Mauro Molino, Matteo and Martina’s father, founded the estate. In 1973 Mauro graduated from enology school in Alba, and then followed that with five years of winemaking experience in Emilia Romagna. In 1979 after his father’s passing, he returned home to the family farm in La Morra and began consulting for local wineries while building up his own estate. 1982 was the first vintage from the famed family parcel in Conca dell’Annunziata, the conch-shaped parcel pictured above, and the rest is history. In 2003 Matteo joined the company and became a familiar face to our staff, and then in 2008, Matteo’s sister also joined the gang. Today they manage approximately 12 hectares of vineyards, 50% dedicated to Nebbiolo for Barolo, and the rest mostly Barbera, and Dolcetto. This estate practices sustainable viticulture.
Vineyard Management: Integrated insect and disease control is followed. Control treatments are carried out only when strictly necessary (an expert consults for the estate). Sulfur- and copper-based products are mainly used. A minimum number of insect-control treatments are applied and only with low-environmental-impact products. Natural cover crops (grass cover) are left in the rows between the vines. In autumn the soil on every other row between the vines is tilled. Only organic fertilizers are used. Very low doses of SO2 are added to the wines (the minimum to prevent oxidation)
Mauro Molino Barbera d’Alba is 100% Barbera, sourced from proprietary vineyards in calcareous clay soils of Annunziata La Morra (20%) and the sandy soils of Guarene in Roero (80%). Maceration on the skins in temperature controlled steel tanks for 6 days. Fermented and aged entirely in stainless steel tanks. 3750 cases produced.
Bright ruby in the glass with notes of ripe red fruits and flashes of wild herbs. Juicy and fresh on the palate with lush cherry and blueberry fruit notes and bright acidity. Friendly and easy-drinking, this Barbera is the perfect pairing for all kinds of Italian fare.