The flavor calls to mind the sunshine of the Langhe hills; the bouquet is reminiscent of spice, tobacco, cinnamon and ripe fruit, with undertones of very fine wood. Color is garnet red, lively and intense, with slightly orange hues, but it is on the palate this wine fully reveals its magnitude, character and complexity: velvety, round, with soft tannins, well balanced components and remarkable persistence, it confirms the bouquet's subtly spicy vein, with notes of liquorice and vanilla.
Barolo, undoubtedly the noblest of Nebbiolo varietals, finds one of its highest expressions in Marcarini's Brunate cru, resulting in an austere, majestic wine, with perfectly balanced acidity and tannins, indicating ideally ripened grapes.
This wine takes its name from the homonymous single vineyard at La Morra, and was the very first in the area to specify vineyard name on the actual labels, as early as 1958.
The grapes are severely selected, then fermented at a temperature of 28-30° Celsius. Maceration on the skins lasts 3 to 4 weeks, and the wine is aged for at least two years in medium-sized oak barrels (between 2,000 and 4,000 liters in capacity).
It is successively bottled (in the classic bottle format of the Alba appellation, Albeisa) and stored horizontally, in an area especially set aside for it in the most ancient section of the cellars.