Marchesi Di Barolo Barolo
The 1807 Piedmont house that made Barolo dry.
The story behind Marchesi Di Barolo
Marchesi Di Barolo began in 1807, when Marquis Carlo Tancredi Falletti and his French wife, Juliette Colbert, took over vineyards in the village of Barolo. Before them, Nebbiolo here finished sweet and lightly sparkling. Juliette pushed for complete fermentation, and the wine came out still and bone dry, which is the Barolo you know today. In 1929 the Abbona family bought the historic cellars, and they still run them.
The estate ages in large Slavonian oak casks, the old Piedmont way, and holds parcels across the Langhe, Roero, and Monferrato hills. Traditional bottlings blend Nebbiolo from several estate sites; single parcels like Cannubi stand alone.
Explore the Marchesi Di Barolo range
Four bottlings reach us from this cellar, from an everyday Gavi to a magnum of 2006 Cannubi. The Barolo is the one to start with.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Barolo 750mL | Barolo DOCG, Nebbiolo | About 14% ABV | Rose, tar, dried cherry; firm tannin, long finish |
| Cannubi Barolo 2006 1.5L | Cru Barolo DOCG, magnum | About 14% ABV | Aged Nebbiolo from Cannubi; leather, truffle, dried fruit |
| Gavi 750mL | White, Cortese | About 12.5% ABV | Crisp citrus, green almond, mineral finish |
| Moscato D'Asti 750mL | Sweet sparkling, Moscato | About 5.5% ABV | Peach, orange blossom, light fizz, low alcohol |
Which Marchesi Di Barolo is right for you?
The Marchesi Di Barolo Barolo 750mL runs $49.99 here, which is honest money for a DOCG Nebbiolo with this much history behind it. The Gavi is $15.99 and the Moscato D'Asti is $19.99, both easy add ons for a table. If you want something to lay down, the Cannubi Barolo 2006 in magnum is $189.99. Call ahead on the Gavi, Moscato, and Cannubi; they sell through and we restock on the estate's schedule.
Decant an hour, pour with tajarin or braised beef, no occasion required.
A mature single parcel magnum for a anniversary table or the back of the cellar.
Low alcohol, light fizz, pours well with fruit and soft cheese before dinner.
Marchesi Di Barolo cocktails and pairings
Barolo wants fat and slow cooking. Think Piedmont on a Sunday.