E. Molino
E. like Ernesto, my father, who planted the nebbiolo vineyards in Bricco Rocca in 1951. He chose a selection of the best cuttings from the nearby vineyards and grafted 3000 plants to the rockstock of Rupestris du Lot.
Ernesto’s Father Wine was one of the first Barolo from Annunziata that was ever bottled, and it was already being exported to Canada in the 1970s. E. like Elio, my brother, who managed the winery with great attention and care after its founder left in 1975, maintaining the old vineyards in Bricco Rocca and along the ridge of Pelorosso in good health.
E. like Eredi, or heirs, my sister Margherita and I, the current owners of this small property in Annunziata di La Morra: just six hectares of land divided among gardens, fields, fruit and vineyards, all of which has been certified organic since 2013.
E. for the best, southeast Exposure for our Barolo Riserva del Fico, a selection from Bricco Rocca’s oldest vineyards (over 60 years) that grow a limited number of grapes. They are late harvested to achieve the perfect ripeness of tannins, aromas of flowers and
spices, ans incredible capacity to age. About 1000 bottles a year, only in the best years.
E. for Equal parts young and old whit Barolo Bricco Rocca, for we select grapes from very old vineyards and from our youngest vines, spanning from 1973 to 2001, to make a fresh, generous, fruity, and floral wine, well-balanced with a fine but decisive structure.
The wines
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Barolo "Riserva del Fico" DOCG – 2011
Red 100% Nebbiolo • Vines Age over 68 years old (0.5ha – only 1300kg = 980 bottles) • East-South Exposure • Limey Soil rich in tuffaceous Blue marlstones layered with some sandy veins • Altitude 250 mt asl • Eventhough the bunches are destemmed a 10%-30% of the stems takes part of the vinification anyway • Fermentation, which takes place in open oak Tonneaux (500l-700l) and barriques with the skins, lasts for 25 days (only 15 days of tumultuous one); Further 10 days on the skins after the fermentation in order to stabilize the wine • 24 months of Elevage in 225l eight years old French oak barriques • at least 2 years of bottle fining before the release -
Barolo "Bricco Rocca" DOCG – 2014
Red 100% Nebbiolo • Vines Age over 45 years old (1.5ha) • East Exposure Limey Soil rich in tuffaceous Blue marlstones layered with some sandy veins • Altitude 200-250 mt asl • Eventhough the bunches are destemmed a 10%-30% of the stems takes part of the vinification anyway • Fermentation, which takes place in open oak Tonneaux (500l-700l) and barriques with the skins, lasts for 25 days (only 15 days of tumultuous one); Further 10 days on the skins after the fermentation in order to stabilize the wine • 18 months of Elevage in 225l French oak barriques • at least 1 year of bottle fining before the release -
"Melia" Barbera d'Alba Superiore DOC – 2015
Red 100% Barbera d’Alba • Vines Age over 70 years old (0.5Ha) • East Exposure • Limey Soil rich in tuffaceous Blue marlstones layered with some sandy veins • Altitude 200-250 mt asl • Fermentation, which takes place in open 600l oak Tonneaux with the skins, lasts for 22 days (only 12 days of tumultuous one) • 12 months of Elevage in 225l Old steamed Oak barriques and Tonneax • at least 4 months of bottle fining before the release -
Nebbiolo Langhe DOC – 2016
Red 100% Nebbiolo • Vines Age over 15 years old • East-North Exposure • Limey Soil rich in tuffaceous Blue marlstones layered with some sandy veins • Altitude 200 mt asl • Fermentation in stainless steel with the skins lasts for 20 days (only 10 days of tumultuous one) • 20% of the total amount does 12 months of Elevage in 225l Old French oak barriques; the rest of the wine stays in stainless steel vats for 1 year • at least 2 months of bottle fining before the release
