Falletto, in the Pernanno MGA
 - Barolo, in the Vignane and Coste di Rose MGAs
 - Serralunga, at the edge of the Vingarionda MGA

Viticulture: Proprietor Alan Manley works all his vines by hand, and even weaves the long shoots into a cap (“ar caplé”) instead of hedging/cutting the growing vine tips. This cap acts as an umbrella and helps to protect the bunches from the sun and hail. A tractor is employed for mowing and working the soils. Composted cow manure is applied in small quantities every few years as fertilizer, and tradtional treatments of copper and sulfur are applied in the smallest doses possible to protect the fruit. A small amount of composted algae fertilizer is applied to the leaves 2-3 times per year for vegetative health and disease resistance.

Fermentation: The crus are co-fermented together in lined concrete tanks of 40 and 60 hl with no temperature control. The ferment occurs with indigenous yeast. Typically 2 pump-overs are performed per day during the phase of active fermentation. Ferments typically take 10-14 days to reach full dryness. Once the primary ferment is completed, the wine remains on the skins for an extended maceration. Alan uses the ancient “cappello sommerso” method post-fermentation to submerge the floating pomace in the wine. This step gives the wine more structure, color and aromatic complexity. In a normal vintage the maceration period will go an additional 20-25 days after the end of the ferment, for a total of 35-45 days. Again, each vintage is different and the quality and characteristics of the skins determine the final maceration time.

Aging: After the extended maceration, the wine is pressed off the skins and racked to the concrete tanks or a stainless steel tank. 100% of press wine is used; it is immediately added to the free-run wine. After 6-8 days of settling, the wine is racked off the rough sediments. The malolactic fermentation typically begins after this and takes 10-20 days, depending on the vintage. The wine is racked to wooden botti about a week after the malo finishes. Alan employs a mix of 10, 25, 35, and 52hl botti for aging. The barrels are sourced from the Mittleberger cooperage in Bolzano (using French oak from Alsace), and worked for neutral flavor effect on the wine. After 32-34 months in wood, the wine is racked to a single large stainless steel tank in preparation for the bottling. The wine is not filtered nor fined.