Marcorino is a small vineyard located on top of a hill with south-east and the south-west exposition, where the Nebbiolo grapes grow to become the famous Barbaresco "Marcorino".
The altitude, the ventilation, the pale soil rich in potassium, the maritime and continental weather help the grapes grow in a perfectly healthy condition and naturally thrives.
Cantina del Glicine only produces 3000 bottles of this magnificent Barbaresco, meticulously following artisanal methods for the history of the winery.
The grapes are handpicked and selected, and then only the perfect bunch are pressed.
Fermentation occurs in stainless steel vats at controlled temperature with indigenous yeasts, while the maceration lasts for two weeks minimum.
The wine is then aged in the underground cellar dated 1582, and the centuries-old vaults are the perfect place to age the wine, it is fresh, with ideal ventilation and humidity thanks to a well just above the main room.
The ageing process takes place over 24 months, as dictated by the Barbaresco legislation, and the wine can be sold from the 1st January of the third year after the grape harvest.
By law, the Barbaresco has a minimum of ripening in wood for nine months, the Marcorino instead age one year in large Slovenian oak casks, and then a medium-toast barrel from Allier.
The colour is garnet red tending to orange over time.
The Intense and complex aroma shows hints of wild strawberries, wild rose, pepper, cloves, and a balsamic overtone.
The mouth is intense, full body and juicy with firm tannins and good acidity.
Very long and elegant persistency.
The Marcorino is the perfect match for truffle dishes, homemade egg pasta with the wild mushrooms, game, and aged cheeses.
If you're in the area and have a few hours to spare, you have to visit the winery and taste their wine, and it's an excellent experience for both a wine connoisseur or an amateur taster.