Barolo

Mirafiore Barolo goes well with important dishes, such as traditional Piedmontese meat main courses. A few more paring suggestions could include: Barolo braised beef; Risotto with truffles; brisket and mushroom pie; chestnut gnocchi with gorgonzola cream sauce; roasted duck; veal ossobuco; ribeye steak; wild boar agnolotti; charcuterie board.

The grape varieties that represent us now, just as they did all those years ago, are Nebbiolo, Dolcetto and Barbera: this is why we decided to only vinify them. Quality is at home on this estate, thanks also to the ownership of two of the greatest crus in the whole Langa area: Lazzarito and Paiagallo. Accompanied by the best reds of the Langhe, standing out among the whites, is our Alta Langa Blanc de Noir.

The property extend over 25 ha of estate and is located in the municipalities of Serralunga d’Alba - with the largest portion close to the winery in the Fontanafredda subzone - and Barolo, on land first owned by the original founders in 1878. The property also includes precious parcels of land in two of the best crus of the Barolo DOCG appellation area, Lazzarito and Paiagallo. The vineyards are on medium and upper slopes (300-350 mt. a.s.l.) exposed to the southwest, planted on soil of Miocene-Helvetian origin with a high content of limestone and grey marl alternating with sand.

Mirafiore Barolo ages for two years in oak barrels of medium and large capacity (2,000 to 14,000 litres). At the end of the second year, it undergoes a further period of aging in the bottle before being released to the market.

After the manual harvest, the grapes are de-stemmed and crushed in the cellar. The fermentation is traditional: medium-long (12-15 days) in stainless steel vats with a floating cap at a controlled temperature of 30-31° C. The wine then remains in contact with the skins for a further 30-40 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.