Barolo DOCG Arborina 2021 Mauro Veglio

What kind of wine is it

Barolo Arborina by Mauro Veglio is a red wine produced in the Arborina geographical designation, in the Annunziata hamlet of La Morra. It is the result of a vinification process involving a long maceration on the skins in steel at a controlled temperature, followed by aging in small partially new oak barrels. Its profile is delicate and smooth, with a persistent mineral finish and an aromatic palette focused on dark fruit and spices.

Where does it come from

It originates from the small geographical designation of Arborina located in the Annunziata hamlet in the municipality of La Morra. The reference to the geographical designation defines the origin of the grapes and links the wine to a specific area within Barolo, making its territorial identity recognizable both on the label and in the producer’s story.

How is it produced

Vinification begins with a pre-fermentation maceration at low temperature for 48 hours. This is followed by fermentation in steel at controlled temperature, with maceration on the skins for 20–25 days. After malolactic fermentation, the wine matures for 24 months in small partially new oak barrels, with the use of wood aimed at integrating structure and spicy notes.

Tasting notes

On the eye, it is a ruby red of good intensity with slight garnet reflections. The nose reveals notes of cassis and blackcurrant, accompanied by well-defined spicy hints. On the palate it is delicate and smooth, with a balance tending towards finesse; the finish is mineral, persistent, and clean.

Food pairings

It naturally pairs at the table with red meats, game, and aged cheeses, enhancing the dark fruit, spices, and persistent mineral finish. It is also suited to structured dishes and slow-cooked recipes, where its smoothness complements intensity and savoriness without overpowering.

When to serve it

It is ideal when you desire a red wine to accompany meat and aged cheese dishes, thanks to its delicate, smooth profile supported by mineral persistence. The 24 months maturation in partially new oak makes it suitable for gatherings and lunches or dinners where a long, orderly finish is appreciated.