Barolo Meriame MGA DOCG

Vineyard and terroir

Meriame is an MGA vineyard in Serralunga d’Alba, identified as Foglio 3, Particella 113. The vines are 60 years old, trained to Guyot and planted on a west-facing site with clay-limestone soil. Sustainable viticulture is practised, the reported yield is 6,500 kg/ha, and the crop is harvested entirely by hand.

Grapes

100% Nebbiolo. Winemaker: Paolo Giacosa.

Vinification

The bunches are selected by hand on a vibrating sorting table and cooled with dry ice to prevent oxidation and substantially reduce sulphur use. Part of the crop is destemmed; its berries pass through a second manual selection on a vibrating table before gentle crushing. The remainder enters the fermentation vessel as whole berries for carbonic fermentation.

No screw conveyors are used during grape handling, allowing the fruit to be moved as gently as possible. The must is cooled, and part of it undergoes cold maceration before fermentation at controlled temperature in stainless-steel vats and conical oak vats. Maceration is medium-long, with restrained movement of the solid material to preserve the whole berries and bunches.

Ageing

The wine matures for 26 months in 1,000-litre oak casks.

Technical data

• Alcohol: 14.5%
• Yield: 6,500 kg/ha
• Serving temperature: 16–17 °C
• Cellaring potential: 15–20 years
• Style: dry, full-bodied and oak-aged

Tasting profile

Deep ruby red with intense, lightly purple reflections. The broad, intense and complex bouquet combines the youthful character associated with whole-berry maceration with tertiary aromas. Rose, violet and raspberry alternate with liquorice, spices and tobacco. The palate is broad and structured, with dense, vibrant tannins, elegance and a long, characterful finish. Aromatic finesse, freshness and complex youthfulness distinguish its style.

Serving and pairing

Serve at 16–17 °C. Pair with game, roasts or mature cheeses; it can also be enjoyed after dinner.

Vintage notes

The 2018 growing season began with a long, wet winter lasting into March, replenishing soil-water reserves. Flowering and fruit set proceeded regularly in favourable conditions. Green harvesting was necessary for nearly all varieties to control yields. Vine development was gradual through summer, while an extended spell of stable fine weather allowed the grapes to ripen without an early harvest. Careful vineyard management was required to obtain the best results.